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Though, at one time, America's most important contribution to the world of spices, chilly is today one of India's major export attractions. An annual plant, chilly comes in a wide variety of shapes, sizes, colours and in different degrees of pungency. It is thus variously called capsicum, paprika, pimento, sweet pepper, red pepper, cayenne pepper and bird's eye chilly depending on the type of chilly and the manner in which it is prepared
and used.

An indispensable culinary spice in several parts of the world, Indian chilly is grown largely in Andhra Pradesh, Maharashtra, Karnataka, Madhya Pradesh, Tamil Nadu and in a number of other states as a round-the-year crop. The medium pungent 'Sannam' and the mildly pungent 'Mundu' chillies are internationally recognised as the finest in quality. Products are available as powder and oleoresins. India also offers high capsaicin content chilly with or without stalks and with clipped stalks, and fresh and dried capsicum.

Indian chilly is exported to USA, Sri Lanka, Bangladesh, the Middle East and the Far East.

Harvesting Season :
January to August
September to December