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Crate of fresh long red chillies with green stems, photographed from overhead

6 stages

Six stages tuned around the three things that degrade a chilli in transit — moisture, light and handling.

Why it is built this way

Dry red chilli is graded on colour, pungency and uniformity.

  1. 01Colour and pungency held at controlled humidity

    Raw material storage

    Our storage facility holds raw chillies at controlled temperature and humidity, preserving vibrant colour, pungency and nutritional value. The spacious storage area lets us handle large volumes without relaxing quality control at intake.

  2. 02Dirt, loose stems and foreign matter removed

    Pre-cleaning

    A thorough pre-cleaning stage removes impurities such as dirt, stems and foreign matter from the raw chillies. Manual labour separates unwanted particles so that only clean, high-quality material moves forward.

  3. 03Size, colour and defect sorting

    Sorting

    Manual labours analyse the size, colour and quality of each chilli and remove defective or substandard product automatically. This is what makes a lot uniform in size, colour and quality rather than merely average across those measures.

  4. 04Inspection in authorised laboratories

    Lab test & quality control

    Quality control runs across the whole journey, not only at the end. Our team conducts regular inspections and quality checks in authorised laboratories, from the sourcing of raw chillies through to final packing, against the specification agreed with the buyer.

  5. 05Pouches, bags or packing to your specification

    Packaging

    We offer pouches, bags and customised packing to requirement. The packing is chosen to protect the chillies from moisture, sunlight and the other external factors that quietly degrade colour and heat in transit.

  6. 06Documented, containerised, tracked to destination

    Shipping & export

    Once processing and quality checks are complete, chillies are packed for shipping. Our logistics team moves them securely and on schedule, and our export network reaches buyers across South-East Asia, the Middle East, East Asia and Europe.

Next processPeanuts processing11 stages

Certified & recognised by

ISO 22000 — Food Safety Management System
HACCP — Hazard Analysis & Critical Control Points
FSSAI — Food Safety and Standards Authority of India
GLOBALG.A.P. — Good Agricultural Practice
APEDA — Agricultural & Processed Food Products Export Development Authority
IOPEPC — Indian Oilseeds & Produce Export Promotion Council
FIEO — Federation of Indian Export Organisations
MSME — Ministry of Micro, Small & Medium Enterprises

Our products are certified by APEDA, Spices Board of India, FSSAI, USDA, EU, ISO and FIEO.

Start an enquiry

Send us the grade, volume and destination port. We will come back with availability, packing options and a quotation.

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