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Sannam Red Chilli
Sannam Red Chilli is also known as S334, S4 or sometimes as S10.
S4 – S334 – Sannam Red Chilli
Sannam Red Chilli is also known as S334, S4 or sometimes as S10.
Sannam Red Chilli is one of the most popular variety of the red chillies that is highly in demand because of its aroma, flavor and pungency. Nearly 50% of India Chilli Production counts for Sannam dried red chillies. Sannam chilli comes in two forms – Sannam Chilli With Stem and Sannam Chilli Without Stem. Both of them are in good demand in the overseas as these chillies are widely used in variety of Chinese, Mexican, Japanese and Indian cuisines all over the world. In India, Andhra Pradesh and Madhya Pradesh are core production regions of Sannam red chillies. However, the most famous Sannam chilli comes from the Guntur region of Andhra Pradesh.
Royal Spices procure the most aromatic and bright red Sannam chillies right from Guntur Market, Warangal Market and Byadgi Market. We can export Sannam, S4, S334 or S10 red chillies as per your need in whatever quantity you require.
S4 – S334 – Sannam Red Chilli Specifications
| Characteristics | Specifications |
| Quality | S4 / S334 / Sannam |
| Drying Process | Sun Dried |
| Flavor | Medium Spicy |
| Pungency | 25,000 To 30,000 SHU |
| Color in ASTA | 30 To 50 Maximum |
| Capsaicin Content | 0.2% To 0.3% Maximum |
| Pods with Stalks | 2% Maximum |
| Broken Chillies | 2% Maximum |
| Loose Seeds | 2% Maximum |
| Damaged and Discolored Pods | 1% Maximum |
| Foreign Material | 1% Maximum |
| Moisture | 14% Maximum |
| With Stem and Stemless | Both are Available |
Dried Sannam (S4/S10/334) Chilli Specifications
| Characteristics | Specifications |
| Quality | |
| Drying Process | Sun Dried |
| Physical Analysis | |
| Appearance/Color | Red to Bright Red color |
| Type | With Stem/Stemless/Stem Cut |
| Odor | m Cut Strong Typical of Chilli |
| Taste/Flavour | Medium Spicy |
| Quality | Premium |
| Length | 5 – 8 cm (Max) |
| Breath | 1.0 – 1.5 cm (Max) |
| Skin | Thiner |
| Pods with Stalks | 1.00% |
| Damaged or Discolored Pods | 2.00% |
| Broken Chillies | 2.00% |
| Loose Seeds | 1.00% |
| Drying Process | Sun Dried |
| Chemical Analysis | |
| Moisture | 14.00% |
| Ash content | 5.00% |
| Pungency | 25000 – 35000 SHU |
| Capsaicin content in % | 0.16 – 0.22 % |
| ASTA | 30 – 50 (Max) |
| Foreign Material | 1.00% |
| Microbiological analysis | |
| Total Plate Count (TPC) | 100000 cfu/gm |
| Coliform Germs | 500 cfu/gm |
| E- Coli | 10 cfu/gm |
| Yeast & Molds | 1000 cfu/gm |
| Salmonella | Absent in 25 gm |
| Bacillus Cereus | 10 cfu/gm |
| Mycotoxins | |
| Aflatoxin – B1 | 5 PPB |
| Total Aflatoxin (B1, B2, G1, G2) | 10 PPB |
| Storage Condition | |
| Temperature | Store at 10 – 15°C Temperature |
| Humidity | Store in a Dry Place |
| Self-Life | 1 Year from the date of production |
Packing 10/15/20/25 Kgs – Jute/HDPE/PP Bag or Customized
Nutritional Analysis
| NUTRIENT | Per 100 grams dry |
| Energy (Calories) | 324.00 |
| Total Fat | 5.80 g |
| Saturated Fat | 0.80 g |
| Trans Fat | 0.00 g |
| Total Omega – 3 fatty acids | 23.00 mg |
| Total Carbohydrates | 69.90 g |
| Dietary Fiber | 28.70 g |
| Sugars | 41.10 g |
| Protein | 10.60 g |
| Cholesterol | 0.00 g |
| Riboflavin | 1.20 mg |
| Niacin | 8.70 mg |
| Vitamin B6 | 0.80 mg |
| Vitamin C | 31.40 mg |
| Vitamin E | 3.10 mg |
| Choline | 84.30 mg |
| Calcium | 45.00 mg |
| Magnesium | 88.00 mg |
| Phosphorus | 159.00 mg |
| Potassium | 1870.00 mg |
| Sodium | 91.00 mg |
