Chilli Varieties and Specifications :
Products & its specifications | 334/S4/SANNAM | Teja/S17 | Byadgi | Endo-5 | 273 |
---|---|---|---|---|---|
Color in ASTA | 30-40 | 50-60 | 100-140 | 80-90 | 80-100 |
Length (cm) | 6-8 | 5-6 | 10-13 | 10-12 | 10-12 |
Breath (cm) | 1.0-1.5 | 0.8-1.3 | 1.0-1.5 | 1.5-2.0 | 1.2-1.5 |
Pungency | 25000-30000 | 75000-100000 | 8000-15000 | 40000-50000 | 15000-20000 |
(Heat) in SHU | |||||
Skin | Thin | Thin | Thin | Thin | Thin |
Capsaicin | 0.226% | 0.589% | 0.726% | ||
Content in % | |||||
Pods with Stalks | 3% max | 8% max | 5% max | 5% max | 5% max |
Broken chillies | 1% max | 3% max | 3% max | 3% max | 3% max |
Loose Seeds | 1% max | 3% max | 3% max | 3% max | 3% max |
Damaged & Discolored pods | 1% max | 3% max | 3% max | 3% max | 3% max |
Foreign Material | 2% max | 1% max | 1% max | 1% max | 1% max |