| Parameter | Specification |
| Product Type | Whole dried red chilli pods |
| Color | Bright red to deep red (varies by variety) |
| Length | 5 cm – 15 cm (depending on type: S17 Teja, Byadgi, 334, etc.) |
| Pungency (Heat Level) | 10,000 – 100,000 SHU (Scoville Heat Units, variety dependent) |
| Skin Texture | Wrinkled (e.g., Byadgi) or smooth (e.g., Sannam, Teja) |
| Moisture Content | Max 12% |
| Purity | Min 98% (clean, sorted, uniform pods) |
| Admixture | Max 2% |
| Foreign Matter | Max 0.5% |
| Broken/Crushed Pods | Max 2% |
| Discolored/Spotted Pods | Max 1% |
| Capsaicin Content | Varies: 0.2% – 0.7% (based on pungency level) |
| Ash Content | Max 8% |
| Processing Method | Sun-dried or machine-dried |
| Shelf Life | 12 – 24 months (in dry, airtight storage) |
| Packaging | Jute bags, PP woven bags, or vacuum-sealed packs |
| Storage Conditions | Cool, dry place away from moisture and direct sunlight |
| Use | Spice blends, pickles, curries, sauces, and food processing |
