Dry Red Chilli variety · Regional type
Teja (S17)
Also known as Teja S17, Teja Chilli, S17 Chilli
Guntur region, Andhra Pradesh · Regional research stations (Guntur); likely farmer selection within Guntur-Prakasam area
Long, slender, highly pungent pods (5–10 cm), 50,000–100,000 SHU with capsaicin content around 0.589%. Vibrant bright red colour; a pungency-grade variety rather than colour-grade. Primarily used for chilli powder production, oleoresin extraction (14–18% yield), and capsaicin-based food products. Preferred feedstock for oleoresin manufacturers globally.
Key facts
| Type | Regional type |
|---|---|
| Origin | Guntur region, Andhra Pradesh |
| Breeder / source | Regional research stations (Guntur); likely farmer selection within Guntur-Prakasam area |
| Parentage | Capsicum annuum var. longum; local selection for high pungency |
| Yield | Estimated 2–3 t/ha dry |
| Tolerance | Grown in Guntur cotton soil regions; no specific disease tolerance documentation |
| Distinctive features | Thin, curled or slightly curved pods; mature to bright red; high pungency and capsaicinoid content are defining traits |
| Grown in | Guntur, Prakasam, Andhra Pradesh; Telangana |
| Also known as | Teja S17, Teja Chilli, S17 Chilli |
Figures are indicative, compiled from public agricultural sources (ICAR institutes, State Agricultural Universities, the Spices Board and the National Innovation Foundation) and vary with soil, season and management. Confirm with your local package of practices.
Teja (S17) in detail
A thin, fiercely hot Guntur chilli prized by oleoresin makers worldwide for its intensely pungent pods and bright red colour.
Origin & story
Teja (S17) is a regional type of the Guntur chilli belt, associated with farmer selection in the Guntur-Prakasam area of Andhra Pradesh for high capsaicinoid content. It belongs to the Capsicum annuum group. Regional research stations in the Guntur area and farmer selection have both shaped the type; unlike formally released ICAR varieties, Teja is generally described as a farmer-maintained type rather than a documented single-station release.
How it grows
Teja is grown across the Guntur-Prakasam belt of Andhra Pradesh and in Khammam district of Telangana, in the black cotton soils and hot, dry climate of inland Andhra Pradesh and Telangana. The crop matures into slender, 5-10 cm pods that ripen red in the field and dry to a bright red hue. It is suited to the region's vertisol (cotton-soil) and dry-season conditions; no specific pest or disease tolerances are formally documented. Growers time the harvest for full ripeness and quick drying to preserve colour and heat.
Quality & character
Long, slender, slightly curved pods (5-10 cm) with thin skins that dry to a vibrant bright red. Pungency is its defining trait: roughly 50,000-100,000 SHU, with capsaicin content around 0.589%. It is a pungency-grade chilli rather than a colour-grade one. When toasted or fried in oil, it releases a hot, peppery aroma.
Why it matters to buyers
Teja (S17) draws strong demand from oleoresin extractors. A post-harvest study reported a crude oleoresin yield of 8.82% for Teja (S17) — the highest among the chilli types it tested. Exporters and food processors favour it for chilli powder (where both heat and bright colour matter), hot spice mixes, and concentrated heat applications. Khammam district (Telangana) is reported as the largest producer of Teja and a leading exporter. Quality is judged by intact, unbroken pods with even bright red colour, low dust, and low moisture for shelf life and export.
About dry red chilli
India grows chillies across a spectrum of heat levels, colours, and purposes—from the mild, deep-red Byadgi prized for oleoresin and paprika, to the searingly hot Bhut Jolokia of Assam's Northeast. Between these extremes sit dozens of released varieties from ICAR institutes (IIHR Bengaluru, IARI Delhi) and state universities, plus landraces and regional…
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