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100% Natural Dry Red Chili Directly Picked From Farm

"Tiny treasures of nature that awaken the senses, tell stories of culture, and transform simple ingredients into unforgettable flavors, making every meal not just food, but an experience worth savoring"

At PT. Taurus Spice Mills in Indonesia, we supply all varieties of premium dry red chilies—including whole, stemless, flakes, and crushed forms. Our operations are supported by a well-managed in-house warehouse that ensures clean, organized, and safe storage. We source our chilies directly from trusted farm partners, allowing us to maintain consistent quality, natural sun-drying, and rich flavor. With a strong focus on hygiene, grading, and timely delivery, we are well-equipped to handle bulk orders and stand as a reliable name in the Indonesian spice market.

WONDER - HOT Mostly used for its color and pungency. Larger in shape, Thick skin and are popular for its exotic flavor. This chili is one of the hottest varieties of chili among other chilli grown in the region. These wonder hot chilies are mainly cultivated from Andhra Pradesh of India.	ARMOUR Armour stemless dry red chilli good quality, long shelf life, no artificial color added, non harmful, rich In taste.	MAHI Mahi dry red chilies are a medium to hot variety of red chili that are known for their intense flavor and aroma. They are produced in Madhya Pradesh, India
TEJA Teja dry red chilies are known for their intense heat and sharp flavor. They are key ingredient in Indian cooking and are also exported around the world	SANNAM Sannam dry red chilies are medium-sized, conical chilies with a smooth, shiny skin. They are known for their moderate to high heat level and well-balanced flavor profile.

High heat (SHU) and deep red color

Harvesting Periods

Teja Chili – January to April
Byadgi Chili – January to March
Guntur Sannam (S4) – February to May
Mahi Chili – January to March
Kashmiri Chili – October to December
Dhani/ Bird Eye Chili (North East/Indonesia) – July to October
Indonesian Local Varieties – March to June & August to October (depending on region and rainfall)

Uses

Culinary Use:
Widely used in cooking to add heat, flavor, and color to curries, sauces, pickles, and spice blends.
Chili Powder Production:
Ground into fine powder for use in masalas, seasoning mixes, and ready-to-cook products.
Oil Extraction:
Capsaicin-rich varieties are used to extract chili oil for food and pharmaceutical industries.
Food Coloring:
Low-pungency varieties like Byadgi and Kashmiri are used as natural food colorants.
Pharmaceutical & Medicinal:
Used in ointments and balms for pain relief due to its capsaicin content.
Sauces & Hot Blends:
Key ingredient in making hot sauces, chili paste, and spice marinades globally.
Preservative:
Natural antimicrobial properties help preserve food for longer shelf life.

Crop Types

Kharif Crop (Monsoon Crop)

harif Crop (Monsoon Crop)

Sowing: June – July
Harvesting: October – December
Regions: North East India, coastal and tropical zones
Notes: Requires good rainfall; usually smaller fruits, but rich in color and pungency

2. Rabi Crop (Winter Crop)

Sowing: October – November
Harvesting: February – April
Regions: Andhra Pradesh, Telangana, Karnataka, Maharashtra
Notes: Most common and commercially valuable; Teja, Guntur Sannam, Byadgi are typical varieties

3. Zaid Crop (Summer Crop)

Sowing: January – March
Harvesting: May – June
Regions: Limited to irrigated zones
Notes: Short-duration varieties; often used for fresh green chili or fast-drying red chili production

4. Perennial / Multiple Crops (In Tropical Regions like Indonesia)

Sowing: Throughout the year, depending on irrigation
Harvesting: 2–3 times a year
Notes: Suitable for hybrid varieties and continuous market supply

Quality, Shape & Size

Quality Grades

Premium Grade: Bright color, uniform size, high pungency, minimal seeds, no foreign matter or mold
Standard Grade: Good color, medium pungency, slight variation in size and shape, trace moisture allowed
FAQ Grade (Fair Average Quality): Mixed color, broken pods allowed, lower pungency, suitable for grinding or extraction

Shapes

Long & Slender: Teja, Byadgi, Sannam – ideal for strong flavor and heat
Short & Pointed: Mahi, Bird Eye – extremely pungent, used in hot blends and sauces
Wrinkled: Byadgi, Kashmiri – low pungency, rich in natural red color
Smooth Skin: Guntur Sannam – used for grinding and export

Sizes (Length in cm)

Small (2–4 cm): Bird Eye, Dhani
Medium (5–8 cm): Teja, Mahi, Sannam
Large (9–13 cm): Byadgi, Kashmiri

Learn More

ADDRESS

Jl.Cilincing Raya No.7, RT. 01/010,Lagoa, Koja, Cilincing, Jakarta Utara, DKI Jakarta,

OPENING HOURS

Monday to Saturday

9:00 am to 8:00 pm, Western Indonesian Time

(UTC +7)

Closed on Tuesdays
+62 811-1006-7698

Global delivery of Taurus spices – efficient logistics network

info@taurusspicemills.com

+91 9799593034

100% Natural Dry Red Chili Directly Picked From Farm

"Tiny treasures of nature that awaken the senses, tell stories of culture, and transform simple ingredients into unforgettable flavors, making every meal not just food, but an experience worth savoring"

WONDER - HOT

Mostly used for its color and pungency. Larger in shape, Thick skin and are popular for its exotic flavor. This chili is one of the hottest varieties of chili among other chilli grown in the region. These wonder hot chilies are mainly cultivated from Andhra Pradesh of India.

ARMOUR

Armour stemless dry red chilli good quality, long shelf life, no artificial color added, non harmful, rich In taste.

MAHI

Mahi dry red chilies are a medium to hot variety of red chili that are known for their intense flavor and aroma. They are produced in Madhya Pradesh, India

TEJA

Teja dry red chilies are known for their intense heat and sharp flavor. They are key ingredient in Indian cooking and are also exported around the world

SANNAM

Sannam dry red chilies are medium-sized, conical chilies with a smooth, shiny skin. They are known for their moderate to high heat level and well-balanced flavor profile.