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Bird's Eye Chillies & Bhut Jolokia (King Chilli) - Northeast India's iconic hot chillies with extreme Scoville ratings. Perfect for hot sauce manufacturers, spice blends, and capsaicin extraction.

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About Our Hot Chillies

Northeast India is home to some of the world's hottest and most flavorful chillies. Our Bhut Jolokia (Ghost Pepper) once held the Guinness World Record as the world's hottest chilli, while Bird's Eye chillies offer intense heat with excellent flavor.

Extreme Heat

Up to 1,041,427 SHU (Bhut Jolokia)

Natural Cultivation

Traditional farming methods

Quick Product Summary

  • Product Name: Bird's Eye & Bhut Jolokia Chillies
  • Origin: Assam, Nagaland, Manipur, Northeast India
  • Scoville Range: 50,000 - 1,041,427 SHU
  • MOQ: 500 kg (dried), 100 kg (powder)
  • Forms Available: Fresh, dried whole, powder, extract

Scoville Heat Unit Comparison

Understanding the heat intensity of our chilli varieties

Chilli Variety Scoville Heat Units (SHU) Heat Level Flavor Profile
Bhut Jolokia (Ghost Pepper) 855,000 - 1,041,427 SHU Extremely Hot Fruity, smoky, delayed intense heat
Bird's Eye Chilli (Dhani Jolokia) 50,000 - 100,000 SHU Very Hot Sharp, immediate heat, slightly sweet
Habanero 100,000 - 350,000 SHU Very Hot Floral, fruity, citrus notes
Cayenne Pepper 30,000 - 50,000 SHU Hot Earthy, slightly bitter
Jalapeño 2,500 - 8,000 SHU Medium Grassy, vegetal, mild heat

Our Chilli Varieties

Specializing in Northeast India's hottest and most flavorful chillies

Bhut Jolokia (Ghost Pepper)

Former World Record Extreme Heat

Once certified as the world's hottest chilli by Guinness World Records (2007-2011). Iconic to Northeast India with distinctive wrinkled appearance and intense, building heat that peaks 30-45 seconds after consumption.

Key Characteristics:

  • Heat: 855,000 - 1,041,427 SHU
  • Appearance: Wrinkled, 5-8 cm length
  • Flavor: Fruity, smoky with delayed heat
  • Capsaicin: 1.0-1.5% (very high)

Bird's Eye Chilli (Dhani Jolokia)

Very Hot Versatile

Small but intensely hot chillies widely used in Northeast Indian cuisine. Known for their immediate sharp heat and excellent flavor retention. Perfect for both fresh consumption and processing into sauces and spices.

Key Characteristics:

  • Heat: 50,000 - 100,000 SHU
  • Appearance: Small, 2-3 cm, pointed
  • Flavor: Sharp, immediate heat, slightly sweet
  • Yield: High productivity per plant

Technical Specifications

Quality Parameters (Dried Whole)

Parameter Bhut Jolokia Bird's Eye Test Method
Moisture Content Max 12% Max 12% ISO 939
Capsaicin Content 1.0-1.5% 0.5-0.8% HPLC
Foreign Matter Max 1% Max 1% Visual/ISO 927
Broken Pieces Max 5% Max 8% Visual Inspection
Insect Damage Nil Max 2% Visual Inspection
Color Retention Bright red Bright red Visual

Chilli Powder Specifications

Parameter Bhut Jolokia Powder Bird's Eye Powder
Mesh Size 60-80 mesh 60-80 mesh
Moisture Max 10% Max 10%
Ash Content Max 8% Max 8%
Color Bright red-orange Bright red
Aroma Characteristic pungent Characteristic pungent
Bulk Density 0.4-0.6 g/cc 0.4-0.6 g/cc

Safety & Compliance

  • Pesticide Residue: Below MRL as per EU Regulation 396/2005
  • Aflatoxin: <4 ppb (B1), <10 ppb total
  • Heavy Metals: Within Codex Alimentarius limits
  • Microbiological: Salmonella abs/25g, E.Coli <100 CFU/g

Processing & Product Forms

Fresh Chillies

  • Whole fresh pods
  • Grade sorted
  • Cold chain maintained
  • Seasonal availability

Dried Whole

  • Sun-dried pods
  • Moisture <12%
  • Color retained
  • Year-round availability

Chilli Powder

  • 60-80 mesh fineness
  • Capsaicin guaranteed
  • Sterilized processing
  • Blended to specifications

Capsaicin Extract

  • Standardized extracts
  • Food & pharma grade
  • COA with each batch
  • Custom formulations

Target Markets & Applications

Primary Markets

  • North America: USA, Canada (hot sauce industry, extract)
  • Europe: UK, Germany, Netherlands (spice blends, sauces)
  • Asia Pacific: Japan, South Korea, Australia (culinary)
  • Middle East: UAE, Saudi Arabia (spice trade)
  • Industrial Buyers: Global food & pharma companies

Industry Applications

Hot Sauce Production
Spice Blends
Capsaicin Extraction
Pharmaceutical
Food Processing
Retail Spices

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Frequently Asked Questions

Bhut Jolokia (Ghost Pepper) ranges from 855,000 to 1,041,427 Scoville Heat Units (SHU). To put this in perspective:
  • 400 times hotter than Tabasco sauce (2,500 SHU)
  • 2-3 times hotter than Habanero pepper (100,000-350,000 SHU)
  • Over 100 times hotter than Jalapeño (2,500-8,000 SHU)
  • Comparable to Carolina Reaper (1,400,000-2,200,000 SHU) though slightly less hot
The heat builds slowly (30-45 seconds) but lasts longer than most chillies.

Yes, we can guarantee specific Scoville ranges through:
  1. Source Selection: Working with farmers in specific regions known for consistent heat levels
  2. Testing: HPLC testing of capsaicin content and conversion to SHU
  3. Blending: Strategic blending to achieve target heat levels
  4. Documentation: Certificate of Analysis with each shipment showing SHU range
We typically guarantee:
  • Bhut Jolokia: 800,000 - 1,000,000 SHU
  • Bird's Eye: 50,000 - 100,000 SHU
Custom specifications can be arranged.

Yes, we supply high-purity capsaicin extracts:
  • Capsaicin 95%: For pharmaceutical and high-end applications
  • Capsaicin 40-60%: For food and supplement industries
  • Oleoresin Capsicum: For defense and law enforcement applications
  • Custom Formulations: As per client specifications
Quality Assurance:
  • GMP manufacturing facility
  • HPLC testing for purity
  • Certificate of Analysis with each batch
  • Full traceability documentation
Minimum order quantity: 10 kg for extracts.

We implement strict safety protocols:
  1. Personal Protective Equipment: Gloves, masks, goggles for all handlers
  2. Ventilation: Specialized ventilation systems in processing areas
  3. Containment: Dedicated processing lines to prevent cross-contamination
  4. Training: Comprehensive safety training for all staff
  5. Emergency Procedures: First aid and emergency response protocols
  6. Labeling: Clear warning labels on all packages
  7. Documentation: Material Safety Data Sheets (MSDS) provided
We comply with all international safety standards for handling hot chillies.

Fresh Chillies: 7-10 days at 8-10°C with proper ventilation
Dried Whole Chillies: 12-18 months in cool, dry conditions
Chilli Powder: 12 months in airtight containers away from light
Capsaicin Extract: 24 months in sealed containers at room temperature

Storage Recommendations:
  • Store in cool, dry place away from direct sunlight
  • Use airtight containers for powders
  • Maintain consistent temperature for extracts
  • Avoid moisture exposure for dried products
We recommend using within 12 months for optimal flavor and potency.