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Chilli Speciality
One of the things that people find intimidating about cooking Indian Food is the vast array of spices used- both whole and ground, which are often combined into complex spice mix. Rich in antioxidants and alluring tastes spices are the secret ingredient every good dist boasts of.
LV Spices remains central to its pioneer status in the world of spices today. LV Spices has been bringing flavor, color and variety to the palates from years. Chilly has been the backbone of LV Spices Empire. Our capability to identify, distinguish, store and process large volumes of chilly year or year has led us to form a trusted brand “LV Spices”. We have now turned into cohesive functional Export House in chilly. Quality being the over- riding factor in all aspects of our business and powered by Sustainable Philosophy, the business has progressed in delivering long term sustainable food safety to world.
Our key strength IPM programme for Chilly and Strong Backward Integration model aims at ‘producing the buy rather than buying the produce’. IPM program help us to control pests without relying solely on pesticides. This ecological approach reduce the emphasis on pesticides by including cultural, biological, genetic, physical, regulatory and mechanical controls and thus enable us to meet stringent norms of PR levels which is our major competitive advantage.
We at LV Spices boast of more than 50 Products in different form of chilies. From Raw to Stemless to Crushed to Ground, for both domestic and international market
Quality could be managed through modern processing technology but Food Safety Problems like contaminants, pesticide residues and toxins are the major challenges facing Food Industry today. Spices have generally been regarded as low risk; however the incidence of food-borne illness and food recalls associated with this sector has increased significantly in recent years. Spices are natural products that, without antimicrobial treatment, can harbor large numbers of bacteria, including Salmonella and pathogenic E. Coli, Aflatoxin, allergens and are often adulterated with dyes.
The food safety challenges have resulted in importing countries bringing in accelerated stringent regulations. Countries in the European Union and Japan, Korea and USA rank high on food safety norms and regulations which is trickling down to the developing world.
There is increased consciousness about Pesticide Residues and Aflatoxin in developed countries. European Union have brought stringent laws by increasing no of pesticide residues and lowering tolerance levels for Aflatoxin and Pesticide Residues in spices. USA, the largest importer of Spices from India, further strengthened the Food Safety System through Food Safety and Modernization Act (FSMA) to be administered by US Food and Drug Administration (FDA)
The primary focus of LV Spices Spices is mitigating these food borne risks. We are technology-led, quality conscious, customer-centric and market driven company. Our multi-layered Quality Control System leaves no stone unturned to deliver safe and pure product and we have all the requisite certification and facilities to substantiate it. Right from procuring the high grade raw material to customized packaging as per client’s requirement, there is quality process involved in every step.
- Chilli Whole
- Chilli Stemless
- Chilli Crushed
- Ground Red Chillies
- IPM Chillies
- Organic
- Niche & Other Range
S9 Chilli / Mundu Chilli / Round Chilli
Mundu chillies are found in Southern states of India. They are roundish fruit with moderate pungency and orangish red color. Mundu is popularly called as ‘Round Chilies’ for their typical & beautiful round shape. The skin type is dark shiny and thick and approximately has 50-60% seed content.
Product Code : CHW01
Pungency (SHU) : 35000 SHU
Color Value : 75-80 ASTA
USES :
- Used for unique flavor as ground.
- They are barely spicy but have a unique flavor which enhances the flavours of many dishes.
- Especially, used for Mundu red chilli is very popular in South Indian Cuisine for Sambhar and Rasam preparation
- Used as garnishing for various dishes.
S4 Chilli / Sannam Chilli / Cayenne Pepper
Guntur Sannam or Capsicum annuum var. Longhum, is a variety of chilli that grows in India, specifically in Southern states of India. This variety of chilli has relatively long fruits (7 to 9 cm. in length) and diameter range from 1.5 to 2.0 cm. This chilli variety is highly valued for its specific shape and size both in domestic and international market. The chilli has thick skin and is moderately hot with average pungency. It is well-known as a commercial crop used as a condiment, culinary supplement, or vegetable. This chilli has become so popular; it is exported to all over the world. It accounts for roughly 30% of India’s chilli exports.
Product Code : CHW02
Pungency (SHU) : 20000 SHU
Color Value : 90 ASTA
Uses:
- Used ground as orangish red chilli powder
- Used as garnishing for various cullinaries
- Used for crushing
S17 Chilli / Teja Chilli
Popularly known as S17, majorly grown in Guntur and Warangal region of Andhra Pradesh, Teja enjoys one of the major export markets. It is small in size, non-wrinkled, normal seed content and bright red and highly pungent and skin type is thin. This S7 variet is hottest commercially available (& viable) chilli from India. This variety is majorly explored for its pungency and adds hot peppery flavor to many Indian Cuisine like Indian Pickles, Chat Masala, Chicken powder, Curry powder. Also used for extraction and derivation of capsaicin.
Product Code : CHW03
Pungency (SHU) : 80000 SHU
Color Value : 90ASTA
Uses:
- used to add pungency to any seasoning or chilli powder
- Used in sauces to add heat
- Used for stews, sautéed with other spices to add an accent of heat.
S12 Chilli
S12 Chili is mostly grown in the fertile Indian lands of Madhya Pradesh and Maharashtra. The harvesting season for S12 is October to February. This chilli has good balance pungengy and red color which have enabled it to earn both national and international acclaim. It has small sized pods which are highly pungent. It is small in size with fruit length of around 5-9 cm.
Product Code : CHW05
Pungency (SHU) : 55000 to 60000 SHU
Color Value : 80-85 ASTA
Uses:
- used for making curry powder, seasoning and to enhance the flavor of curried dishes.
- Used for favors heavily in hot sauces such as Pepper Sauces.
Wonder Hot Chilli (Wrinkle)
Majorly grown in Madhya Pradesh and Kuhi Mandal district of Maharashtra. Also This variety is very long and bold. The skin type is thick and shiny. It is the longest variety. The exotic rich flavor hand high color imparting property of this variety make it acceptable ingredient of several curried dishes, seasoning and sauces.
Product Code :CHW07
Pungency (SHU) : 9000-12000 SHU
Color Value : 95-100ASTA
Uses:
- Used dark intense color
- Shiny color and large fruits
Chapata Chilli / Tomato Chilli / Sweet Bell Pepper / Paprika Chilli
It is majorly grown in Warangal, Khammam, East and west Godavari districts of Andhra Pradesh. It is deep red in color and less pungent. The capsiasin content is 0.17%. the size of the chilli is 8-11 cm
The vibrant red color of the chilli, make it hifgly popular among food and beverage processor for its use as a colorant.
Product Code : CHW08
Pungency (SHU) : 10000 SHU
Color Value : 95-100ASTA
Uses:
- Used in curried dishes and is common ingredient in curry powder and seasoning.
- Fruity flavor similar to bell peppers.
Bird Eye Chilli (A-3-5cm, B-1-3cm)
Majorly grown in Assam and some parts of Manipur. It is blood red in color and highly pungent. The skin type is normal. Harvesting season of this variety is October to December. It is used in traditional dishes of the Kerala cuisine. Kochchi sambal, which is hot sauce or paste made from different chilli varieties containing grated coconut and lime juice has bird eye as main ingredient to add pungency. It is used extensively in Thai, Malaysian, Singaporean Indonesian, and Vietnamese cuisine.
Product Code : CHW11
Pungency (SHU) : 100000-125000 SHU
Uses:
- Used in souses & curries
- Used in kitchen as fresh pounded chillies
Byadgi / S668 CHILLI
A long pointed chili, dark red and strongly wrinkled. The Dabbi variety is wider. Grown mainly in Karnataka, this chili has very little heat (10-15k) It is majorly grown and used in Goa and Karnataka, states on the south west coast of India, and is considered essential to Marathi cuisine. It is particularly valued for the bright orange red color it imparts. The fruit length is 10-13 cm and has wrinkled skin type with sweet favor.
This chili is also often ground and sold as “Kashmiri Chili Powder”. It also supports a large oleoresin extraction industry. The red oleoresin is much used as a coloring in food and cosmetic products.
Product Code :
Pungency (SHU) : 15000-20000 SHU
Color Value : 120-150ASTA
Uses:
- Used as While in Sautéed, Stir Fry & Curries
- Used in ground to add color & low pungency
Kashmiri Chilli
Grown in temperate regions such as Himachal Pradesh,Jammu & Kashmir and also in sub-tropical regions of North India during winter season. It is long fleshy red in color. Harvesting season is November to February.
It is medium conical in shape and has fruity flavor and little heat. The skin type is smooth and very dark in color. This chilli is known more for its color than its pungency. This variety has highest color and measure of pure capsaicin content is around 0.3325%.
Product Code : CHW04
Pungency (SHU) : 10000-12000 SHU
Color Value : 180-220 ASTA
Uses:
- Used as powder for its intense color & flavor of fruit.
- Used in sautéing & stir fry to add impeccable flavor and color with very little hot.
- Used in kashmiri dishes and other dishes throughout the country in ground powder form to add beautiful red color to the dishes.
Bhut jolakia
This variety, also known as Ghost pepper or Naga jolakia,is hybrid variety of Capsicum chinese and capsicum frutescens. It is cultivated in Arunachal Pradesh, Assam, and Manipur. The ripe fruit measures 2.5-3.3 inches long and 1-1.2 inch wide with red, yellow, orange color. It ranks as one of the hottest chilli in the world.
This variety in a very small quantity is widely used in preparation of Supper hot Assam Curry paste.
Product Code :
Pungency (SHU) :
Color Value :
Uses:
- Used for sauces and spices.
- Certified Stem Separating System for producing Stemless variety
- Physical, chemical and microbiological parameters will be met as per individual customer’s requirements.
- Products are metal-detected at the end of the line and supplied with Certificate of Analysis.
- ETO/Steam treatment for sterilization, if desired.
- In compliance with strict Regulatory Norms for Pesticide Residues, Aflatoxin , Ochratoxin and other parameters
- Along with Jute, LDPE, HDPE, customized packaging is also available.
S17 Chilli / Teja Chilli
Teja stemless enjoys one of the major export markets. This variety is majorly explored for its pungency and adds hot peppery flavor to many Indian Cuisine like Indian Pickles, Chat Masala, Chicken powder, Curry powder. Also used for extraction and derivation of capsaicin. Along with jute bags, vacuum packaging, customized packaging is also available as per client’s requirement
Pungency (SHU) : 80000 SHU
Color Value : 90ASTA
Uses:
- used to add pungency to any seasoning or chilli powder
- Used in sauces to add heat
- Used for stews, sautéed with other spices to add an accent of heat.
S4 Chilli / Sannam Chilli / Cayenne Pepper
S4 chilli stemless variety is highly valued for its specific shape and size both in domestic and international market. The chilli has thick skin and is quite hot with average pungency. The skin of crushed chili is thick, pinkish red and hot.
Along with jute bags, vacuum packaging, customized packaging is also available as per client’s requirement
Pungency (SHU) : 25000 SHU
Color Value : 90 ASTA
Uses:
- Used ground as orangish red chilli powder
- Used as garnishing for various cullinaries
- Used for crushing
S668 Chilli Stemless
Popularly known as Relish Beyadgi, is one of the most famous varieties of chilli grown in Indian State of Karnataka. It has wrinkled skin that is orange red in color. It is mildly hot and orange red color to the food. Used in extraction of Oleoresin.
The product is commonly packed in 2 KG and 10 Kg jute bags, though vacuum packaging and custom packaging is also available as per client’s requirement
Pungency (SHU) : 20000 SHU
Color Value : 130-140 ASTA
Uses:
- used for making curry powder, seasoning and to enhance the flavor of curried dishes.
- Used for favors heavily in hot sauces such as Pepper Sauces.
S12 Chilli
This chilli has good balance pungency and red color which have enabled it to earn both national and international acclaim. It has small sized pods which are highly pungent. It is mainly used for its pungency and extraction of chilli oil or capsaicin.
Along with jute bags, vacuum packaging, customized packaging is also available as per client’s requirement
Pungency (SHU) : 60000 – 65000 SHU
Color Value : 80-85 ASTA
Uses:
- used for making curry powder, seasoning and to enhance the flavor of curried dishes.
- Used for favors heavily in hot sauces such as Pepper Sauces.
S9 chilli/ Mundu Chilli/ Round Chilli Stemless
Mundu is popularly called as ‘Gundu Molzuka’ meaning ‘fat chilly’ in Tamil Nadu. Also known as Tamilnadu Tomato Chilli. The skin type is dark shiny and thick and approximately has 75% seed content. They are barely spicy but have a unique flavor which enhances the flavors of many dishes.
Along with jute and vacuum packaging, custom packaging is also available as per client’s requirement
Pungency (SHU) : 40000 SHU
Color Value : 70-80 ASTA
Uses:
- used for making curry powder, seasoning and to enhance the flavor of curried dishes.
- Used for favors heavily in hot sauces such as Pepper Sauces.
- The Final product can be customized to meet heat, color, granulation and seed percentage level of the customer specification and end use of requirement.
- Granulation offered 6 mm – 1.4 mm
- ETO and Steam Sterilization offered
3/16 Inch Crushed Chilli
Product Code : CHP01
Granulation : 2.5-3 mm
Pungency (SHU) : 15000-90000 SHU
1/4 Inch Crushed Chilli
Product Code : CHP02
Granulation : 5 mm
Pungency (SHU) : 15000-90000 SHU
1/8 Inch Crushed Chilli
Product Code : CHP03
Granulation : 2 mm
Pungency (SHU) : 15000-90000 SHU
Seedless Crushed Chilli
Product Code : CHP04
Granulation : 4.75 mm
Pungency (SHU) : 30,000-35,000 SHU
- Tailored made ground chillies with desired heat and color value possible
- Specialty Natural Powders offered as per color requirement of customers- Yellow white green & discolored chilli powder
- Granulation size offered fro 400-800 micron
- Physical, chemical and microbiological parameters will be met as per individual customer’s requirements.
- ETO/Steam treatment for sterilization, if desired.
- In compliance with strict Regulatory Norms for Pesticide Residues, Aflatoxin , Ochratoxin and other parameters
Kashmiri Chilli Powder
Product Code : CHP01
Pungency (SHU) : 10000-15000 SHU
S4 Pepper/ Cayenne Pepper
Product Code : CHP02
Pungency (SHU) : 15000-25000 SHU
Extra Hot Pepper
Product Code : CHP03
Pungency (SHU) : 30000-40000 SHU
Paprika Powder
Product Code : CHP04
Pungency (SHU) : 10000-15000 SHU
Specialty Chilli Powder
Product Code : CHP05
IPM Chilli
Producing the Buy rather than Buying the Produce
Insects, pests and diseases are major constraints in enhancing production and productivity of spices. Plant protection in present day is mainly oriented towards chemical controls. The continuous use of pesticides led to increase accumulation of these toxic chemical residues in spices. Consumer exposure to pesticide residues is of considerable concern to consumers, food producers, academics and government agencies. In International scenario there is strict mechanism for monitoring pesticides residues across the world.
Looking at the growing consumer concern for food safety, wholesomeness and origin, We SAMAY AGRO has adopted a ecological approach of Integrated Pest Management for chilli cultivation. IPM approach help us to meet regulatory requirements and achieve sustainable cultivation by encompassing available methods and techniques as cultural, mechanical, biological and need based application of environmentally safer chemicals. This requires large scale interventions at the very grassroots level. SAMAY AGRO, with its hard earned “Trust Equity” with the farming community, is one of the few companies which is uniquely positioned to usher in this change and deliver long term sustainable food safety to the world. LV Spices Spices strives to address the challenges confronting customers by tackling the problems at the source.
Organic
In recent years, Environment issues are becoming more and more important in the supply of spices. Consumers in developed countries like EU countries, USA, have become more aware of health related-issues and are paying more attention to their diets. As a result, in addition to the function of adding flavor and spice to food, the safety issues related to chilli pepper are gaining frame as well.
Pesticides and chemical fertilizers are the major food safety concern associated with chilli. Most pesticides and herbicides once taken up by the body go to the war with endocrine system, blocking the body’s ability to regulate its own hormones.
In order to stop these dangerous pesticides contaminate the India’s most healthy top export spices, Organic channel for spices is generating increased interest.
We, Samay Agro, have always been consumer centric and market driven company. Looking at the consumer demand for SAFE AND PURE product with no chemical residues, Samay Agro is soon coming up with “Organic Chilli” for export market. Organically cultivated chilli means that no pesticides and chemicals are used for the purpose of fertilizer, nutrition and growth regulation. It is an eco-friendly technology for chilli cultivation that maximizes the use of on farm resources and minimizes the use of off-farm resources.
This product is free of pesticides and chemical fertilizers offering a healthy choice for the health conscious consumers.
Niche & Other Range
WE DO A LOT IN CHILLI FROM CRUSHED TO GROUND BUT HOW ARE WE DIFFERENT??????
As a leading brand in Spices, we have already carved a niche for ourselves in spices market both domestically and internationally. Apart from our regular range of 50 products of different chilli varieties, LV Spices Spices offers wide range of Niche Products aimed at satisfying consumer needs and demand. Keeping up with the demand, without compromising with quality, our strong Product Development team is capable of reinventing the conventional product and has been successful in delivering innovative products to our customers as per their demand. Our niche products are modern twist to the ethnic taste which will tend to amplify the sensory experience and help make the meal flawless.
GET ON A CALL WITH OUR QUALITY EXPERT WHO CAN HELP YOU TO CREATE A PRODUCT YOU WISH…
BE IT ROASTED CHILLI OR CHILLI RINGS, WHITE CHIILI TO BRINED CHILLI WE HAVE A LOT OF EXPERIENCE IN CHILLES.
Steam Sterilization
The potential for pathogens like Salmonella, E coli, yeasts, moulds, enterobacteraceae and sporeformers to get into the food supply has resulted in the trend towards more stringent Good Agricultural Practices and Regulations. Spices may be heavily contaminated from the soil where they were grown and harvested. These microbes are not arrested by simple processing techniques. Sterilization is necessary for the complete destruction or removal of all microorganisms (including spore-forming and non-spore forming bacteria, viruses, fungi, and protozoa) that could contaminate spices thereby constitute a health hazard.
We take in pride of our IN- HOUSE steam sterilizer which is a key technological advancement offering customer more safe product conforming to the stringent norms of microbial loads, while maintaining high quality. Steam sterilization is a unique process to decontaminate spices using saturated steam at high temperatures leading to the killing of biological agents present. Our astute understanding of the technology translates into a cost effective and result oriented choice for our clients while causing negligible thermal impact.
Salient Features
- Raw as well as powdered spices (except for non-flowing) have been commissioned.
- Validated procedure w.r.t Time/Temperature condition and Biological Indicators assuring safe product.
- Periodic revalidation is done
- Continuous decontamination of bacteria and pathogens – 5 log kills are typical
MBR Treatment
Methyl Bromide is most widely used fumigant for quarantine purposes. It is a preferred fumigant for most of the quarantine authorities around the world, because of its good penetrating ability, rapid action, high toxicity to a broad spectrum of insects and pests.
This odorless gas is quite stable and normal aeration at the end of fumigation and processing re4leases unreacted fumigant and brings down the residues to insignificant levels.
BRC Certified Unit
Our Spice Milling Division, SAMAY AGRO PVT.LTD., is a progressive modern unit that is BRC “A” certified by TUV. The BRC certificate is an assurance to our consumer that we meet all the safety, quality and operational criteria required within a food processing unit in order to satisfy the statutory obligations and those relating to the consumer protection.
Our Samay Agro Factory is completely dedicated to the processing of spices for the export market with a capacity of 3000MT.The design and construction confirms to the International Standard for food processing units. It facilitates separate stores for raw material, finished goods and packaging material and has in house quality assurance laboratory and all the other facilities to cater to the current standard of safety, quality and hygiene worldwide.
Laboratory
All the samples from raw material to on-line to finished products for both Export and Domestic market goes through stringent and comprehensive documented Quality Checking System in our in house well equipped Quality Assurance laboratory.
Our standard laboratory is divided into three divisions viz Chemical Lab, Microbiological Lab and Analytical Lab for the speedy and efficient handling of the analysis done on various parameters. Our in house modern facilities HPLC, Spectrophtometer enable us to test all the norms as per EU and ASTA. Our sampling and laboratory testing facility covers wide range of parameters for spices including:
- Chemical Analysis- Total Ash, Acid Insoluble Ash, Crude fiber, Moisture, Extraneous Matter, Granulation, Volatile Ether Extract, ASTA Color value
- Microbiological Analysis: Yeast& Mold Analysis, E coli, Salmonella, Listeria
- Aflatoxin Analysis
- Ochratoxin Analysis
- Capsaicin Content
All the analysis are performed by our well-trained and experienced Quality Control Team following internationally accepted methods and providing Certificate of Analysis for each and every raw material as well as finished products
Cold Storage Facility
Cold storage facility plays vital role in maintaining quality and extending shelf life of produce as well as reduce transport bottlenecks and ensures seamless supply of raw materials for year round. Cod storages for spices are extremely important to protect them against microbial contamination, mold infestation, pest infestation and volatile oil loss.
We at LV SpicesGroup, possess our own Cold storage facility under the name of LV Spices Cold Storage Pvt. Limited. The huge and commodious cold storage facility of capacity 9000matrictons is headed by our professionals. Constant pre-determined temperature maintained at our cold storage help us to retain freshness, color and aroma as well as maintain quality of our produce.
Procurement
We always keep “Quality at Priority”. We have a strong belief that even after 37 years of experience the only good quality raw materials can provide us a final product correctly defining customer’s requirement. Maintaining this, LV Spices group doesn’t compromise on raw material quality.
A Procurement Plan is well reserved in place at LV Spices, which is followed to ensure proper quality. We always procure good quality chillies. Our Purchase Team with expert knowledge is reliable to maintain this quality while procuring these raw materials directly from the farmers.
For other raw material, we only trust on certified suppliers with proper Certificate of Analysis for the same.
We conduct different Chemical, Microbiological and Sensory tests at our own laboratory before receiving these raw materials. The raw materials are approved only by meeting all the required criteria and stored in a controlled environment (as per requirement) to retain their distinct properties as best as possible.
Stemless Processing Zone
Possessing our own stemless processing zone wherein we monitor strictly other foreign material, and other contaminant which gives us the surety of the quality which we are supplying from the beginning.
Possessing stemless facility gives us competitive edge to stray away allergens and others contaminants which is serious problem in Countries like USA, MEXICO, AND OTHER EUROPEAN COUNTRIES.
Our Key Strength and Overriding Factor
Our Certifications speak volumes on our superiority
Quality could be managed through modern processing technology but Food Safety Problems like contaminants, pesticide residues and toxins are the major challenges facing Food Industry today. Spices have generally been regarded as low risk; however the incidence of food-borne illness and food recalls associated with this sector has increased significantly in recent years. Spices are natural products that, without antimicrobial treatment, can harbor large numbers of bacteria, including Salmonella and pathogenic E. Coli, Aflatoxin, allergens and are often adulterated with dyes.
The food safety challenges have resulted in importing countries bringing in accelerated stringent regulations. Countries in the European Union and Japan, Korea and USA rank high on food safety norms and regulations which is trickling down to the developing world.
There is increased consciousness about Pesticide Residues and Aflatoxin in developed countries. European Union have brought stringent laws by increasing no of pesticide residues and lowering tolerance levels for Aflatoxin and Pesticide Residues in spices. USA, the largest importer of Spices from India, further strengthened the Food Safety System through Food Safety and Modernization Act (FSMA) to be administered by US Food and Drug Administration (FDA)
The primary focus of LV Spices Spices is mitigating these food borne risks. We are technology-led, quality conscious, customer-centric and market driven company. Our multi-layered Quality Control System leaves no stone unturned to deliver safe and pure product and we have all the requisite certification and facilities to substantiate it. Right from procuring the high grade raw material to customized packaging as per client’s requirement, there is quality process involved in every step.
Backward Integration
- Contract Farming for IPM Chilli
- Focus on Food Safety, Product Integrity and Traceability
Infrastructure Superiority
- In house Steam and Eto treatment facility
- Units are 22000:2005 certified
Testing Competencies and Facility
- Quality control laboratory equipped with HPLC , Spectrophotometer
- Competent skilled manpower for testing Mycotoxins, Active components
Certifications
- Processing locations are HACCP complaint and BRC, USFDA Audit Certified.
- Organic to be taken up soon for spices division.