Kerala & Northeast Hill Sourcing
Indian Bird's Eye Chilli (Kanthari) | High-Heat Export Supply
JM Masala supplies authentic Indian Bird's Eye Chilli (Kanthari) from Kerala and Southern hill tracts for international bulk buyers, hot sauce producers, and oleoresin extractors. Known for its small conical pods and sharp, rapid-onset thermal heat ranging between 100,000 and 225,000+ Scoville Heat Units (SHU), our Bird's Eye chillies are carefully sun-cured, graded, and supplied with full laboratory documentation and export clearance.
100k – 225k+ SHU
1.5 cm – 3.0 cm
Capsicum frutescens
EU / US FDA Compliant
Verified Technical Data
Bird's Eye Chilli / Kanthari Chilli (Capsicum frutescens)
High-Heat Heirloom Indian Export Chilli
Kerala & Southern Hill Tracts, Meghalaya & Mizoram (Northeast India)
0904 21 10 (Whole Dried) · 0904 22 11 (Fine Powder)
100,000 to 225,000+ Scoville Heat Units (SHU, HPLC Tested)
60 to 90 ASTA (Fiery Bright Red to Deep Crimson)
1.5 cm to 3.0 cm small conical upright pods, smooth to finely wrinkled skin
Whole Sun-Dried · Coarse Crushed Flakes · Fine Pure Powder
Maximum 10.0% to 11.0% (standard export stability)
B1 <5 ppb, Total <10 ppb (EU Compliant) / <20 ppb (US FDA)
10kg / 20kg Corrugated 5-Ply Cartons or 25kg PP Bags with Poly Liner
Botanical Profile
Unlike commercial chillies belonging to Capsicum annuum, Bird's Eye chilli belongs to Capsicum frutescens. The plants grow as perennial woody shrubs bearing clusters of small, erect pods pointing upward toward the sky.
Its high heat-to-volume ratio makes it exceptionally economical for industrial condiment manufacturers, Southeast Asian sambal and curry paste processors, and pharmaceutical capsaicin extraction where maximum thermal heat is desired without excessive bulk vegetable matter.
Laboratory Data
| Parameter | Export Standard | Analytical Standard |
|---|---|---|
| Botanical Name | Capsicum frutescens | Taxonomic Classification |
| Commercial Name | Bird's Eye Chilli / Kanthari Mulaku / Dhani Chilli | Regional Spice Identity |
| Origin Region | Kerala / Southern Western Ghats & Northeast India | Certificate of Origin |
| Heat Rating (SHU) | 100,000 to 225,000+ SHU | HPLC / ASTA 21.3 |
| Color Value | 60 to 90 ASTA Units | ASTA Method 20.1 |
| Pod Length | 1.5 cm to 3.0 cm | Physical Measurement |
| Moisture Content | Maximum 10.5% | ASTA 2.0 / ISO 939 |
| Foreign Matter | Max 0.5% (Sortex) / Max 1.0% (FAQ) | Manual Sieve |
| Broken / Discolored Pods | Max 2.0% | Visual Sorting |
| Aflatoxin B1 | Less than 5.0 ppb | HPLC / LC-MS/MS |
| Total Aflatoxins | Less than 10.0 ppb (EU) / Less than 20.0 ppb (US) | HPLC / LC-MS/MS |
| Sudan Dyes (I-IV) | Negative / Absent | HPLC-DAD |
| Salmonella | Absent in 25 grams | ISO 6579 |
Buyer Guidance
Bird's Eye Chilli (Capsicum frutescens), locally called Kanthari in Kerala and South India, is a small, upright conical chilli famous for intense, rapid-onset thermal heat (100,000–225,000 SHU). It is prized in Southeast Asian cooking, gourmet hot sauces, traditional pickles, and medicinal capsaicin extracts.
Bird's Eye Chilli is significantly hotter than commercial chillies. While standard commercial chillies (like S4 Sanam or Byadgi) range from 15,000 to 35,000 SHU and Teja S17 delivers 50,000 to 85,000 SHU, authentic Bird's Eye packs 100,000 to 225,000+ SHU—providing intense heat in small volumes.
We source genuine Bird's Eye chillies from contracted grower communities in Kerala (Western Ghats region) as well as the pristine organic hill tracts of Northeast India (Meghalaya and Mizoram).
Because Bird's Eye pods are small and delicate, we recommend 10 kg or 20 kg heavy-duty corrugated export cartons with food-grade inner poly liners to prevent pod breakage and retain pristine appearance.
Small pods, severe 100k–225k SHU heat, and verified export food safety.
