Dried Chillies

Whole dried chillies, flakes, powder and segments — heat-focused chilli products milled from Chinese chilli varieties across the full heat spectrum (about 10,000 to 70,000+ SHU). We grow, dry, grade and mill under ISO 9001 & HACCP, and supply food manufacturers across Europe, the Middle East and North America.

What dried chilli products does Tenda Peppers supply?

We supply the same crop in four processed forms, each matched to a different part of the food industry. The form you choose is driven by how the chilli must read in your finished product — visible pieces, texture, or a uniform heat release.

Product form	Heat (SHU)	Varieties	Best for
Whole Dried Chillies	10,000 – 50,000+	Lantern, Jinta, facing-heaven, Xiaomi, Zidantou	Food service, hot-pot, visible chilli
Chilli Flakes (Crushed)	10,000 – 20,000	Xian pepper, Jinta, Erjingtiao	Pizza topping, seasoning blends, snacks
Chilli Powder	20,000 – 50,000	Sanying, Zidantou, New Generation, Seven-Star	Hot sauces, seasoning, industrial food
Chilli Segments	>50,000	Jixin, Xiaomi, Chilli King, Shuan Shuan	Extreme heat, Sichuan-style dishes

How hot are Chinese dried chillies?

Chinese chillies span almost the entire usable heat range — from sweet colour peppers under 500 SHU up to extra-hot varieties over 70,000 SHU. Dried chillies for heat sit in four bands:

Heat band	SHU range	Representative varieties	Typical use
Low heat	<10,000	Yidu red, Wangdu	Marinades, mild flakes
Medium heat	10,000 – 20,000	Xian pepper, Jinta, Erjingtiao	Seasoning, chilli paste
High heat	20,000 – 50,000	Sanying, Zidantou, Seven-Star	Hot sauce, snack seasoning
Extra hot	>50,000	Jixin, Xiaomi, Chilli King	Extreme heat, chilli oil

Heat is non-linear: a small amount of extra-hot chilli (50,000+ SHU) moves a blend's heat far more than the same weight of medium chilli. That is why specifying a precise SHU window — not just "hot" or "medium" — is what keeps a sauce or seasoning consistent batch to batch.

Browse by heat level: Medium · High · Extra Hot

Which chilli variety should I specify?

Variety is the first decision, because heat, colour and aroma are set by the variety and the ripening climate — and they vary independently. A complete specification names the variety (or a precise SHU window), not just "chilli powder".

• For hot sauce and snack seasoning — Sanying (Tianying), Zidantou, Seven-Star (20,000–50,000 SHU)
• For extreme heat and chilli oil — Jixin (50,000–70,000 SHU), Xiaomi, Chilli King
• For flakes and pizza topping — Xian pepper, Jinta, Erjingtiao (10,000–20,000 SHU)
• For visible whole chilli — Lantern, facing-heaven, Jinta

The full variety map — region, fruit shape and harvest timing — is in our chilli varieties guide.

Specifications

Parameter	Typical range
Heat level (SHU)	10,000 – 70,000+ (variety-dependent)
Moisture	<13%
Mesh (powder)	60–80 mesh, adjustable to requirement
Processing	De-seeded, magnet-filtered, X-ray inspected, colour-sorted

Values are representative ranges. Exact heat, mesh and moisture are confirmed against your target specification and documented in the quotation — always confirm before a final order.

Where do China's dried chillies come from?

China is the world's largest pepper producer overall, and the second-largest exporter of dried chillies behind India. According to the EU market-intelligence body CBI, China produces roughly 320,000 tonnes of dried chillies a year and exports about 70% of it — in 2023, exports of dried chillies and dried sweet peppers reached 243,000 tonnes, with Europe taking about a quarter and Spain absorbing roughly 65% of the European volume.

Production concentrates in three core regions: the North China Plain (Shandong, Henan, Hebei), the Northwest (Xinjiang, Gansu) and the high-heat belt (Hunan, Guizhou, Sichuan, Chongqing). Tenda Peppers sources from 12 controlled growing bases across Shandong, Xinjiang and Henan, which is why we can match heat, colour and aroma profiles from a single supply base.

What should buyers ask before ordering?

• Target SHU window — name the band and variety (e.g. "Sanying, 20,000–50,000 SHU")
• Product form — whole, flakes, powder or segments
• Mesh size — for powder (60–80 mesh is standard, adjustable)
• Moisture — confirm under 13% for shelf stability
• Colour value — ASTA, if colour matters in your application
• Certifications — ISO 9001 and HACCP are standard; confirm if you need BRC, Halal or Kosher
• Packaging & destination — bulk, retail or OEM, plus the document set (COA, batch traceability, phytosanitary)

Applications

• Hot sauces and chilli oil
• Snack and instant-noodle seasoning
• Seasoning blends and spice mixes
• Food service and hot-pot
• Processed meat and marinades

Frequently Asked Questions