Garlic Paste
Ginger Paste
Ginger Garlic Paste
Green Chilli Paste
Red Chilli Paste
Green Jalapeño Paste
Red Jalapeño Paste
Tamarind Paste
Coriander Paste
Mint Paste
Dry Spices
Chilli (Capsicum Annum L)
Cinnamon (Cinnamomum Verum)
Ginger (Zingiber Officinale)
Coriander (Coriandrum Sativum)
Fennel (Foeniculum Vulgare)
Turmeric (Curcuma Longa)
White Pepper (Piper Nigrum)
Cumin (Cuminum Cyminum)
Green Cardamom (Elettaria Cardamomum)
White Sesame (Sesamum Indicum)All Dry Spices →
Buyers comparing red chilli paste vs green chilli paste are usually deciding between two closely related ARFLINT products from the same Solanaceae family. Both are manufactured in the same FSSC 22000, Halal, FSSAI, HACCP, and GMP certified facility in Erode, Tamil Nadu, so the decision comes down to flavor profile, shelf life, and target application rather than food safety compliance.
| Attribute | Red Chilli Paste | Green Chilli Paste |
|---|---|---|
| Botanical Name | Capsicum Annum L | Capsicum Annum L |
| Shelf Life | 24 Months | 12 Months |
| Packing | 220 Kgs / 50 Kgs HDPE Drum | 220 Kgs / 50 Kgs HDPE Drum |
| HSN Code | HSN 2103.90 | HSN 2103.90 |
| Target Users | Hot sauce & chilli oil manufacturers, pickle producers, curry paste blenders, ready-to-eat meals | Hot sauce manufacturers, pickle producers, curry paste blenders, snack seasoning companies |
Our Bulk Red Chilli Paste is manufactured from naturally sourced, farm-fresh red chillies (Capsicum Annum L), selected at full ripeness for deep red color, robust heat intensity, and concentrated aroma. Each batch begins with stalk removal and careful sorting to eliminate damaged or underripe pods, followed by thorough washing to remove field residue before the chillies are ground to a smooth, consistent finesse that preserves their vivid color and pungency.
Our Bulk Green Chilli Paste is manufactured from naturally sourced, farm-fresh green chillies (Capsicum Annum L), selected for consistent heat level, vibrant green color, and aromatic intensity. Each batch begins with careful stalk removal and sorting to eliminate damaged or overripe pods, followed by thorough washing to remove field residue and blanching to stabilize color, reduce microbial load, and lock in the chilli's characteristic pungency.
Red chilli paste is made from fully ripened, red-stage Capsicum Annum L chillies, delivering a deep red color, more concentrated heat, and a robust, developed flavor profile. Green chilli paste is made from unripe green chillies and has a sharper, fresher heat with vibrant green color. A critical operational difference: ARFLINT's red chilli paste carries a 24-month shelf life versus 12 months for green chilli paste — making red the preferred choice for buyers needing extended inventory cycles.
Red chilli paste is made from fully ripened red chillies (Capsicum Annum L) that are stalk-removed, sorted for uniform ripeness, thoroughly washed, and mechanically ground to a smooth, consistent finesse. At Aromas and Flavors International (ARFLINT), Erode, Tamil Nadu, this process is conducted under FSSC 22000 (TÜV SÜD), HACCP, and GMP certified conditions, producing a paste with deep red color, robust heat, and consistent quality across every production batch.
ARFLINT's (Aromas and Flavors International) red chilli paste carries an extended 24-month shelf life because fully ripened red chillies have significantly lower moisture content than unripe green chillies. Lower moisture reduces water activity available for microbial growth, and higher capsaicin concentration in fully ripened chillies contributes additional natural stability. This makes ARFLINT's red chilli paste the preferred choice for importers needing long transit times, large inventory holds, or consolidated annual purchase orders.
Get full specifications, certifications, and packaging options for all 8 ARFLINT culinary pastes in one PDF.