Chilli
| Botanical Name : | Capsicum Frutescens |
| English Name : | Capsicum Frutescens |
| Hindi Name : | Mirch /Pimento/Paprika/ |
| Family Name : | Solanaceae |
Cultivation
India
Origin
Chilli is reported to be a native of South America and is widely distributed in all tropical and sub tropical countries including India.
It was first introduced in India by Portuguese towards the end of 15th Century. Now it is grown all over.
About
India is one of the major red chilli pepper exporting countries in the world.
There are many varieties of red chilli pepper grown across the country.
Each of these varieties differs from each other in pungency and color.
The nagajolokia and the birds eye chillies are among the hottest chillies in the world and the bydagichillies are known for their bright red color.
Please refer to the pungency and color value chart for comparison of the different varieties of red chilli peppers
Product Specifications **
| Appearance | Bright Red color |
| Moisture | 10% Max. |
| Shu (ASTA Method) | 20,000 – 90,000 |
| Color (ASTA Method) | 40 – 160 |
| Extraneous Matter | 1% Max |
| Damaged & Discolored Pods | 4% Max |
| Loose Seeds | 4% Max |
Varieties
|
Types |
Harvesting Season | Color Value | Heat Value | ||
| Byadegi (100% Wrinkled) | With Stem/Stemless | January to May | 90-100 ASTA | 8000-15000 SHU | |
| Ellachipur Sannam – S4 Type | With Stem/Stemless | September to December | 40 – 50 ASTA | 18000-22000 SHU | |
| Guntur Sannam – S4 Type | With Stem/Stemless | December to May | 32.11 ASTA | ||
| Madhya Pradesh G.T.Sannam | With Stem/Stemless | January to March | 35 – 40 ASTA | 18000-22000 SHU | |
| Teja Red Chilli | With Stem/Stemless | 75 – 85 ASTA | 75000-110000 SHU | ||
Usage
Dry chilly is extensively used as spice in curried dishes.
It is also used as an ingredient in curry powder and in seasonings.
Paprika, Bydagi chilly, Warangal chapatta and similar high colour less pungent varieties are widely used for colour extraction.
This colour is highly popular among food and beverage processors for its use as a colourant, since this being a ‘natural plant colour’.
Chilli can be supplied in whole,crushed, powder or oleoresin forms in consistent colour and required pungent
Packing
10 kgs, 15 kgs, 25 kgs, 50 kgs