Spices
Red Chilli
Chilli (Powder / Whole) Chilli is extensively used as spice in curried dishes. Every packet of red chilli powder is pure and unadulterated; with a rich colour and aroma that enhances the taste and look of your delicacies.
RED CHILLI (WHOLE / POWDER)
Red Chilli Powder India holds a significant position in almost all culinary preparations.
Chilli (Powder / Whole) Chilli is extensively used as spice in curried dishes. It is also used as an ingredient in curry powder and in seasonings. Bird chili is used in making hot sauces as pepper sauce and Tabsco sauce. It is also a powerhouse of tremendous medicinal and health benefiting properties. Nutritional value Red chilies contain high amounts of vitamin C and carotene (provitamin A). With the presence of beta carotenoids, they wipe out the radical bodies that can promote the build-up of cholesterol.
USES
Dry chilly is extensively used as spice in curried dishes. It is also used as an ingredient in curry powder and in seasonings. Bird chilly is used in making hot sauces as pepper sauce and Tabsco sauce. 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’. As a medicine it is used as an counter irritant in Lumbago, Neuralgia, and Rheumatic disorders. Capsicum has a tonic and carminative action. Taken inordinately it may cause gastro-enteritis. The enzyme isolated from chilly is used in the treatment of certain type of cancers. Oleoresin capsicum is used in pain balms and vaporubs. Dehydrated green chilly is a good source of vitamin ‘c’.
Types Of
Red Chilli Powder
BIRDS EYE CHILLI(DHANI)
- Grown in Mizoram & some areas of Manipur
- Blood red in colour,highly pungent
- Harvesting season-October to December
- Available in Calcutta market
- ASTA colour value-41.7
- Capsaicine-0.589%
BYADAGI(KADDI)
- Grown in Dharwar Karnataka
- Red in colour with less pungency or without pungency
- Harvesting season-January to May
- Annual Production-21,000 tonnes
- Available in Hubli-Dharwad markets
- ASTA colour value-159.9
- Capsaicine-Negligible
ELLACHIPUR SANNAM-S4 TYPE
- Grown in Amaravathi District of Maharashtra
- Reddish in colour and very hot
- Annual Production – 1800 tonnes
- Harvesting season-September to December
- Available in Bombay,Delhi,Ahemedabad and
Nagpur - ASTA colour value – 70.40
- Capsaicine-0.2%
GUNTURSANNAM-S4TYPE
- Grown in Mizoram & some areas of Manipur
- Blood red in colour,highly pungent
- Harvesting season-October to December
- Available in Calcutta market
- ASTA colour value-41.7
- Capsaicine-0.589%
HINDPUR-S7
- Grown in Hindpur in Andhra Pradesh
- Red in colour,hot and highly pungent
- Harvesting season- December to March
- Available in Hindpur
- Capsaicine-0.24
- ASTA colour value- 33.00
JWALA
- Grown in Kheda, Mehsana & in South Gujarat
- Highly pungent, light red in colour,short and the
- seeds are compact
- Harvesting season-September to December
- Available in Unjha market
- Capsaicine-0.4%
KANTHARI-WHITE-S7
- Grown in Kerala & some parts of Tamil Nadu
- Short and ivory white in colour with high pungency
- Mainly grown as a homestead crop
- Available in the markets throughout the year
- ASTA colour value- 2.96
- Capsaicine-0.504%
KASHMIRCHILLI
- Grown in temperate regions such as
Himachal Pradesh,Jammu & Kashmir and
also in sub-tropical regions of North India
during winter season - Long,fleshy,deep red in colour
- Harvesting season- November to February
- Available in major markets of North India
- ASTA colour value- 54.10
- Capsaicine-0.325%
MADHYAPRADESH G.T.SANNAM
- Grown in Indore, Malkapur Chikli and Elachpur
areas of Madhya Pradesh - Red in colour and pungent
- Harvesting season-January to March
- Annual Production – 7500 tonnes
- Available in major markets of Madhya Pradesh
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