Dry Red Chilly

Chilli is the dried ripe fruit of the genus Capsicum. Capsicum annuum is an annual sub –shrub, the flowers of which are borne singly and fruits usually pendent, which provide red peppers, cayenne, paprika and chillies and sweet pepper (bell pepper) a mild form with large inflated fruits. Capsicum frutescence is a perennial chilly with small sized pods which are highly pungent. It is commonly known as ‘bird chilly’ and ‘Tabasco’.

Different Varieties: -

BIRDS EYE CHILLI(DHANI)

•   Harvesting season-October to December

•   Available in Calcutta market

•   ASTA colour value-41.7

•   Capsaicine-0.589%

BYADAGI(KADDI)

•   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

•   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%

GUNTUR SANNAM-S4 TYPE

•   Skin thick,hot and red

•   Harvesting season - December to May

•   Annual Production - 2,80,000 tonnes

•   Available in Guntur market

•   ASTA colour value- 32.11

•   Capsaicine-0.226%

HINDPUR-S7

•   Red in colour,hot and highly pungent

•   Harvesting season- December to March

•   Available in Hindpur

•   Capsaicine-0.24

•   ASTA colour value- 33.00

JWALA

•   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

•   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%

KASHMIR CHILLI

•   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%

G.T.SANNAM

•   Red in colour and pungent

•   Harvesting season-January to March

•   Annual Production - 7500 tonnes

•   Available in major markets of Madhya Pradesh.

ORIGIN AND DISTRIBUTION

Chilly 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 the world except in colder parts.

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’

Product:	Chilli
Origin:	India
Usage:	Conventional
Type:	With Stem Stemless , Stemcut
Varieties:	Sanam S4 , Teja S17 , Byadgie , Wrinkle 273 , Wonderhot , Mundu
Colour:	Red, Length: As Per Grade
Shelf Life:	1 Year From Production Date

Nutritional Value:

Red Chilies Contain Large Amounts Of Vitamin C And Small Amounts Of Carotene (Provitamin A). Yellow And Especially Green Chilies (Which Are Essentially Unripe Fruit) Contain A Considerably Lower Amount Of Both Substances. In Addition, Peppers Are A Good Source Of Most B Vitamins, And Vitamin B6 In Particular. They Are Very High In Potassium, Magnesium, And Iron. Their Very High Vitamin C Content Can Also Substantially Increase The Uptake Of Non-Heme Iron From Other Ingredients In A Meal, Such As Beans And Grains

Health benefits of Dry Red Chilli:

•   Has The Ability To Fight Against Inflammation.

•   Known For Natural Pain Relief.

•   Helps To Clear Congestion.

•   Help To Boost The Immune System.

•   Help To Decrease Blood Cholesterol Levels.

•   Chili Peppers Help To Accelerate Digestion And Metabolism To Promote Weight Loss.