Red Chilli

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Chilli is a fruit which belongs to Capsicum genus. It has many varieties which are differentiated on its pungency measured on Scoville Scale. Chilli fruit when ripened and dried becomes red chilli, which is further grounded to form red chilli powder. These are categorized as hot pepper. Red chilli became famous all around the world because of its characteristics like pungency, taste and flavor matched black pepper, which was very expensive during old times and thus it became one of the most important and integral spices.

Apart from its uses in cooking, it has medicinal uses as well. It helps in digestion, it develops blood and is a very rich source of vitamin C, which helps in developing the immune system. It is used as spray weapon also for keeping away attackers and mobsters.

Chilli crop grows well in deep loamy fertile soil with appropriate moisture content. Best time for sowing chilies is between April and June, i.e. in hot and humid weather. But dry weather is required at the time of harvesting. Major chilli growing countries are India, China, Ethiopia, Myanmar, Mexico, Vietnam, Peru, Pakistan, Ghana, and Bangladesh. These countries produce approximately 85% of the total red chilli in the world.

Among all the major producers, India dominates in chilli production and is the largest exporter as well due to superior quality found here. In India major production comes from North East India ,Andhra Pradesh, Maharashtra, Karnataka, Orissa and Rajasthan.

Product Specification

Name / Type of Chilli Description ASTA color value Capsaicin
Bird’s eye chilli(dhani) Blood red in color, highly pungent 41.7 0.59%
Byadagi(kaddi) Red color, less pungency or without pungency 156.9 Negligible
Ellachipur sannam-S4 type Reddish in color and very hot 70.4 0.20%
Guntur sannam-S4 type Skin thick,hot and red 32.1 0.23%
Hindpur-S7 Red in color,hot and highly pungent 33 0.24%
Jwala Highly pungent, light red in color, short and the seeds are pungent 0.40%
Kanthari (white) Short and ivory white in color with high pungency 2.96 0.50%
Kashmiri Chilli Long, fleshy, deep red in color 54.1 0.33%
Madhya Pradesh G.T.sannam Red in color and pungent
Madras Pari Pure red in color and hot 73.82 0.21%
Madhya Pradesh G.T.sannam Red in color and pungent
Madras Pari Pure red in color and hot 73.82 0.21%
Nagpur Red in color and pungent
Nalchetti Red in color and extremely pungent 77.03 0.12%
Ramnad Yellowish 32.95 0.17%
Mundu Red and hot
Sangli sannam-S4type Light red in color and hot 73.55 0.22%
Sattur-S4 Red in color, pungent with thick skin 59.1 0.24%
S9 Mundu Tomato red in color with fairly good pungency
Tadapally-big long Red in color, less pungent, thick skin 80.3 0.11%
Tomato chilli(Warangal chappatta) Deep red and less pungent 125.26 0.17%

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