Chilli

Capsicum Frutescens Capsicum Frutescens MIRCH /PIMENTO/PAPRIKA/ Solanaceae
India 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. 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

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 - 50ASTA 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 - 40ASTA 18000-22000 SHU
TEJA RED CHILLI With Stem/Stemless 75 – 85 ASTA 75000-110000 SHU
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 10 kgs, 15Kgs, 25 kgs, 50 kgs