Red 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’. Chilli is grown in tropical and subtropical climes, mostly in India as a rain-fed crop. The most favourable climatic conditions are 850-1200 mm of rainfall per year and temperatures ranging from 20 to 25°C.
India is one of the world's largest exporters of red chilli peppers. They are available in both dried entire pods and ground form. In India, more than fifty chilli types are grown. The pungency and colour of each of these cultivars differ. Andhra Pradesh (46%), Karnataka (15%), Maharashtra, Madhya Pradesh, Orissa, West Bengal, Rajasthan, and Tamil Nadu are the Indian chilli-growing states. Chilies are prized mostly for their pungency and colour. Red chilli peppers are commonly consumed whole, powdered, flaked, or pasted. Naga jolokia and birds eye chilies are among the world's hottest, and bydagi chillies are recognised for their vibrant red colour.
Origin & Distribution
Chilies are a popular and widely used spice all throughout the world, and they are thought to have originated in tropical America (Peru). In Asia, major chilli growing countries include India, China, Pakistan, Indonesia, Korea, Turkey, and Sri Lanka; in Africa, Nigeria, Ghana, Tunisia, and Egypt; in North and Central America, Mexico and the United States; in Europe, Yugoslavia, Spain, Romania, Bulgaria, Italy, and Hungary; and in South America, Argentina, Peru, and Brazil.
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’
Specifications
At Pureglaze, we offer a range of red chilli varieties, from mild to extra hot, so you can find the perfect level of heat for your needs. Popular varieties of red chilli are S-4 Sannam Red Chilli, S-17 Teja Red Chilli, Guntur Sannam Red Chilli, Byadgi Fully wrinkled Red Chilli and 341 Long Red Chilli.
| Characterstics | Value |
| Style | Sun Dried |
| Flavor | Very Spicy, Spicy, Medium Spicy & less spicy |
| Color | Red |
| Length | 8-11 cm |
| Breadth | 1 – 1.5 cm |
| Best | A, C, Best |
| Hotness | 25,000-35,000 SHU |
| Moisture | 10% Max |
| Foreign Matter | 2% Max |
| Loose Seeds | 3% Max |
| Broken Chilli | 5% Max |