DRY RED CHILIES
/ सूखी लाल मिर्च / 干紅辣椒 / الفلفل الأحمر الجاف / 마른 붉은 고추 / වියළි රතු මි රිස්තමලි / වියළි රතු මිරිස්තමලි / වියළි රතු මිරිස්තමලි / වියළි රතු මිරිස්තමලි
Nuragri-Expo - Natural as Now and Future
Chili is the dried ripe fruit of the genus Capsicum. Capsicum annuum is an annual sub –shrub, has 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 of Chili
Birds Eye Chili(Dhani)
Grown in North East and is tiny but packs a punch in terms of spice. It is used not only in cooking but also used in chutneys and pickles. When eating a pickle made of these chillies, it is best to literally take half a teaspoon on your plate to begin with and to savour it by eating tiny portions of this quantity.
Byadagi(kaddi)
This chilli is grown in Karnataka. It is long and has a thin skin, and when it's dried has a crinkly appearance. It is known for its colour and pungency and is consumed across India. The ByadagiChilli is similar to Paprika.
Guntur Sannam-S4 TYPE
Grown in Amaravathi District of Maharashtra. Reddish in colour and very hot. Annual Production - 21,000 tonnes. Available in Bombay,Delhi,Ahemedabad and Nagpur. ASTA colour value - 70.40. Capsaicine - 0.2%
Ellachipur Sannam-S4
Grown in Dharwar Karnataka. Red in colour with less pungency or without pungency. Harvesting season - January to May. Annual Production - 1800 tonnes. Available in Hubli-Dharwad markets. ASTA colour value - 159.9. Capsaicine - Negligible
Hindpur-S7
Grown in Hindpur in Andhra Pradesh. Red in colour,hot and highly pungent. Harvesting season - December to March. Annual Production - 2,80,000 tonnes. Available in Bombay,Delhi,Ahemedabad and Nagpur. ASTA colour value - 33.00. Capsaicine - 0.24%
Jwala
Grown primarily in Gujarat, this chilli is grown all over the country and is used widely in India for cooking. Though its green initially, once it matures it turns red in colour. They can even be grown at home. It is one of the country's most important crops.
Kanthari
Andhra cuisine is famous for its extremely spicy dishes and the chilli responsible for this is the Guntur Sannam – S4. The Sannamchilli has many varieties that are grown not only in Andhra but also in states such as Madhya Pradesh. Known for its heat, unless one is used to such a high level of spiciness, you will find many people in tears when eating delicious Andhra dishes. As the name suggests, it's grown extensively in this region. This chilli has become so popular; it is exported to All over the world. It accounts for roughly 30% of India's chilli exports.
Guntur,Warangal,Khammam
Grown in Guntur,Warangal,Khammam Districts of Andhra Pradesh. 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
Grown in Hindpur in Andhra Pradesh. Red in colour,hot and highly pungent. Harvesting season - December to March. Available in Hindpur. Capsaicine - 0.24%
Kanthari
These chillies are grown in Kerala and become white when mature. These chillies are hot and lend a good flavor to dishes. Kantharichillies are a unique variety of Bird's Eye Chilli. It is a perennial crop. 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 markets throughout the year. ASTA colour value - 2.96. Capsaicine - 0.504%
General Specification
We pack the dry red chilies in air tight containers so that they do not lose their aroma as well as natural taste. Our specially cultivated dry red chilies are fresh and have a remarkable citrus like taste.
Selection and storage
Good-quality dry red chilies should release pleasant, slightly peppery flavor when squeezed between index and thumb fingers. In the store, buy whole seeds instead of coriander powder since oftentimes it may contain an adulterated spicy mix.
At home, store Seeds in cool, dry, dark place, in airtight containers. This way, they keep well for many months and can be milled using a hand mill whenever required. Ground or powdered coriander should be stored in airtight containers and placed in the refrigerator. Use this spice powder as early as possible since it loses its flavor rather quickly due to evaporation of essential oils.
Common Packing For Container Shipment
| Products | Packing | Container |
|---|---|---|
| Dry Red Chilies | 25kg PP Bags | 240 Bags in 20'FCL / 480 Bags in 40'FCL |
Origin of Red Chili with production
India is the largest producer of red chilies with a production share of more than 70% of the total world output. Other major producers are Bulgaria, Romania, Russia, Iran, Morocco, Canada and Australia.
India is the largest producer and consumer of red chili. Red chili production has increased significantly in the past decade and currently hovering around 5 lakh tonnes. The rise in output was primarily on account of rise in yields.
Specification
| Properties | Values & Limits |
|---|---|
| Type | Machine cleaned / Sortexed/Extra Bold |
| Purity | 99% / 98% / 99.50% |
| Total Ash | Max. 9.50% |
| Acid Insoluble Ash | Max. 1.75% |
| Flavour | Aromatic with pungent flavor |
| Moisture | Max. 12% |
| Volatile oil | Min 0.5 ml/100 gms |
| Salmonella | Absent/25 gms |
Nutrition Facts
Serving Size: 2gm
Amounts per servings
*Percent Daily Values are based on a 2,000 Calorie diet.
Facts on Dry Red Chilies
- Chili pepper contains an impressive list of plant derived chemical compounds that are known to have disease preventing and health promoting properties.
- Chilies contain health benefiting an alkaloid compound, capsaicin, which gives them strong spicy, pungent character. Early laboratory studies on experimental mammals suggest that capsaicin has anti-bacterial, anti-carcinogenic, analgesic and anti-diabetic properties. It also found to reduce LDL cholesterol levels in obese.
- Fresh chili peppers, red and green, are a rich source of vitamin-C. 100 g fresh chilies provide about 143.7 µg or about 240% of RDA. Vitamin-C is a potent water-soluble antioxidant. It is essential for the collagen synthesis inside the human body. Collagen is one of the main structural protein required for maintaining the integrity of blood vessels, skin, organs, and bones. Regular consumption of foods rich in vitamin-C helps protect from scurvy, develop resistance against infectious agents (boosts immunity), and scavenge harmful, pro-inflammatory free radicals from the body.
- They are also good in other antioxidants such as vitamin-A, and flavonoids like ß-carotene, α -carotene, lutein, zeaxanthin, and cryptoxanthin. These antioxidant substances in capsicum help protect the body from injurious effects of free radicals generated during stress, diseases conditions.
- Chilies carry a good amount of minerals like potassium, manganese, iron, and magnesium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. The human body use manganese as a co-factor for the antioxidant enzyme, superoxide dismutase.
- Chilies are also good in B-complex group of vitamins such as niacin, pyridoxine (vitamin B-6), riboflavin and thiamin (vitamin B-1). These vitamins are essential in the sense that human body requires them from external sources to replenish.