Bundi, Rajasthan, India
Our offered Product range includes Black Pepper, Dry Red Chilly, Bell Pepper, Chili and Chilli.
Introduction Known as the ‘king of spices’, black pepper has remained the most precious and valuable form of spices in the world. It is the 3rd most added ingredient in food among the wide range of spices. India is one of the largest producers of black pepper, after China and Vietnam. Black pepper has played a pivotal role in India’s international trade and it is said that the Europeans came to India primarily for this very spice. A wide variety of black pepper is traded at an international level, with India as one of the top five exporters of black pepper, along with Vietnam, Indonesia, Brazil and Malaysia. What is Black Pepper? Black pepper is defined as a small and unripe fruit of Piper Nigrum, a weak climbing plant, which is dried to be used in the form of spice and seasoning. One of the earliest and the most widely used spices, it smells extremely pungent. In India, its production is largely concentrated in South India and other tropical regions. It is derived from the vine of Piper Nigrum. To get black pepper, the berries from the plant are picked when they are still not fully ripe, fermented and then dried in the sun till the time they dehydrate and turn brownish-black in colour. Etymology of Black Pepper The term ‘pepper’ was derived from the Sanskrit word ‘pippali’. From this Sanskrit term came the Greek word ‘peperi’ and the Latin term ‘piper’. These two terms primarily referred to black pepper instead of long pepper. In Hindi, it is known by the name of ‘kali mirch’. Constituents of Black Pepper Black Pepper has a sharp and penetrating aroma and it tastes extremely pungent and spicy. The pungent taste is primarily due to the presence of two alkaloids in the pepper, namely pipperine and piperidine. It is also slightly tangy in taste due to certain specific plant resins that can be found in the seeds of the plant. The presence of monoterpenes like sabinene, beta-pinene, limonene, terpinene, alpha-pinene, myrcene, delta-3-carene and monoterpene derivatives are largely responsible for the pungent and hot aroma that comes from the black pepper. It also contains 3% essential oil, with about 20% of this essential oil being made up of volatile oil like beta-caryophyllene, humulene, beta-bisabolone and caryophyllene ketone. Apart from these basic ingredients, black pepper also contains about 8% to 14% moisture, 1.55% to 2.60% nitrogen and 28% to 49% starch which is obtained by acid hydrolysis. History of Black Pepper Black pepper is one of the first form of spices to have been cultivated since pre-historic times. It has been addressed as a master spice because it has the ability of being stored for years without losing its flavor or aroma. The importance of black pepper can be judged from the fact that in the ancient times, it was used as a form of currency to pay taxes, dowry, rent, etc. In ancient times, black pepper was found in the nostrils of the Ramesses II, the third Egyptian pharaoh of the nineteenth dynasty. The black pepper was placed there to mummify his corpse as part of the Egyptian ritual. In the Middle Ages, it was used as a means to conceal the foul smell of meat. Black pepper is known to be a native to India and has been used since 2000 BCE. Its production was primarily concentrated in the Malabar coast of Kerala in India. After the Middle Ages, black pepper traveled from this Malabar Coast to Europe, North Africa and Middle East. Malaysia and Indonesia have been growing black pepper for the last 2000 years. The importance of black pepper was one of the many important reasons that attracted the Europeans to come to India.
Dry Red Chilly or Lal Sukhi Mirch is one of the many spices used in Indian cooking. It is the fruit of the plants from the genus capsicum, which are members of the nightshade family ‘Solanaceae’. They are commercially cultivated in many part of the world as they yield better returns as compared to other varieties. The heat in all chiles, whether hot or mild, is due to the flavourless, odourless, colourless chemical known as ‘capsaicin’ which is present in chilli seeds and membranes.Dry red chilly is generally used as a tempering agent and is fried with other spices, then added to the dish as a final touch. In India, lentils, vegetables and many other regional cuisines are flavoured with this spice-flavoured-oil (known as tadka or chhaunk), comprising of red chilly, cumin, and other spices. Dried chillies can be stored for a longer duration-however, the tasty part of it gets lost and only the fiery part of the chili peppers remain in dried form. Chili peppers and their various cultivars originate in the Americas; they are now grown around the world because they are widely used as spices or vegetables in cuisine, and as medicine. The Red Chili pepper (lal mirch) seems to have arrived during 16th century in India. Fresh V/s. Dried Chillies Fresh and dried chillies differ immensely in their pungency count, heat intensity and taste. The flavour of a fresh chile is quite different to dried, similar to the taste difference between a fresh tomato and a sun-dried one. Upon drying, usually in the sun, caramelization of sugars and other chemical changes create more complex flavours. While fresh chillies have a distinct heat and sweetness, dried chillies carry a full-bodied, fruity, raisin sweetness with varying degrees of and smokiness. Uses of Dry Red Chilly The following are the main uses of the dry red chilly: Preparing Chilly Powder: This highly pungent chilly powder is used by grinding the dry red chilly. Sometimes, other spices like black pepper, cinnamon, cloves, coriander, mace, nutmeg, etc. are also used in preparing chilly powder. This powder is one of the common ingredients in majority of cuisines. The pungency in the chilly powder depends on the variety of the chilli used in preparing the powder As a Spice: Dry red chilly is also used as a spice in preparing many cuisines. It is one of the major ingredients of tarka ( also called chhaunk, chounk, bagar, phoron; and often translated as tempering), a garnishing and cooking technique used in the cuisines of India, Bangladesh, and Pakistan Decoration: Besides being used as a spice, Chilly is also used for decoration purposes. In many European Countries, Chilly Plants are widely cultivated for their beauty. The dark green leaves, white blossoms and red fruits are capable of enhancing the ambiance of the garden. Attributed Medicinal Properties Since chillies are an excellent source of vitamin, A, B, C and E with minerals like molybdenum, manganese, folate, potassium, thiamin, and copper, they possess many healing properties. It helps in destroying harmful toxins and stimulating gastric juices that help in digesting food.
An Introduction Bell pepper is a large, crisp, bell-shaped fruit of the pepper family. This cultivar of the species capsicum annuum is consumed in raw as well as in cooked form. Available in different bright colours ncluding red, yellow, green and orange, this sweet fleshed members of the pepper family is also cultivated as an ornamental plant in many parts of the globe. A native to Northern-South America, Central America and Mexico, bell peppers are sometimes grouped with less pungent pepper varieties as “sweet peppers”. In 1493 traders carried pepper seeds to Spain and later they were introduced in other European and Asian countries. Even today, the list of major bell pepper producers is topped by Mexico. As a Vegetable When used as a vegetable, bell pepper adds a delicacy to every dish. It is one of the most popular salad ingredients of the world. This edible fruit of capsicum annuum also tastes well when cooked with other vegetables. It is an inseparable part of traditional Mexican recipes. In many countries, this cultivar of pepper is used to add spicy and distinctive flavour to the dish. In India, they are cooked with potatoes and other vegetables. It not only mixes well with vegetables only but also with meat dishes. Bell pepper chicken, mutton and are quite popular at all corners of the globe. Bell Pepper in Different Languages In majority of nations, this bell-shaped edible fruit is known by the names of “bell pepper” or “capsicum” or “pepper”, irrespective of its colour. In Great Britain, it is termed as “pepper”; whereas in other Commonwealth of Nations countries, including India, Australia, Malaysia and New Zealand, it is known as “capsicum”. The name for this fruit in French is “poivron”; whereas in the United States and Canada, the fruit is often referred to simply as a “pepper” or referred to by color (e.g. “red pepper”, “green pepper”), although the more specific term “bell pepper” is understood in most regions. Varieties There are several cultivars of the bell peppers which are widely cultivated all across the globe. They are available in variety of colours, ranging from red, yellow, orange and green to the white and purple, depending on when they are harvested and the specific cultivar. Green peppers are unripe bell peppers, while the others are all ripe, with the color variation based on cultivar selection. Since green peppers are unripe, they are are less sweet and slightly more bitter than other cultivars. Nutritional Value Besides being a a rich source of the Vitamin C, bell pepper also contains small quantity of Vitamin K which is important in bone health. It contains lower concentrations of saturated fat and cholesterol. Bel peppers are also an excellent source of vitamin A and C, two very powerful antioxidants that may help to reduce risk of cardiovascular diseases and several cancers.
An Introduction There is hardly any dish of the world which is cooked without chili, the small green coloured vegetable which is also called as chili or chilli pepper. This little, but effective green vegetable is undoubtedly the heart and soul of many renowned recipes. Whether it is chili chicken or mutton curry; mix vegetable or salad, this finger sized pepper add a kick to every cuisine. Chutney; also chutney or a sauce or relish; prepared by mixing green chili peppers with with spices and other seasoning is quite common among the Indians. Known for its hot and pungent flavour, it is used as a vegetable as well as a spice. The harvested portion of the plant is termed as the fruit, and botany considers the plant a berry shrub. They are edible fruits of the genus capsicum, the member of Solanaceae the plants of the nightshade family. Chili may have its roots in Spanish cuisine. It has been a part of the human diet in the Americas since at least 7500 BC, and perhaps earlier. Historical findings suggest that chili peppers have been domesticated in various parts of South and North America. Christopher Columbus, renowned explorer, colonizer and navigator, was one of the first Europeans to encounter them. He tasted a chili like fruit and called them “peppers” because of their similarity in taste (though not in appearance) with the Old World peppers of the Piper genus. There are hundreds of cultivars of a chili pepper, but few are grown commercially. The most common species of chili peppers are: Capsicum annuum, which includes many common varieties such as bell peppers, paprika, cayenne, jalapeños, and the chiltepin Capsicum frutescens, which includes the tabasco peppers Capsicum chinense, which includes the hottest peppers such as the naga, habanero and Scotch bonnet Capsicum pubescens, which includes the South American rocoto peppers Capsicum baccatum, which includes the South American aji peppers, etc. Etymology The word chili or chilli, originates from nahuatl chīlli via the Spanish word chile. The mild larger types are called bell pepper in the United States, Canada (and sometimes the United Kingdom), sweet pepper in Britain and Ireland, capsicum in Pakistan India and Australasia, and paprika in many European countries.ans smaller, hot types of capsicum in most parts of the world. Chili Plant Chili plants are both annuals and biennials. They are grown as houseplants and perennials as well as ornamental plants. The plant requires irrigation at regular intervals. These plants are incredibly easy to look after. Chili plants are easy to grow and as long as they receive plenty of moisture and nutrients, are not subjected to cold and receive plenty of sunshine. These plants are available in various varieties and colours, right from small round cherry peppers to long, pencil-shaped cayenne varieties. Uses Following are the major application areas of chili pepper: Culinary Uses: Due to its fiery hot flavour, it is often eaten as raw. Salads are almost incomplete without this green and small sized vegetable. One of the most common uses of the chili is in preparing hot sauce. Chili peppers are also often used around the world to make a wide variety of sauces, known as hot sauce, chili sauce, or pepper sauce. It is often sold worldwide as a spice in dried and powdered form. In the Southwest United States, dried ground chili peppers, cumin, garlic and oregano is often known as chili powder. In India, chili is an inseparable element of every cuisine. Decoration: In many parts of the world, chili plants are grown as an ornamental plant. Some varieties and cultivars have developed only for this purpose. Examples of these include Thai Ornamental, Black Pearl, Marble, Numex Twilight, and the Medusa pepper, a green plant which produces fruit starting purple, then ripening to yellow, orange, and red.
A Brief Introduction Chilli powder, a powdered spice mix comprise of chilli peppers, either red peppers or cayenne peppers, has become the basic ingredient in majority of cuisine. It can be a mix of either pure powdered chillis, or it may contain other additives, like cumin, oregano, garlic powder and salt. Other spices like black pepper, cinnamon, cloves, coriander, mace, nutmeg, etc. are also used in preparing chilli powder. As a result of different ingredients, the spiciness of any given chilli powder is incredibly variable. As a rule, the purer the chilli powder is, the more spicy it is. Many people prefer home made chilli powder, but many versions are also available commercially. Varieties of Chilli Powder There are two famous varieties of the chilli powder used in worldwide cuisine, viz. The Mexican Chilli Powder and Indian Chilli Powder. The chilli powder used in India is completely different from the Mexican version of chilli powders. *Mexican Chilli Powder They are mixtures of spices such as dried grounded chilli, cumin, garlic, and oregano. This spice is used included in Mexican cuisine. Indian Chilli Powder Indian chilli powder is made by drying and grounding the red chilli to give highly pungent red powder. The pungency in the chilli powder depends on the variety of the chilli used in preparing the powder. The low oil content helps in retaining its red color which will not fade away with time. Brief History Though, there is some disagreement about the origin of manufactured chilli powder, but its first usage can be traced, at its earliest, to Indian cuisine, where it was widely used in curry dishes. Today chilli powder is immensely popular in American cuisine, where they are the primary flavor ingredient in chilli con carne. Two men, William Gebhardt and D.C. Pendry were generally credited with marketing the first commercial chilli powder blends. Gebhardt, a German immigrant to Texas served chilli in his cafe which was his own blend of chilli powder. In 1894, he started selling this blend under the brand name Gebhardt’s Eagle Brand Chilli Powder. Whereas, D.C. Pendry, an owner of a Mexican grocery supply company, began manufacturing and marketing his unique blend of chilli powder in about 1890. Uses of Chilli Powder Chilli Powder, the tasty blend of spices, is one of the easiest ways to bring a dish to life. This powder is used extensively as an additive in curries and other dishes. It is also used as a rub for steak, fish and chicken before broiling, baking, or grilling. A yummy spicy hamburger is also prepared by including a tablespoon of the powder in the raw meat and kneading it into the meat before forming the hamburger patties. Either purchase ready-made or to prepare at home, chilli powder can add a lot of taste to many mouth watering dishes. Medicinal Properties of Chilli Powder Besides adding an extra kick to the food, these species of capsicum annuum are also used in ayurvedic medicines to fight many diseases. Chillies are an excellent source of vitamin, A, B, C and E with minerals like molybdenum, manganese, folate, potassium, thiamin, and copper. They contain seven times more Vitamin C than orange. They are helpful in clearing nasal congestion, relieves throat infection, and acts as painkiller in muscle spasms. Besides this, chilli powder also helps in destroying harmful toxins and stimulating gastric juices that help in digesting food.