Organic Dried Red Chilli, Form : Flakes For Cooking, Fast Food, Sauce

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 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.

Different Varieties

BYADAGI(KADDI)

Grown in Dharwar Karnataka

Red in colour with less pungency or without pungency

Harvesting season : January to May

Annual Production : 21,000 tonnes

Available in Hubli-Dharwad markets

ASTA colour value : 159.9

Capsaicine : Negligible

ELLACHIPUR SANNAM-S4 TYPE

Grown in Amaravathi District of Maharashtra

Reddish in colour and very hot

Annual Production : 1800 tonnes

Harvesting season : September to December

Available in Bombay,Delhi,Ahemedabad and Nagpur

ASTA colour value : 70.40

Capsaicine : 0.2%

GUNTUR SANNAM-S4 TYPE

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-S7

Grown in Hindpur in Andhra Pradesh

Red in colour,hot and highly pungent

Harvesting season : December to March

Available in Hindpur

Capsaicine : 0.24

ASTA colour value : 33.00

KASHMIR CHILLI

Grown in temperate regions such as Himachal Pradesh,Jammu & Kashmir and also in sub-tropical regions of North India during winter seasonLong,fleshy,deep red in colour

Harvesting season : November to February

Available in major markets of North India

ASTA colour value : 54.10

Capsaicine : 0.325%

MADHYA PRADESH G.T.SANNAM

Grown in Indore, Malkapur Chikli and Elachpur areas of Madhya Pradesh

Red in colour and pungent

Harvesting season : January to March

Annual Production : 7500 tonnes

Available in major markets of Madhya Pradesh.