Red Chilli
Red ChilliChilli 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’.
Different Varieties
BIRDS EYE CHILLI(DHANI)
- Grown in Mizoram & some areas of Manipur
- Blood red in colour,highly pungent
- Harvesting season-October to December
- Available in Calcutta market
- ASTA colour value-41.7
- Capsaicine-0.589%
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
JWALA
- Grown in Kheda, Mehsana & in South Gujarat
- Highly pungent, light red in colour,short and the seeds are compact
- Harvesting season-September to December
- Available in Unjha market
- Capsaicine-0.4%
KANTHARI-WHITE
- 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 the markets throughout the year
- ASTA colour value- 2.96
- Capsaicine-0.504%
KASHMIR CHILLI
- Grown in temperate regions such as Himachal Pradesh,Jammu & Kashmir and also in sub-tropical regions of North India during winter season
- Long,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.
ORIGIN AND DISTRIBUTION
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 the world except in colder parts.
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’
INDIAN NAME OF SPICES
Hindi : Lal mirch Bengali : Lanka, Lankamorich Gujarati : Marcha Kannada : Mensina kai Malayalam : Mulaku Marathi : Mirchi Oriya : Lanka Punjabi : Lalmirch Tamil : Milagay Telugu : Mirapa kaya Urdu : Lalmirch
FOREIGN NAME OF SPICES
Spanish : Pimenton French : Puvre de Guinee German : Paprika Arabic : Filfil Ahmar Dutch : Spaanse Peper Italian : Peperone Portuguese : Pimento Russian : Struchkovy pyeret Japanese : Togarashi Chinese : Hesiung Yali chiao British : Chillies(Hot) Pepper(Sweet)
Turmeric Finger
Turmeric FingerTurmeric Gradually Increases Antioxidants in Your Body, Turmeric Can Help Control Diabetes, Turmeric Might Prevent Cancer, Turmeric Helps Lower Cholesterol ,Turmeric Can Help Prevent and Treat Alzheimer’s disease ,Turmeric Can Treat Skin Conditions Turmeric Can Benefit People with Depression ,Turmeric Can Treat Gastrointestinal Conditions ,Turmeric Can Help Relieve Arthritis ,Turmeric Can Help Control Weight
Turmeric (“Queen Of Spices”) Plant Of The Ginger Family. Turmeric Is Widely Grown Both As A Kitchen Spice And For Its Medicinal Uses. Turmeric Has Been Used In East India And The Middle East For Thousands Of Years, And Is Now One Of The Most Used Spices In The World. It Is Domesticated Plant Rather Than Wild, India Remains One Of The Most Prominent Producers Of Turmeric.
In Ayurvedic Practices, Turmeric Has Been Used To Treat A Variety Of Internal Disorders, Such As Indigestion, Throat Infections, Common Colds Or Liver Ailments, As Well As Topically To Cleanse Wounds Or Treat Skin Sores.It Is Excellent Source Of Fiber, Vitamin B6, Potassium, And Healthy Amounts Of Vitamin C And Magnesium.
Turmeric Is The Dried Root Of Curcuma Longa. It Has A Tough Brown Skin And Bright Orange Flesh. It Is A Major Ingredient In Curry Powder..
Indian Turmeric Is Considered To Be The Best In The World Market Because Of Its High Curcumin Content. India Accounts For About 80 Per Cent Of World Turmeric Production And 60 Per Cent Of World Exports.
Health Benefits:
- It Helps To Eases Arthritis Symptoms.
- It Helps To Heart Stay Healthy.
- It Is A Natural Fat Burner.
- It Helps To Lower Cholesterol.
- It Protects Against Free Radical Damage.
- It Works As An Antiseptic.
- It Helps To Boosts The Immune System.
- It Is a Powerful Antioxidant.
- It Is Used In Treating Arthritis Due To Its Anti-Inflammatory Property.
- It Is Antiseptic Property.
- It Is Used To Relieve Digestive Problems Like Ulcers, Dysentery.
- It Is Good For Skin And Brings About A Glow After Consistent Usage.
- Fresh Or Dry Turmeric Is Used For Saline Gargles To Relieve And Prevent Sores.
Turmeric Powder
Turmeric Powder| Product: | Turmeric, Haldi |
|---|---|
| Botanical Name: | Curcumin Longa |
| Form Available:: | Powder |
| Origin: | India |
| Usage: | Conventional |
| Harvest Season: | Feb. / Mar. |
| Origin: | India |
| Harvest Season: | Feb. / Mar. |
| Availability : | Whole Year |
| Curcumin Available: | From 1.5% To 5.00% |
| Packaging Available: | 10 Kg, 15 Kg, 25 Kg, 50 LBS |
| Packaging Material Available: | PP / Paper / Box |
| GMO Status: | Not Genetically Modified |
| Labelling: | As Per Buyer’s Requirement. |
| Shelf Life: | 1 Year From Production Date |
| Storage Condition: | Cool and Dry (20 C) |
| Specification: | Detail Specification Will Be Provided Upon Request. |
| Microbiological Parameters: | As Per Requirement & Importing Country Norms. |
