BEST QUALITY CHILLIS
Chillies in Categories of Bhoomi Spices
Today, it is unimaginable to think of India cuisine without the hot spice, chili. India has become world’s largest producer and exporter of chili, exporting to USA, Canada, UK, Saudi Arabia, Singapore, Malaysia, Germany and many countries across the world. It contributes 25% of world’s total production of chili. Some of the hottest chilies are grown in India. Indian chilies have been dominating in the international chili market. Majority of chili grown in India is cultivated in states such as Andhra Pradesh, Karnataka, Telangana, Madhya Pradesh, Maharashtra, Gujarat, Tamil Nadu, Assam and Orissa.
The scientific name of red chilli is Capsicum annuum and it belongs to the family Solanaceae. Red chillies are a great source of vitamins, flavonoids, phenolics, carotenoids, and alkaloids, which play a vital role in human health
Indam5
Indam 5 Chilli are F1 Hybrid chilli variety of Indo-American type, Its also known as Endo 5 chilli and Indam 5 chilli, Usually 9 – 10 cms long with medium pungency. since It has a pungent irritating character, it is not suitable for consumption. Specifically used for seeds only purpose.
Specifications
GENERAL CHARACTER
Medium red color & Medium sized
ASTA COLOUR VALUE
60 – 70
PUNGENCY
40,000 – 45,000 SHU
CAPSAICIN
0.206%
Guntur Sannam Chilli / S4 / S334 / Super 10
Guntur Sannam Chilli or Capsicum annuum var longhum is also known as S4 Sannam chilly & it is widely produced in the state of Andhra Pradesh & Telangana of India. S4 Type of chilli is mostly popular among the international market and it is named for its High Quality, mainly used for Pungency, Extraction & derivation of capsaicin. It has thick skin, Red, Hot & pungent.
Specifications
GENERAL CHARACTER
Thick skin, Red & Hot
ASTA COLOUR VALUE
50 – 70
PUNGENCY
35,000 – 45,000 SHU
CAPSAICIN
0.226%
Kashmiri Chilli
India is the largest producer, exporter and consumer of Kashmiri chilli and Its most popular chilli variety in the world. Its Known more for its colour than its spice and its also known as daggi chilli. The kashmiri chillies are long, flushy, Red in color and lesser pungent also lends a very bright red color and enhance aroma to the food.
Specification:
- General Character – Long, fleshy, deep red in color & Less pungency
- ASTA color value – 54.10
- Pungency –1,500 – 2,000 SHU
- Capsaicin – 0.325
Devanur Dry Chilli
Devanur deluxe dry red chili is one of the famous and demanding red chili from India.
Its large, semi wrinkle with dark red color chili.
Physical Status:
- Long and fully wrinkle 10-13 cm without stem.
- Dark red color.
Pungency level = 25000 to 35000 SHU
ASTA color = 90 to 180
Capsaicin = Negligible
Use:
- Cooking
- Make Red Chili Powder
Harvesting Season:
- December to May
Packaging:
- 5kg, 10 kg, 15 kg, 25 kg as per customer requirements
Byadgi Chili
Byagdi Chili is long, fully wrinkle and Highest level of dark red color chili, which is famous in all around world in food industry.
Physical Status:
- Long and fully wrinkle 10-13 cm without stem.
- Dark red color.
Pungency level = 12000 SHU
ASTA color = 160
Capsaicin = Negligible
Process = Sun-dried
Cultivation:
- Byagdi (Karnataka)
Use:
This Byadgi Chili market is very famous in India due to availability of Chili with low pungency (SHU) and high color values.
Cuisine: Byadgi chili is an important ingredient in less spicy preparations. The aroma & pungency of Byadgi Chili is very much Suitable for Indian, Chinese, American, European, Thai, Italian & Japanese Cuisines. It is also used in meat preparations because of the bright red color that it imparts to the meat. The curry made in Byadgi Chili not only looks rich but also tastes rich.
Harvesting Season:
- January – April
Packaging:
- 5kg, 10 kg, 15 kg, 25 kg as per customer requirements
Wonder Hot Chilli
Physical Appearance:
- Wrinkle free
- 14 to 16 cm in length
- Larger in shape, Thick skin
- They are Semi erect, Strong plant type
- General Character – Bright Red, Long sized & Mild pungency
ASTA color value – 70 – 100
Pungency –5,000 – 8,000 SHU
Capsaicin – 0.226
Use:
Mostly used for its color and pungency. Larger in shape, Thick skin and are popular for its exotic flavor.
This chili is one of the hottest varieties of chili among other chilli grown in the region. These wonder hot chilies are mainly cultivated from Andhra Pradesh of India.
Harvesting Season:
- January – April
Packaging:
- PP bag
- 5kg, 10 kg, 15 kg, 25 kg as per customer requirements
Tomato Red Chili (Warangal Chappatta)
Physical Appearance:
- Short
- Deep red color
- Slightly less pungent and mild flavor
- Tomato Chapata Warangal Chili is very high colour and low heat(It’s Scoville Scale is Zero)this is widely used for colour extraction
Specification:
- ASTA color value – 120
- Pungency –8,000 SHU
Use:
Tomato Chapata Warangal Chili is very high color and low heat (It’s Scoville Scale is Zero) this is widely used for color extraction. This color is highly popular among food and beverage processors for its use as a colorant, since this being a ‘natural plant color’.
S-17 Teja
Teja chili are one of most wanted chili among other types of Chilies and has bulk demand in international as well as domestic market. S 17 Teja Chilies have sharp peppery avor and very hot. S 17 Teja Chilies are considered one of the hottest Chilies in India. Those who really want the hottest Chili prefer S 17 Teja Chillies.Teja is also having another name called as S17.It has the highest hotness while comparing with other Red pepper in India. It has the place of production next to 334 chili in India.
Pungency level = 65000 – 85000 SHU
ASTA color = 50 -70
Capsaicin = 589%
Physical Status:
- Size = Small in size
- Bright red in color
- Thin skin and fairly hot
Process = Sun-dried
Use:
Cooking and commercial use for food manufacturing. Due to high pungency, aroma & color S 17 Teja Chilli is very much suitable for Indian, Chinese, American, European, Thai, and Italian & Japanese Cuisines. The curry made in S 17 Teja Chilli not only looks rich but also gives mouth watering peppery Flavor. It is also used for the extraction and derivation of capsaicin.
Cultivation:
- Guntur
Harvesting Season:
- December to May
Packaging:
- PP bag
- 5kg, 10 kg, 15 kg, 25 kg as per customer requirements
