DESCRIPTION
Indian Chilli Varieties
Chilli 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%
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)