Chilli

Chilli (Capsicum annum)

Chilli is considered as the most important contribution from America to the world of spices. However, to-day, India is the foremost producer and exporter of chilli. Chilli is the dried fruit of an annual subherb. It is also called as capsicum, paprika, sweet pepper, red pepper, pimento, cayenne pepper etc depending upon the manner in which it is prepared and used. Chilli comes in a wide range of shapes, sizes, colour and degrees of pungency. Chilli is propagated by seeds.

Flavour characteristics

Some varieties of chilli are highly pungent, medium pungent, others flavoursome but not pungent.

Usage Profile

Chilli forms an indispensable culinary spice in several parts of the world.

It is also used in beverages and in the preparation of medicines.

Geographical conditions:

Chilli is grown in several parts of the world as a round the year crop

Producing region:

In India the major producer of chilli is Andhra Pradesh followed by Karnataka, Orissa, Maharashtra, Rajasthan, Tamilnadu , West Bengal & Gujarath.

Grades

The highly pungent "Sannam" & the mildly pungent 'mundu' chilies are internationally popular varieties. These come as powders, oils & oleoresins. India also of-

fers 'gospurea chilli with or without stalks & with clipped stalks and fresh and dried capsicum. Byadgi and Warrangal varieties are paprika alike chillies with less pungency and high colour. The Byadgi chilli is grown in Dharwad district of Karnataka and Warangal chilli in Warrangal district of Andhra Pradesh.

Export

Indian chilli is mainly exported to USA, Srilanka, Bangladesh, the Middle East and the Far East.

Harvesting season : January to August

Marketing season : October to June