Red Chilli Sauce

Indian chillies are known for their pungency and colour particularly grown in southern part of India. The fruit is actually called chilli and is used as a spice in a variety of cuisines all over the world in different forms as green chillies, dried red chilies as a whole or in powdered form.

Chilli is one of the most important and the largest produced spice in India. And India its pale of pride in chilli production as well as exports. Chilli is also referred as hot pepper, red pepper, cayenne pepper, capsicum, etc. Most of the cultivated varieties in India belong to the species Capsicum annum.

The fruit/chilli contains capsaicin, which gives a strong burning tangy sensation when eaten and the red colour is because of the presence of pigment capsanthin. Chillies are valued based on their high pungency and colour.

Red chilli peppers are rich in carotenoids and capsaicinoids. The carotenoids are extracted to be used as a food coloring agent and the capsaicinoids are extracted for use in pharmaceuticals mainly because of their anti inflamatory properties.

With having certain medicinal properties, it also possess some vitamins like A,C,E and P. The chillies also have some homeopathic properties. The chillies are carefully chosen to enhance the delicacy of the dishes and can retain aroma for longer period of time.

Here are the specification of Indian chilly varieties. And  Sannam S4 and Teja 17 are the varieties which are highly demanded in international markets.