Red Chillies

BOTANICAL NAME: CAPSICUM ANNUUM L.(OR) C CAPSICUM FRUTESCENS
FAMILY NAME: SOLANACEAE

Chilly is the largest spice item exported from India in terms of volume. The important States growing chilly are Andhra Pradesh, Orissa, Maharashtra, West Bengal, Karnataka, Rajasthan and Tamilnadu. Andhra Pradesh alone commands 46% of the chilly production in India. Chilly has two important commercial qualities namely colour and pungency. Some varieties of chilly are famous for their red colour because of the pigment capsanthin, others are known for biting pungency attributed to capsaicin.
Dried Red chillies that are used in almost every savory dish in India. Their pungent flavor enhances
the taste of food and makes it more tempting. It is also used for making pickles and sauces of various
kinds. Red Chilli is known for its healing and digestive properties and can be used in various forms
like powder or cracked, and can also be crushed to form flakes and used as a dressing. Red chilly is
hot, sharp and stimulating it has a pungent smell that irritates sometimes. It is widely used in
preparation of snacks and sometimes used for garnishing. The red chilies that we provide are mature
pods and have larger seeds, more spicy and sharp due to expert cultivation methods.
MAJOR VARIETIES OF CHILLY IN INDIA:

GUNTUR SANNAM CHILLIES:
Guntur Sannam Chillies are cultivated in Guntur , Warangal , Khamman district of Andra Pradesh. The Guntur chillies are long with thick red skin with very high pungency. The best times to harvest these chillies are from December to May.
MUNDU CHILLIES:
Mundu chillies are found in Tamil Nadu and Anantpur in Andhra Pradesh. They are roundish fruit with moderately pungent with yellowish red color. Mundu is popularly called as ‘Gundu Molzuka’ meaning ‘fat chilly’ in Tamil Nadu.