Sasidhar Exports And Imports

Tadipatri, Anantapur, Andhra Pradesh

BOTANICAL NAME: PIPER NIGRUM L.FAMILY NAME: PIPERACEAEKnown as the king of spices, black pepper has remained the most precious and valuable form of spices in the world. It is the 3rd most added ingredient in food among the wide range of spices. India is one of the largest producers of black pepper and also one of the leading exporters of black pepper in international trade. Black pepper has played a pivotal role in Indias international trade. Black pepper names are taken from the areas where they are grown and differ in terms of color, shape, chemical characteristics, flavor, etc. Tellicherry and Malabar varieties of Indian Black Pepper are in great demand.

VARIETIES

TELLICHERRY (TGB & TGSEB):It is a high quality gourmet pepper with large and tasty berries. Its very big in size and does not take much of a time to mature. It is known for its strong aroma and pungent smell.MALABAR:Grown on the coast of Malabar in Kerala, its flavor is the same as that of a Tellicherry black pepper. Its aroma is sweet and fruity and is largely used in desserts and savories .

BOTANICAL NAME: CAPSICUM ANNUUM L.(OR) C CAPSICUM FRUTESCENSFAMILY 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 enhancesthe taste of food and makes it more tempting. It is also used for making pickles and sauces of variouskinds. Red Chilli is known for its healing and digestive properties and can be used in various formslike powder or cracked, and can also be crushed to form flakes and used as a dressing. Red chilly ishot, sharp and stimulating it has a pungent smell that irritates sometimes. It is widely used inpreparation of snacks and sometimes used for garnishing. The red chilies that we provide are maturepods 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.

Botanical Name: Piper nigrumFamily Name: Piperaceae

White pepper consists of the seed only, with the skin of the fruit removed. This is usually accomplished by process known as Retting, where fully ripe berries are soaked in water for about a week, during which the flesh of the fruit softens and decomposes. Rubbing then removes what remains of the fruit, and the naked seed is dried.White pepper is sometimes used in dishes like light-coloured sauces or mashed potatoes, where ground black pepper would visibly stand out. There is disagreement regarding which is generally spicier. They have differing flavor due to the presence of certain compounds in the outer fruit layer of the berry that are not found in the seed.

The main reason most cooks use white pepper is to maintain consistent color in light foods. Black specks in a perfectly prepared creamy white sauce are considered distracting. White pepper are also used in marinades or added to pickling spice