Weltweit Agri-Exports LLP

Dried Red Chilli



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’.

Different Varieties
  • 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%
  • HINDPUR-S7
    • Grown in Hindpur in Andhra Pradesh
    • Red in colour,hot and highly pungent
    • Harvesting season : December to March
    • Available in Hindpur
    • Capsaicine : 0.24
    • ASTA colour value : 33.00
  • KASHMIR CHILLI
    • Grown in temperate regions such as Himachal Pradesh,Jammu & Kashmir and also in sub-tropical regions of North India during winter seasonLong,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.