Red Dry Chilli
Red Dry Chilli
Product Information
• Varieties:
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S17 Teja Chilli
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Sanam Chilli (334)
• Uses:
Red dry chillies are used to flavor, color, and spice up dishes in cuisines worldwide, such as curries, sauces, and stews. They can be used whole, crushed, or ground into powder or paste for various culinary applications. In addition to culinary uses, dry red chillies have various health benefits, including improving heart health, boosting the immune system, providing pain relief, and aiding digestion.
• Key Features:
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Nutritional Value: Dry red chillies are rich in nutrients and antioxidants. They are an excellent source of Vitamin C, Vitamin A, and various B-complex vitamins. They also contain minerals like iron, potassium, and magnesium
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Health Benefits: The capsaicin and other compounds in chillies are believed to offer several health benefits, including:
Boosting metabolism, Enhancing digestion, Promoting heart health, Acting as an anti-inflammatory and pain reliever, Providing antioxidants that combat oxidative stress.
• Packing Details:
PP/Jute Bags: 25kg / 50kg
Custom packaging available as per buyer’s requirement.
• Container Stuffing Capacity:
20Ft Container: 7-8 Metric Tons
40Ft Container: 14-15 Metric Tons
• Shelf Life
The shelf life of whole dried red chillies can range from 12 to 24 months (one to two years) when stored correctly in a cool, dry place away from moisture and sunlight.
Physical Specifications
About Red Dry Chilli
A very important part of Indian food is Indian red dry chili, which is known for giving food both heat and color. Many kinds of chilies are grown all over India, which makes it the biggest producer, consumer, and exporter of chilies in the world.
• India's Most Important Types of Chilies:
India grows many kinds of chilies, and each one is different in terms of color (measured in ASTA color value) and heat (measured in Scoville Heat Units, or SHU). Here are some of the most popular types:
1. Guntur Sannam (S4): This is one of the most popular types, and a big part of India's total chili production comes from it. The plants are grown in Andhra Pradesh and Telangana. They have thick red skin and a strong smell.
2. Byadgi:These wrinkled chilies are mostly grown in Karnataka and are known for their deep red color and mild heat. They are a key part of many South Indian dishes, like chutneys and spice blends, and are often used to give food color.
3.Kashmiri Mirch: Cultivated in Jammu & Kashmir and Himachal Pradesh, these chillies are prized for their vibrant red color and mild heat. They are a staple in Indian restaurants for adding color to gravies and tandoori dishes without making them too spicy.
4.Teja (S17): This variety, grown in Andhra Pradesh, Telangana, and Madhya Pradesh, is a highly pungent chilli with a high heat value. It is widely used in its whole, powdered, or crushed forms.
5. Ramnad Mundu: This round chili from Tamil Nadu is an important part of South Indian food, especially in sambar and chutneys. It's famous for having a nice taste and smell.
Main Areas for Growing:
Many places in India grow chilies, but Andhra Pradesh is the state that makes the most of them. Other important states for growing chilies are:
1. It is known as the "Chilli Capital of India," and the Guntur district is a major center for trade and export of chilies.
2. Telangana is a big producer, and Khammam and Warangal are two of its most important growing areas.
3. The Byadgi variety is famous in Karnataka.
4. Maharashtra: Known for the Sankeshwari chilli in the Kolhapur region.
5. Madhya Pradesh and Odisha are also among the top producers.
Culinary Uses:
Indian red dry chillies are incredibly versatile and are used in a variety of culinary applications:
Whole or Ground: They are used to add flavor and heat to curries, stews, and meat dishes. When dry-roasted, they develop a rich, smoky flavor.
Tadka/Tempering: Whole dry chillies are often added to hot oil with other spices like mustard seeds and cumin to temper and finish a dish, a technique known as "tadka."
Powder and Flakes: Dried chillies are ground into powder or crushed into flakes, which are used as a seasoning in everything from spice blends and marinades to curries and pickles.
Sauces and Pastes: Rehydrated chillies are pureed into a paste to form the base for sauces and chutneys.
Infused Oils: They can be soaked in oil to create spicy, flavorful oils for drizzling over food.
Export and Trade:
India is a global leader in chilli production and export. Indian chillies are in high demand worldwide due to their unique flavor, color, and pungency. The country exports a significant amount of its chilli production to countries in Asia, the Middle East, Europe, and North America. Chillies are exported in various forms, including dried whole chillies, powder, and oleoresin (oil extracts used in food coloring and other products like lipsticks).