Description
Specification of whole chilies Grade wise
| Whole Chilli | Byadgi | Indam-5 | Sanam | Teja | Wrinkal |
|---|---|---|---|---|---|
| Type | Byadgi | Indam-5 | Sanam | Teja | Wrinkal |
| Moisture | 12% | 12% | 12% | 12% | 12% |
| Color Value | 90-100ASTA | 60-80ASTA | 35-40 ASTA | 75-85 ASTA | 80-90 ASTA |
| ADMIXTURE | 0.5% | 1% | 2% | 1% | 2% |
| Heat Value | 8000-15000 SHU | 35000-6000 SHU | 15000-25000 SHU | 75000-85000 SHU | 25000-35000 SHU |
| Foreign Matter | 2% Max | 2% Max | 2% Max | 2% Max | 2% Max |
| Broken Chilli | 5% Max | 5% Max | 5% Max | 5% Max | 5% Max |
| Inspection | QSS, GEOCHEM or As per Requirement | ||||
| Packing | 25kgs Gunny Bag Or As Per Buyer Required | ||||
Whole chili peppers are the dried, unground fruits of chili plants, known for their spicy flavor and vibrant color. They are a versatile spice used to add heat and flavor to various cuisines. Originating in South America, chilies are now cultivated worldwide, with India being a major producer, consumer, and exporter.
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Spice and Flavor:
They are known for their heat, primarily due to the compound capsaicin, which is most concentrated in the white membrane where the seeds attach.
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Versatility:
Whole chilies can be used in various ways, including being added to dishes whole, crushed, or ground into powder.
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Nutritional Value:
They are a good source of vitamins and antioxidants.
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Culinary Uses:
Whole chilies are used to add heat and flavor to curries, stews, sauces, and other dishes.
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Source of Flavor:
They are harvested at peak ripeness and dried to preserve their intense flavor and aroma.
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Rich in Capsaicin:
This compound is known to aid metabolism, digestion, and potentially even pain relief.
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Potential Health Benefits:
Some studies suggest that chilies can boost immunity, improve blood circulation, and even help regulate blood sugar.
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Important in Indian Cuisine:They are a fundamental spice in Indian cooking, adding both heat and a distinct flavor profile to many dishes.
