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Dried Red Chilli

Dried Red Chilli

Specifications

Cultivation Type Organic
Shelf Life 1year
Color Dark Red
Taste Spicy
Drying Process Sun Dry
Features Hot Taste, Hygienic Packing

Description :

  • Chili (also spelled chile, chilli, or, alternatively, powdered chili) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (where it is also sometimes known as chili powder blend or chili seasoning mix).It is used as a spice (or spice blend) to add pungency (piquancy) and flavor to culinary dishes. In American English, the spelling is usually "chili"; in British English, "chilli" (with two "l"s) is used consistently.
  • Chili powder is used in many different cuisines, including American (particularly Tex-Mex), Chinese, Indian, Korean, Mexican, Portuguese, and Thai. A chili powder blend is the primary flavor in American chili con carne.


Soil :
Well drained loamy soils rich in organic matter with pH range 6.5-7.5.

Seed rate

  • Varieties: 1.0 kg / ha.
  • Hybrids: 200 - 250 g / ha.
  • Nursery area: 100 sq.m / ha.


Seed treatment
Treat the seeds with Trichoderma viride @ 4 g / kg or Pseudomonas fluorescens @ 10 g/ kg and sow in lines spaced at 10 cm in raised nursery beds and cover with sand. Watering with rose can has to be done daily. Drench the nursery with Copper oxychloride @ 2.5 g/l of water at 15 days interval against damping off disease. Apply Carbofuran 3 G at 10 g/sq.m. at sowing.

Protected nursery

  • Prepare the nursery area of 3 cents with slanting slope of 2 % for the seedling production to cover 1 ha.
  • Cover the nursery area with 50 % shade net and cover the sides using 40 / 50 mesh insect proof nylon net.
  • Form raised beds of 1 m width and convenient length and place HDPV pipes at 2m interval for further protection with polythene sheets during rainy months.
  • Mix sterilized cocopeat @ 300 kg with 5 kg neem cake along with Azospirillum and phosphobacteria each @ 1 kg. Approximately 1.2 kg of cocopeat is required for filling one protay. 300 protrays (98 cells) are required for the production of 29,000 seedlings, which are required for one hectare adopting a spacing of 90 x 60 x 45 cm in a paired row system.
  • Sow the treated seed in protrays @ 1 seed per cell.
  • Cover the seed with cocopeat and keep the trays one above the other and cover with a polythene sheet till germination starts.
  • After 6 days place the protrays with germinated seedlings individually on the raised beds inside the shade net.
  • Water with rose can everyday upto seed germination. Drench with 19:19:19 @ 0.5% (5g/l) at 18 days after sowing.


Field preparation
Thoroughly prepare the field with the addition of FYM @ 25 t/ ha and form ridges and furrows at a spacing of 60 cm. Apply 2 kg/ha of Azospirillum and 2 kg / ha of Phosphobacteria by mixing with 20 kg of FYM. Irrigate the furrows and transplant 40-45 days old seedlings, with the ball of earth on the ridges.

Weed control
Apply Pendimethalin 1.0 kg a.i. / ha or Fluchloralin 1.0 kg a.i. / ha as pre-emergece herbicide followed by hand weeding once 30 days after planting.


Varieties :

  • BIRDS EYE CHILLI(DHANI)
    • Grown in Mizoram & some areas of Manipur
    • Blood red in colour,highly pungent
    • Harvesting season-October to December
    • Available in Calcutta market
    • ASTA colour value-41.7
    • Capsaicine-0.589% 
  • 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
  • JWALA
    • Grown in Kheda, Mehsana & in South Gujarat
    • Highly pungent, light red in colour,short and the seeds are compact
    • Harvesting season-September to December
    • Available in Unjha market
    • Capsaicine-0.4%
  • KANTHARI-WHITE
    • Grown in Kerala & some parts of Tamil Nadu
    • Short and ivory white in colour with high pungency
    • Mainly grown as a homestead crop
    • Available in the markets throughout the year
    • ASTA colour value- 2.96
    • Capsaicine-0.504%
  • KASHMIR CHILLI
    • Grown in temperate regions such as Himachal Pradesh,Jammu & Kashmir and also in sub-tropical regions of North India during winter season
    • Long,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.


Management
Spacing

  • Varieties : 60 x 45 cm
  • Hybrids : 75 x 60 cm


Manuring
Varieties

  • Basal dose : FYM 25 t/ha, NPK 30:60:30 kg/ ha.
  • Potassium as K2SO4 for quality improvement. Application of potassium in the form of  potassium sulphate will increase quality of chilli.


Irrigation/Cultivation
Irrigation

  • Irrigate is done at weekly intervals.
  • Layout and planting for drip irrigation and fertigation
  • Apply FYM @ 25 t / ha as basal before last ploughing.
  • Apply 2 kg / ha of Azospirillum and 2 kg/ha Phosphobacteria by mixing with 20 kg of FYM.
  • Apply 75 % total recommended dose of superphosphate i.e. 375 kg / ha as basal.
  • Install the drip irrigation with main and sub main pipes and place lateral tubes

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Nutritional Facts

Nutritional Composition of Chilli Per 100g
Composition ASTA
Water (g) 6.5
Food Energy (kcal) 415
Protein (g) 14.0
Fat (g) 14.1
Carbohydrates (g) 58.2
Ash (g) 7.2
Calcium (g) 0.1
Phosphorus (mg) 320
Sodium (mg) 10
Potassium (mg) 2100
Iron (mg) 9.9
Thiamine (mg) 0.590
Ribofiavin (mg) 1.660
Niacin (mg) 14.2
Asorbic acid (mg) 64
Vitamin A Activity (RE) 5180

 

The Nutritional Composition of Spices, ASTA Research Committe, February 1977. 


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