Dry Red Chillies

Dried Red Chilli

ed chilles, also known as Mirchi in India is believed to as old as 7000 B.C. Today, more than 400 different varieties of chillies are found all over the world. The world"s hottest chilli "Naga Jolokia" is cultivated in hilly terrain of Assam in a small town called Tezpur in India. Chillies have many medicinal properties that stimulate good digestion and endorphins and are natural pain killer that relieves pain.

Chilly has two important commercial varieties. Some varieties are famous for red colour because of the pigment capsanthin, others are known for biting pungency attributed by capsaicin. Dry chilly, produced by Shimla Hills is extensively used as spice in curried dishes. It is also used as an ingredient in curry powder and in seasonings. Dry red chillies are very rich in vitamin C and pro-vitamin A.

Single Strength Specification:

Varieties of Red Chillies :

S-4
Teja
Tomato Chilli
India Wrinkle Chilli
Naga Jolokia

Uses :

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.

Medicinal Properties :

Red chillies are very rich in vitamin C and pro-vitamin A. Yellow and especially green chillies (which are essentially unripe fruit) contain a considerably lower amount of both substances. In addition, they are a good source of most B vitamins and vitamin B6 in particular. They are very high in potassium and high in magnesium and iron. Their high vitamin C content can also substantially increase the uptake of non-heme iron from other ingredients in a meal, such as beans and grains. Chillies are a vital source of vitamin C content i.e. 91 milligrams in 1/4 cup of fresh chillies. Though we don't eat chilli in large quantities, the amount of vitamin C is still significant. Red chillies are full of beta-carotene.