Family: solanaceae botanical name: capsicum annuum l.
Other names: indian pepper, hungarian pepper, turk pepper.
Ingredient: volatile oils and color items. Kapsaisoit is little or non.
Nutrition facts: for 1 gr 3, 7 calorie 603, 2 mg carbohydrate 104, 2 mg oil 137, 9 mg protein 3 mg phosphor 2 mg calcium 6 meg tiamin 13, 6 meg riboflavin 578, 9 unit a vitamine
Areas of usage: it can use for almost every foods. Salads, meet pasty, eggs, circassian chicken, hungarian national food gula, soups, meaty foods, souces etc.
Specification
Product name
thin chili
Growth
1500 meters above sea level
Growing climate
abundant sunshine,
temperature difference is obvious
between day and night .
Picking period
two seasons per year
Red chilli or hot sauce (Red pepper)
Its primary use as a tablet.
Used by those who prefer a hot taste.
- It stimulates the blood circulation.
Red bell peppers are rich in Vitamin C and A.
Works as a natural anti-bacterial antibiotic.
- It improves heart health and reduces cholesterol.
- It contains substances that increase heat generation and increase calorie burning.
Chili peppers, also spelled chile or chilli, are varieties of the berry-fruit of plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency. Chili peppers are widely used in many cuisines as a spice to add \"heat\" to dishes
India has many varieties of red chillies to offer. The highly pungent sannam & the mildly pungent mundu chillies are internationally popular varieties. India also offers gospurea chilli, byadgi chillies are known for its high colour value.
Variety
Whole, crushed, ground chillies, oils & oleoresins. Chilli is the dried fruit of an annual sub-herb. It is also called as capsicum paparika, sweet pepper, red pepper, pimento, cayenne pepper etc depending upon the manner in which it is prepared and used. RED PEPPER ARE COMMONLY BROKEN DOWN INTO THREE GROUPINGS:- BELL PEPPER,SWEET PEPPER AND HOT PEPPER. Most popular pepper varieties are seen as falling into one of these categories or as a cross between them.
Technical Data
a. Moisture - 12%max
b. Pungency/Capsaicin - 10000 - 100000 SHU
c. Sudan Dyes (I -IV) - Neagative
d. ASH - 11% max
With over 2000 farmers covering 5 regions in Karnataka, we cultivate and process
gherkins, chillies, capsicums, carrots, cauliflower and celery from our FSC 22000 processing plant in India.
Setup by hands-on industry experts with an average of almost 20 years experience each,we have systems and practices in place to ensure our contract farmers achieve the highest yields and our products meet the highest standards expected by our clients.
With the future in mind, all farmers are taught to follow sustainable agricultural practices.
We have implemented practical and scientific post-harvest techniques to ensure that freshness is retained till we pack into barrels.
Our team of qualified field staff, personally monitor all farmers, visiting each twice a week, providing invaluable ongoing support and
guidance, which greatly contributes to greater yields and the overall quality of our produce.
(i) Locally sourced: we partner with local farmers to bring you fresh, high-quality produce.
(ii) Farm-fresh guarantee: handpicked daily to ensure peak freshness and nutrition.
(iii)Variety & quality: a wide selection of fruits and vegetables to suit every taste and need.
