Indian Chillies...

 

 

Family name : Solanaceae,Botanical name : Capsicum Annum
Arabic name : Filfil Ahmar, Part used : Fruit

Indian Chillies and chili powder are one of the famous in the world and have huge demand in the overseas market. India continues to be the main producer and exporter of most varieties of Chillis and chili powder to countries like Sri Lanka, Bangladesh, Middle East, South Korea, U.K. and USA & Latin America. Chillies have two characteristics, one their colour because of the pigment called Capsanthin in it and two the biting pungency because of Capsaicin, on the basis of which the varities differ and so its demand. Chilies form an important part of curries and various popular dishes.

Chilli Whole Guntur Sannam- S4 Type Guntur Sanam S4 type is the most famous type among the chillies and has a huge demand through out the world. It widely grows in Guntur,Warangal, and Khammam districts of Andhra Pradesh. The skin of crushed chili is thick,red & hot & has its peak harvesting season from December to May.The annual Production of this type is approximately 2,80,000 tonnes. It has an ASTA Colur value of 32.11 and Capsaicin Value of 0.226%. Some of the other varities of crushed red chili are,Byadgi, Nalchetti (Semi Bird Eye), Kashmiri (Annigira), S9 Mundu (Round), Wander Hot, Tomato Chilli,Madras Pari & Tejapuri (Bird Eye). Producing Centers : AndhraPradesh, TamilNadu,Maharashtra, Karnataka, Rajasthan & Assam. Harvesting Seasons : January To April Standard Packing :25 Kgs/40 Kgs. In New Single Gunny Bags. * ASTA Colour Value : 32.11 Capsaicin: 0.226% Capsaicin Values of some of the well-known & accepted varieties are. Chillies Capsaicin value Guntur Sannam - S4 Type 0.226% Byadagi (Kaddi) Negligible Nalchetti (Semi Bird Eye) 0.12% Kashmiri (Annigira) - S9 Mundu - Wanderhot (Warangal) - Tomato Chilli (Warangal) - Madras Pari 0.206%

• Professor Paul Bosland displays the official certificate received from the Guinness Book of World Records.
• Image Credit: AP

The bhut jolokia—also known variously by other names in its native region (see below), most commonly Naga jolokia— is a chili pepper commonly recognized as the hottest in the world.

The Bhut Jolokia is a naturally-occurring interspecific hybrid from the Assam region of northeastern India.^[1][2] It grows in the Indian states of Nagaland and Manipur, and the Sylhet region of Bangladesh. There was initially some confusion and disagreement about whether the Bhut was a Capsicum frutescens^[3] or a Capsicum chinense pepper, however DNA tests demonstrated it is an interspecies hybrid, mostly C. chinense with some C. frutescens genes.^[4] In 2007, Guinness World Records certified the Bhut Jolokia as the world's hottest chili pepper, replacing the previous record holder, the Red Savina, a particularly hot strain of habanero chili.

 

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