This document provides information on chillies (Capsicum spp.), including: - Chillies are an important crop grown in India, with over 400 varieties found worldwide. India is the world's largest producer and exporter of chillies. - The three main chilli species originated in Central and South America and were spread to other parts of the world by humans. - Chillies are a good source of vitamins C and A. They also contain compounds like capsaicin that have anti-inflammatory and pain-relieving properties.

2. INTRODUCTION
Important commercial crops
of India
400 different varieties of
chillies found all over the
world.
hot pepper, cayenne pepper,
sweet pepper, bell pepper,
etc.
Different varieties are grown
for vegetables, spices,
condiments, sauces and
pickles.
The world’s hottest chilli
“Naga Jolokia” is cultivated
in Assam
Family : Solanaceae
Genus : Capsicum

3. First cultivated by the people of
Central and South America in
around 3000BC.
The three species C. annuum, C.
frutescens and C. chinense evolved
from a common ancestor located in
the North of the Amazon basin
(NW-Brazil, Columbia) in 7000BC.
Further evolution brought chilli to
Peru. Columbus carried chilli seed
to Spain in 1493.
The Portuguese brought capsicum
from Brazil to India during the year
1584.

4. WORLD PRODUCTION
Source: FAOSTAT 2010
Chilli is raised over
an area of 1832
thousand hectares in
the World, with a
production of 2959
thousand tons.
India produces 14
lakhs tonnes, which
contributes 32%
share in global
production,

5. Source: Spice Board, India

6. INDIAN PRODUCTION
Andhra Pradesh stands first with 57% to the
total production followed by Karnataka (12%),
Orissa (5%), West Bengal (5%), Maharashtra
(4%), etc.,
Guntur is the biggest chilli producing region,
contributing 30% to the total production of AP
with annual turnover of around Rs.600 crore.
Area and Production of Chilli in this area
decides the prices at National level.
Dry chilli production was12.5 lakh tonnes in
2007 – 08 with an average yield of 1174.25
kg/ha.
Total acreage brought under chilli cultivation
is around 7.2 lakh ha,

7. IMPORT AND EXPORT
India has immense potential to export
different types of chillies required.
leader in export, with 25% share in world
trade, followed by China with 24% share,
In 2007-08, India exported 16.4% of its total
chilli production,
It accounts for 48% in terms of quantity and
28% in terms of value of the total export of
spices
It exports in different forms like chilli powder,
dried chilli, pickled chillies and chilli
oleoresins
Indian chilli exports are mainly affected by
domestic demand and uneven production

8. Export of chillies from India

9. Chili pepper is better adapted to hot
weather than is sweet pepper,
Optimum day temperatures for chili pepper
growth range from 20 to 30°C.
Peppers are photoperiod-insensitive
Chili pepper grows best in a loam or silt
loam soil with good water-holding capacity,
but can grow on many soil types, as long as
the soil is well drained.
Soil pH should be between 5.5 and 6.8.
Source: AVRDC—The World Vegetable Center

10. Types of Chillies
Sweet Chilli
A chilli that is so mild you can even give it
to children. About 6-8 cm long, bright
yellow-lime green skin and pointed at one
end.
Chilli Baby Hot
A very hot tiny chilli 1-2 cm long. The skin
colour can range from lime yellow to
orange and red.
Used mainly in Thai, Chinese, Indonesian,
Malaysian, Indian dishes

11. Cont…
Jalapeno Chilli
The world famous chilli. This fiery hot chilli
is the one by which all other chillies are
judged.
Ripened they can be dark green or red.
very thick fleshy skin and are sausage
shaped with a blunt end.
Green Chilli
A long slender green chilli, 6-8 cm long,
pointed at one end. It has a medium
flavour that is easily eaten by most people
who are not use to chilli.

12. Cont…
Red Chilli
Similar in size and shape to the green
chilli, but with more sting to its flavour.
Bell Chilli Red/Green
This chilli is shaped like a bell. The red
ones are hot the green variety can be
medium to hot and are excellent for
pickling
Mexican Hot Chilli
One of the hottest chillies. It has a bright

13. Nutritional Value of Chilli (per 100g)
Parameters Dry Green
Moisture 10.0 g 85.70 g
Protein 15.0 g 2.90 g
Fat 6.2 g 0.60 g
Minerals 6.1 g 1.00 g
Fibre 30.2 g 6.80 g
Carbohydrate
s
31.6 g 3.00 g
Calcium 160.0 mg
30.00
mg
Phosphorus 370.0 mg
80.00
mg
Iron 2.3 mg 4.40 mg
Energy (Kcal) 246.0 29.00
Vitamins
Carotene 345.0 μg 175.00 µg
Thiamine 0.93 mg 0.19 mg
Riboflavin 0.43 mg 0.39 mg
Niacin 9.50 mg 0.90 mg
Vitamin C 50.0 mg 111.0 mg
Source : The National Institute of Nutrition, Hyderabad.
Minerals & Trace elements
Sodium 14.0 mg --
Potassium 530.0 mg --
Magnesiu
m
--
272.00
mg
Copper -- 1.40 mg
Manganes
e
-- 1.38 mg
Zinc -- 1.78 mg
Oxalic
-- 67.00 mg

14. NUTRITIONAL VALUE OF CAPSICUM (per
100 g)
Parameters SRP SGP
Paprik
a
Water (g) 92.2 93.9 9.54
Protein (g) 0.9 0.9 14.76
Fat (g) 0.3 0.2 12.9
Carbohydrates 6.0 4.6 55.7
Sugars(g) 4.2 2.4 10.3
Fiber (g) 2.1 1.7 37.4
Ash (g) 0.47 0.4 7.02
Energy (kcal) 31 20 289
Mineral (mg) SRP SGP
Paprik
a
Potassium 211 175 2,344
Iron 0.4 0.3 23.6
Magnesium 12 10 185
Calcium 7 10 177
Phosphorus 26 20 345
Sodium 4 3 34
Vitamins SRP SGP
Paprik
a
Vitamin C
(mg)
127.7 80.4 71.1
Vitamin A (IU) 3,131 370 52,735
β-carotene
(μg)
1,624 208 27,679
Vitamin
B6(mg)
0.3 0.2 4.0
Vitamin E
(mg)
1.58 0.4 29.8
Source: USDA Nutrient database (http://www.nal.usda.gov), accessed on may
Sweet red peppers (SRP), Raw sweet green (SGP) and Ground product
(paprika)

15. Nutritional value
cont…
Chillies are high in vitamin C (Even after
cooking it retains 70 %)
Dried chillies are very high in vitamin A
Red chillies are a great source of β-
carotene.
Chillies have antibacterial qualities, and
contain bioflavonoids, anti-oxidants most
common in apple juice.
It is effective in protecting against cancer.
Capsaicin cream is used to lower the
sensation of pain in such conditions as
arthritis, and other painful chronic

16. Major Side Effects
The eyes and mucous tissues are
especially sensitive to capsicum. It can
cause irritation, temporary blindness, and
visual disturbances, if it gets into the eyes.
The nose, mouth, and throat can also be
irritated by exposure to capsicum.
Taken in a very high amount or for
extensive periods of time, capsicum may
also cause inflammation of the stomach or
intestines.
In rare cases, liver and/or kidney damage
has been reported from excessive oral

17. Colour compounds
20 carotenoids
The keto carotenoids-
capsanthin,capsorubin and cryptocapsin
are unique capsicum carotenoids
Yellow orange colour – beta carotene and
violaxanthin
Colour value expressed as ASTA value or
absorbance of 0.01% solution of oleroresin
in acetone at 258 nm.
In paprika powder pigment conetnet : 0.1
to 0.8%

18. Pungency
“A sharp, piercing, stinging, biting or
penetrating quality” or “power to excite or
stimulate” (Bosland 1995)
Pungency in chilli – capsaicinoids (alkaloids
found only in the plant genus capsicum)
Capsaicin- 8-methyl 6nonenoyl-vanillylamide
–most pungent of the group
The total capsaicinoids content : 0.1- 2%
Scoville organoleptic test- systematic
approach to measure pungency
1 SHU =15 ppm of Capsaicin
ASTA unit for pungency (HPLC method)

19. Depending upon the type and final use
Flowering begins 1-2 months after
transplanting
For fresh use (vegetable purpose), can be
harvested at full grown green stage, for pickling
green or ripe stage, red ripe fruits for dry
chilli…..
Fruits can be harvested weekly after 50-56
days of flowering
Under favorable conditions chili production can
continue for several months.
Harvested chillies may have 65-80% of
moisture
The best temperature for ripening is 22-25°C
and direct sun light should be avoided
Harvesting

20. Traditional sun drying
heaped indoors for 2 or 3 days, development
of uniform colour (22-25°C),
Ripe fruits are spread on the ground, PE
sheets or Drying yards etc.,
The drying fruits are heaped and covered by
gunny bags during nights and spread during
day time.
Frequent stirrings are given during day time in
order to get uniform drying and thereby no
discolouration or mould growth.
The dried pods are heaped and covered by
clean gunny bags / polythene sheets.

22. Disadvantages
Traditional method of harvesting and sun
drying involved poor handling of fruits
results in bruising and splitting.
Bruising causes discoloured spots on
pods, splitting leads to an excessive
amount of loose seeds in a consignment,
and there is a considerable loss in weight
and then in price.
If the harvested fruits are not properly
dried and protected from rain and pests, it
will loose the colour, glossiness and

23. Pre-treatment
Pricking: Pricking the skin longitudinally
helps reduce total drying time and retains
color and overall quality.
Pretreatments with 2% sodium carbonate:
Chilies are steeped in a 2% sodium
carbonate solution for about 10–12
minutes to retain red color
Pretreatment with Methyl salicylate
(MeSA) and methyl jasmonate (MeJA)
vapors were reported to increase
resistance against chilling injury in freshly
harvested green bell peppers

24. Cont…
Blanching the fruits in hot water (65°C) for
3 minutes and removing the pedicel and
calyx can decrease drying time, increase
color retention, and reduce post-harvest
losses.

25. Mechanical drying
Harvested Chili fruits are dried for 8 hours
at 60°C, then reduce the temperature to
50°C and continue until fruits are
completely dry (about 10 more hours).
In general, cultivars with low dry matter
content and/or thick flesh are difficult to
dry and are generally sold fresh.

26. GRINDING
Convention grinding
Cryo grinding

27. CRYOGRINDING OF SPICES
Three methods of Cryogrinding:
Feed is cooled by Liquid N2 (LN2) then,
transported to mill through the screw
conveyor and mill is cooled by N2 gas,
Feed is cooled by Liquid N2 and Mill also
cooled by LN2 as well as the N2 gas – no
control – easy design
Mill is cooled by L N2 and feed is cooled by
N2 gas – easy to control - complicated design
Fine particle size compared to
conventional method,

28. Advantages
Higher retention of etheric oil
Prevention of oxidation and rancidity
Increase the troughput and decreasing
the power consumption
Possibility of griding difficult spices
Finer particle size

29. PACKAGING AND STORAGE
Chillies should dried to 10% moisture
content for safe storage
Mostly Packed in guny bags
cold storage facilities are used, the
product may be stored for 8-10 months

31. Capsicum or Paprika Oleoresin
Commercial Capsicum oleoresins include:
Oleoresin paprika (C. annum) with high color
value but little or no pungency, used in
meats, dairy products, soups, sauces, and
snacks;
Oleoresin red pepper (C. annum) from
moderately pungent Capsicum used in
canned meats, sausages, smoked pork,
spreads, soups, snacks, and drinks for their
color and flavor; and
Oleoresin Capsicum (Bird chilies—C.
frutescens) or African Capsicum, used for its

32. Chilli Pickles
Chilli pickles are usually packed in oil, brine,
or citrus juice.
Sorted and graded raw chilies are washed,
blanched (90◦C, 1 minute), drained (55–
65%), packed into cans, and fille with the
packing solution.
Although processing time varies depending
on jar size, sterilization is generally at 85◦C
Ascorbic acid values in fresh pepper rapidly
decreased after pickle processing (first 3
weeks),
Greater ascorbic acid retention (48.2% and
40.9%, for 3 and 8 weeks, respectively)

33. Freezing - Bell Peppers
Large, thick-walled peppers with small
placenta are ideal for freezing.
Hand-harvested peppers are washed,
inspected, graded, cored, halved, washed,
steam- or hot-water blanched (2 minutes),
and packed as halved or diced frozen bell
peppers.
They are packed for foodservice or
remanufacturing use in frozen mix and
canned vegetables

34. Chili Puree/Paste
Fresh red chilies are blanched (100◦C/10
minutes), strained, and wet ground to
produce chili puree, which is acidified with
acetic acid (pH 4.5).
Sodium benzoate (1,000 ppm) can be
added as preservative.

35. Salient features:
Continuous type.
Minimal scorching
and pungent smell to
labourers.
After seed
separation, chilli can
be ground and used
for food purpose
CHILLI SEED EXTRACTOR

36. CHILLI SEED EXTRACTOR
Description:
It consists of a hopper,
extraction chamber and
rotating beater assembly
mounted on bearings
with suitable drive
drive.
The dried chilly fruits
are macerated into small
pieces without cell
rupture and thereby the
seeds are separated