The document provides information about red chili processing from field to fork. It discusses why chili is hot, when it was introduced to India, varieties grown in India like Byadagi and Naga Jolokia. It also discusses cultivation, harvesting, drying, sorting, packaging and transportation processes. The major quality factors considered are color, size, shape, seed content and pungency. The document also covers product types, factors influencing price, adulteration and market types of chili.
Spice Cultivation and Processing (Celery, Cinnamon, Coriander, Cloves, Fennel Seed, Garlic, Ginger, Lemon Balm, Mustard, Onion, Parsley, Savory, Sorrel, Tamarind, Turmeric, Sesame, Sassafras, Rosemary, Poppy Seed, Paprika, Oregano, Lemongrass)
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, or stems from plants used for flavoring or as a garnish. Sometimes, spices may be ground into a powder for convenience. Many spices have antimicrobial properties. This may explain why spices are more commonly used in warmer climates, which have more infectious diseases, and why the use of spices is prominent in meat, which is particularly susceptible to spoiling. Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production, or as a vegetable.
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How to Process Spice, Ground and Processed Spices, Spice Processing Plant, Spice Processing Machine, Spice Processing, Spices Small Scale Industry, Spices Business Plan, Spice Machinery Plant, How to Start Home Based Spice Business in India, How to Start Spices Business, Starting Spice Business, Start Spice Business in India, Spices Business Plan in India, Masala Business Plan, Masala Business Profitable, How to Start Spices Processing Business, Small-Scale Spice Processing, Cultivation of Spices in India, Spice Growing, Spices Farming, Profitable Spices to Grow, Growing Spices, How to Grow Spices, Spice Cultivation, Spices and Condiments, Cultivation of Spices, Cultivation of Spice Crops, Spices Grown in India, Condiments & Spices, Spices and Condiments Cultivation, Spices and Condiments Processing, Condiment Processing Business, Condiments Industry, Tissue Culture and In Vitro Conservation of Spices, In Vitro Propagation of Black Pepper, Water Management of Spice Crops, Spices in Ayurveda, Medicinal Applications of Spices and Herbs, Bulbous Spices, Dehydration of Onion, Tissue Culture of Garlic, Garlic Cultivation, Commercial Forms of Dehydrated Garlic, Garlic Powder, Garlic Salt, Oil of Garlic, Garlic Oleoresin, Tissue Culture of Celery Seed, Celery Cultivation, Tissue Culture of Coriander, Coriander Cultivation, Coriander Herb Oil, Coriander Oleoresin, Aromatic Tree Spices, Acidulant Tree Spices, Harvesting of Fruits, Balm or Lemon Balm, Curry Leaf Cultivation, Curry Leaf, Vanilla Production Plan By Tissue-Culture Technique, Processed Products, Spice Blends, Seasonings and Condiments, Tissue Culture of Spices
Ginger is obtained from the rhizomes of the plant Zingiber officinale Roso. It originated in
South East Asia and is valued for the dried ginger spice and preserved crystallised ginger.
Spice Cultivation and Processing (Celery, Cinnamon, Coriander, Cloves, Fennel Seed, Garlic, Ginger, Lemon Balm, Mustard, Onion, Parsley, Savory, Sorrel, Tamarind, Turmeric, Sesame, Sassafras, Rosemary, Poppy Seed, Paprika, Oregano, Lemongrass)
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, or stems from plants used for flavoring or as a garnish. Sometimes, spices may be ground into a powder for convenience. Many spices have antimicrobial properties. This may explain why spices are more commonly used in warmer climates, which have more infectious diseases, and why the use of spices is prominent in meat, which is particularly susceptible to spoiling. Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production, or as a vegetable.
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Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
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How to Process Spice, Ground and Processed Spices, Spice Processing Plant, Spice Processing Machine, Spice Processing, Spices Small Scale Industry, Spices Business Plan, Spice Machinery Plant, How to Start Home Based Spice Business in India, How to Start Spices Business, Starting Spice Business, Start Spice Business in India, Spices Business Plan in India, Masala Business Plan, Masala Business Profitable, How to Start Spices Processing Business, Small-Scale Spice Processing, Cultivation of Spices in India, Spice Growing, Spices Farming, Profitable Spices to Grow, Growing Spices, How to Grow Spices, Spice Cultivation, Spices and Condiments, Cultivation of Spices, Cultivation of Spice Crops, Spices Grown in India, Condiments & Spices, Spices and Condiments Cultivation, Spices and Condiments Processing, Condiment Processing Business, Condiments Industry, Tissue Culture and In Vitro Conservation of Spices, In Vitro Propagation of Black Pepper, Water Management of Spice Crops, Spices in Ayurveda, Medicinal Applications of Spices and Herbs, Bulbous Spices, Dehydration of Onion, Tissue Culture of Garlic, Garlic Cultivation, Commercial Forms of Dehydrated Garlic, Garlic Powder, Garlic Salt, Oil of Garlic, Garlic Oleoresin, Tissue Culture of Celery Seed, Celery Cultivation, Tissue Culture of Coriander, Coriander Cultivation, Coriander Herb Oil, Coriander Oleoresin, Aromatic Tree Spices, Acidulant Tree Spices, Harvesting of Fruits, Balm or Lemon Balm, Curry Leaf Cultivation, Curry Leaf, Vanilla Production Plan By Tissue-Culture Technique, Processed Products, Spice Blends, Seasonings and Condiments, Tissue Culture of Spices
Ginger is obtained from the rhizomes of the plant Zingiber officinale Roso. It originated in
South East Asia and is valued for the dried ginger spice and preserved crystallised ginger.
Powerpoint dealing with the processing of Pepper and Cardamom. It deals with the flowchart involving the processing of these spices. It also deals with the various unit operations involved and the kind of equipment which is used to for the unit operations. it deals with all the processing after harvesting to drying, cleaning, packaging, storage etc of the spices
Cardamom is an important spice commodity of international commerce ever since the ancient Greek and Roman period.It is processed into various products like cardamom seeds,
cardamom powder, cardamom oil, cardamom oleoresin, encapsulated cardamom flavor etc. Processing of cardamom requires close monitoring right from harvest to the drying and final grading.Cardamom having cool and refreshing aroma and pleasant and sweet taste, the food prepared by adding it is likely to become more acceptable to more people in the coming years.
Industrial processing and related technological aspects of these products are covered here.
Cultivation, Growing, Processing and Extraction of Spice and CondimentsAjjay Kumar Gupta
Cultivation, Growing, Processing and Extraction of Spice and Condiments (Ajowan Or Bishop Weed, Allspice Or Pimenta, Amchur, Anardana, Pepper Black, White And Green, Pepper, Long, Peppermint, Poppy Seed, Rosemary, Saffron, Sage, Savory, Shallot, Spearmint, Star-Anise, Sweet Flag Or Calamus, Tamarind, Tarragon, Thyme, Turmeric, Vanilla)
Spices and Condiments are important high value commodities traded internationally for many centuries. In modern times, international trade in spices and condiments have increased dramatically which could be attributed to several factors including rapid advances in transportation, permitting easy accessibility to world markets, growing demand from industrial food manufacturers of wide ranging convenience foods which are either ready to eat or requiring minimal preparation time in the household, migration of large number of people of different ethnicity with their traditional food habits, to meet the changing requirements of industry.
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Agro Based Small Scale Industries Projects, Agro-processing of spices, book on spices, Cultivation of spices and condiments, Cultivation of various Spices in India, Extraction of Oleoresins & Essential Oils, Food Processing & Agro Based Profitable Projects, Food Processing Industry in India, How to extract oil from spices, How to grow spices from seeds, How to Process Spice, How to Start a Food Production Business, How to Start a Spices Production Business, How to Start Spices Processing Industry in India, How to Start Food Processing Industry in India, Importance of spices in our life, Most Profitable Food Processing Business Ideas, Most Profitable Spices Processing Business Ideas, new small scale ideas in Spices processing industry, Processing of spices and condiments, Processing of Spices and Plantation Crops, Production Technology of Spices, Profitable Spices to Grow, Small Scale Food Processing Projects, Small-scale spice processing, Spice production process, Spices and condiments and their uses, Spices and condiments pdf, Spices and Condiments: processing grading and Value added products, Spices Processing Industry in India, Starting a Food or Beverage Processing Business, Starting a Spices Processing Business, Steam Distillation of Spices
Marigold – cultivation aspects and pigment extractionperumal king
The information about marigold cultivation, varietal description, pests and disease management and pigment extraction procedure is explained in detail.
Grading Specifications of Five Major SpicesUnni Sreenivas
This presentation deals with the grading specifications of the five major spices viz turmeric, ginger, pepper, cardamom and chilli. It also shows the different varities of the spices
Powerpoint dealing with the processing of Pepper and Cardamom. It deals with the flowchart involving the processing of these spices. It also deals with the various unit operations involved and the kind of equipment which is used to for the unit operations. it deals with all the processing after harvesting to drying, cleaning, packaging, storage etc of the spices
Cardamom is an important spice commodity of international commerce ever since the ancient Greek and Roman period.It is processed into various products like cardamom seeds,
cardamom powder, cardamom oil, cardamom oleoresin, encapsulated cardamom flavor etc. Processing of cardamom requires close monitoring right from harvest to the drying and final grading.Cardamom having cool and refreshing aroma and pleasant and sweet taste, the food prepared by adding it is likely to become more acceptable to more people in the coming years.
Industrial processing and related technological aspects of these products are covered here.
Cultivation, Growing, Processing and Extraction of Spice and CondimentsAjjay Kumar Gupta
Cultivation, Growing, Processing and Extraction of Spice and Condiments (Ajowan Or Bishop Weed, Allspice Or Pimenta, Amchur, Anardana, Pepper Black, White And Green, Pepper, Long, Peppermint, Poppy Seed, Rosemary, Saffron, Sage, Savory, Shallot, Spearmint, Star-Anise, Sweet Flag Or Calamus, Tamarind, Tarragon, Thyme, Turmeric, Vanilla)
Spices and Condiments are important high value commodities traded internationally for many centuries. In modern times, international trade in spices and condiments have increased dramatically which could be attributed to several factors including rapid advances in transportation, permitting easy accessibility to world markets, growing demand from industrial food manufacturers of wide ranging convenience foods which are either ready to eat or requiring minimal preparation time in the household, migration of large number of people of different ethnicity with their traditional food habits, to meet the changing requirements of industry.
See more
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https://goo.gl/7xhMWz
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Fax: +91-11-23841561
Website : www.entrepreneurindia.co , www.niir.org
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Agro Based Small Scale Industries Projects, Agro-processing of spices, book on spices, Cultivation of spices and condiments, Cultivation of various Spices in India, Extraction of Oleoresins & Essential Oils, Food Processing & Agro Based Profitable Projects, Food Processing Industry in India, How to extract oil from spices, How to grow spices from seeds, How to Process Spice, How to Start a Food Production Business, How to Start a Spices Production Business, How to Start Spices Processing Industry in India, How to Start Food Processing Industry in India, Importance of spices in our life, Most Profitable Food Processing Business Ideas, Most Profitable Spices Processing Business Ideas, new small scale ideas in Spices processing industry, Processing of spices and condiments, Processing of Spices and Plantation Crops, Production Technology of Spices, Profitable Spices to Grow, Small Scale Food Processing Projects, Small-scale spice processing, Spice production process, Spices and condiments and their uses, Spices and condiments pdf, Spices and Condiments: processing grading and Value added products, Spices Processing Industry in India, Starting a Food or Beverage Processing Business, Starting a Spices Processing Business, Steam Distillation of Spices
Marigold – cultivation aspects and pigment extractionperumal king
The information about marigold cultivation, varietal description, pests and disease management and pigment extraction procedure is explained in detail.
Grading Specifications of Five Major SpicesUnni Sreenivas
This presentation deals with the grading specifications of the five major spices viz turmeric, ginger, pepper, cardamom and chilli. It also shows the different varities of the spices
Ginger: Zingiber officinale is quoted as "World's healthiest food". Native to South eastern Asia is used in dishes as delicacy, medicine / spice. It is consumed across the globe and has immense healing power for various disorders such as High BP, Osteoarthritis, Migraine, Gastrointestinal problems, etc.
Curcumin, the compound responsible for the yellow color of turmeric has much more to offer than just its color. Curcumin comes with a plethora of health benefits which makes it a hot topic in the nutraceutical industry. Unleash the world of curcumin and see the reasons why you need to spice it up!
Ginger Cultivation, Ginger Processing and Ginger Value Added Products, Ginger...Ajjay Kumar Gupta
Ginger Cultivation, Ginger Processing and Ginger Value Added Products, Ginger Oil, Ginger Glazing & Preservation, Extraction Of Oil (Jeera, Ajwain, Ginger, Cardamom Oil), Ginger Powder, Spice Oil Or Oleoresins, Dry Ginger From Green Ginger, Ginger Glazing & Preservation, Spice Oleoresin (Ginger), Ginger Processing (Peeling, Drying, Grinding, Bleaching Of Ginger), Ginger Cultivation & Storage, Ginger Oil (Super Critical Co2 Process), Ginger Paste In Pouch, Black Container, Ginger & Garlic Composite Plant (Flake, Powder & Oil), Ginger Products (Ginger Paste, Powder & Oil), Ginger Storage, Washing Of Ginger, Cultivation & Super Critical Oil Extraction Of Chilli, Ginger & Large Cardamom, Instant Ginger Powder Drink, Turmeric & Ginger Oil Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue, Plant Economics, Production Schedule, Working Capital Requirement, Plant Layout, Process Flow Sheet, Cost of Project, Projected Balance Sheets, Profitability Ratios, Break Even Analysis
Ginger is one of the excellent spice crops cultivated in Asia and India accounts for 40% of the world’s ginger production. Ginger root has high demand in national and international markets due to its excellent uses and benefits.
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Best Agro-Based Business Ideas ,agro based business plan, agro based small scale industries projects, demand of ginger oil, Food Processing & Agro Based Profitable Projects, food processing projects, Ginger Farming Information Guide, Ginger Garlic Paste Small Business Manufacturing, Ginger Oil Manufacturing Small Business Project, ginger oil project report, Ginger Powder Production, Packaging And Sales, Ginger Processing Plant Project Report, ginger processing project report, How to Start Ginger Processing Industry in India, Most Profitable Food Processing Business Ideas, new small scale ideas in food processing industry, Processing ginger for export, project profile on ginger and garlic processing, project report on ginger processing industries, project report on ginger processing plant, Project Reports on Food Processing Industries, Project Reports on Ginger & Ginger Processing Industries, Projects on Ginger Cultivation, Ginger Processing and Ginger, Projects on Plantation, Agro Based Farming, Cultivation, Ginger, small scale food processing ideas, Small Scale Ginger Processing Projects, Starting a Ginger Processing Business
Ingress Exports to promote green earth products to remove plastics and reduce CO2 emission . This is the first step towards Green Earth cleansing process.
(www.indiamart.com/prexportskolkata) We have achieved immense admiration from our clients by providing a highest quality collection of Bay Leaf, Black Cardamom, Black Cumin Seeds, Black Pepper, Coriander Seeds, Black Sesame Seeds and Turmeric Fingers. We ensure to deliver the offered products in a high quality packing materials in a prompt manner.
SUSTAINABLE FOOD WRAPPER (GOOD FOOD DESERVES GOOD CARE)Senthamizh Selvan
To combat the harmful environmental effects of plastic, many organization is seeking to replace excess plastic packaging with edible materials. Using innovative technology and plant-based materials organizations have developed numerous packaging alternatives safe for human consumption.
Big data management can assist companies in collecting data from different sources like weather, road traffic, route, temperature etc., and provide a proper estimate for the time taken to deliver goods. Moreover, big data and analytics can also forecast the effect of all the above factors on the quality of food. Big Data is affecting every area of our lives, and with its promise of better product control and higher profits, we can expect to see more in the food industry adopting Big Data analysis soon.
Brewing coffee is as much of an art as it is a science. It is generally classified under three types: decoction, steeping, and pressure methods. For all brewing methods, coffee must first be ground; then its soluble components must be dissolved in water, so they are released into the resulting brew. It is suggested to grind coffee right before brewing since the process releases flavour as well as results in a higher perception of aromas; these aromas consist of highly volatile compounds which can evaporate into the air over time. The grind level and particle size also play important roles in the taste of the final cup of coffee.
SUPPLY CHAIN MANAGEMENT CHALLENGES-FRUITS AND VEGETABLESSenthamizh Selvan
The supply chain management of perishable food products is complex as compared to other SCMs due to the perishable nature of the produce, high fluctuations in demand and prices, increasing consumer concerns for food safety & quality and dependence on climate conditions.
Instant coffee processing as described consists of a number of successively performed operations as follows:
(1) Grading,
(2) Blending of green coffees;
(2) Roasting and Grinding;
(3) Extraction;
(4) Concentration
(5) Drying, by(a) spray-drying or (b) freeze-drying
(6)Packaging
(7)Storage
(8)By-products
The soft, golden colored and delicate cigar-like rolls of Ceylon Cinnamon has long been an essential part of world cuisine and herbal medication yet claims its' origin to the humble cinnamon groves in the Western coast of Sri Lanka. The crop now grows in South America and the West Indies, Seychelles, and Reunion. The best quality cinnamon is produced in Sri Lanka.
Production
The bushes grow well in shaded places with an average rainfall and without extremes of temperature. The optimum temperature for production is between 27 and 30°C. The soil should not be waterlogged as this produces a bitter-tasting bark. Eight or tenside branches grow on the bush and these are harvested after about three years to obtain the cinnamon bark.
Harvesting
Cinnamon bark is harvested twice a year immediately after each of the rainy seasons when the humidity makes the bark peel more easily. The trees are first harvested when they are three years old, one year after pruning. The side stems that are about three years old are removed and the bark is stripped off. Cinnamon bark is only obtained from stems that are between 1.2 and 5cm in diameter.
Processing
Processing accounts for about 60% of the cost of production of cinnamon. This is because the peeling of bark from the stems is labour intensive and is usually done by hand, by skilled peelers. The quality of cinnamon depends on how well the bark is removed from the stems
Drying
The compound quills are placed on coir rope racks and dried in the shade to prevent warping. After four or five days of drying, the quills are rolled on a board to tighten the filling and then placed in subdued sunlight for further drying.
Grading
quality of cinnamon is judged by the thickness of the bark, the appearance (broken or entire quills) and the aroma and flavour.
Packaging
Cinnamon quills are cut into pieces up to 10cm in length and packed into moisture-proof polypropylene bags for sale. The bags should be sealed to prevent moisture from entering. Sealing machines can be used to seal the bags. Attractive labels should be applied to the products.
Storage
Dried cinnamon quills must be stored in moisture-proof containers away from direct sunlight. The stored cinnamon quills should be inspected regularly for signs of spoilage or moisture. If they have absorbed moisture, they should be re-dried to a moisture content of 10%.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
2. Why is chili hot to taste
Chili contains capsaicin, an alkaloid substance
which makes chili hot to taste.
Capsaicin is present in chili seeds and
membranes.
When chili powder is swallowed, capsaicin makes
the brain to release a neurotransmitter called
substance P.
3. When was chili introduced in India?
In May 28, 1498, Chili was brought to
India by the Portuguese explorer
Vasco-da-Gama.
4. Which is the hottest chili in the world? Where
is it found?
“
5. What is the remedy if I have bured my mouth from
eating too much of chili?
Milk, Milk cream, curd, and other
dairy products will reduce the
burning sensation in your mouth.
Drinking water will not help the
situation.
6. WHY IT IS CALLED RED
PEPPER?
• Christopher Columbus, the founder of America,
was one of the first Europeans who
encountered and consumed chilli, and called it
peppers due to the similarity in taste.
• Columbus thought this was another variety of
black pepper.
• It is commonly called chilli pepper, red or green
pepper, or sweet pepper in Britain.
• Capsicum in Australian.
• Bell pepper in the US and Canada.
• Paprika in some other countries
8. INDIAN NAME OF SPICES
Telegu –Mirapakaya
Tamil- Mulagu
Malayalam- Mulagu
Kannada- Menashinakayi
Hindi- La1 mirch (red), Hari mirch (green)
Assami- Jolokia
Bengali- Lanka, hforich
Urdu- Lalmarach
English- Cayenne pepper, Red pepper. Chilli, Chili
9. FOREIGN NAME OF SPICES
Spanish : Pimenton
French : Puvre de Guinee
German : Paprika
Arabic : Filfil Ahmar
Dutch : Spaanse Peper
Italian : Peperone
Portuguese : Pimento
Russian : Struchkovy pyeret
Japanese : Togarashi
Chinese : Hesiung Yali chiao
British : Chillies(Hot) Pepper(Sweet)
10. MAJOR EXPORTERS,IMPORTERS,PRODUCERS,&
CONSUMERS IN THE WORLD
CONSUMERS EXPORTERS IMPORTERS PRODUCERS
India India (25%) United Arab
Emirates
India (Asia)
China China (24%) European
Union
China (Asia)
Mexico Spain (17%) Sri Lanka Indonesia
(Asia)
Thailand Mexico (8%) Malaysia Korea (Asia)
United States of
America
Pakistan (7.2%) Japan Pakistan (Asia)
United Kingdom Morocco (7%) Korea Turkey (Asia)
Germany Turkey (4.5%) China Sri Lanka (Asia)
14. CLASSIFICATION
Kingdom : Plantae
Division : Magnoliophyta
Class :magnoliopsida
Order :Solanales
Family :Solanaceae
Genus :capsicum
Capsicum is derived from the Greek word
"Kapsimo" meaning "to bite."
17. CULTIVATION PATTERN
Chilli is cultivated from sea level to 1,600 m
Annual rainfall of 600-1,250mm.
Optimum temperature-17-23°C.
2Seasons:
1. Sowing:May-June Harvest : October
2. Sowing: September Harvest : February.
20. • Chilli is a warm season crop
• 1,250 g of seeds would be required to
raise seedlings for planting an area of
one hectare.
• onion, brinjal Castor and coriander are
grown as intercrops.
• Yields 2-2.5 tonnes of dry chilli and 7.5-
10tonnes of green chilli from a hectare.
• About four to five pickings are possible.
• Moisture content of 65-80% reduced to
10%.
24. SUNDRYING-5TO 15 DAYS depending on day temperature & Humidity
OPTIMUM TEMPERATURE-65 -70 degree celsius
SUNDRYING-5TO 15 DAYS depending on day temperature & Humidity
OPTIMUM TEMPERATURE-65 -70 degree celsius
DRYINGDRYING
26. STORAGE
• Cold storage temperature for chillies
is 10 ± 2°C.
• Under the storage conditions, the
storage life of chillies is extended up
to 10-12 days.
27. PACKAGING
• The capacity of gunny bags is generally
20-25 kgs. in North Eastern States and in
Punjab.
• In Andhra Pradesh and Tamil Nadu, the pack
size is more than 40 kg. & in Andhra Pradesh
the pack size is even 100 kg.
35. HEAT VALUE-8000-15000 SHU
ASTA COLOR VALUE-159.9
HEAT VALUE-8000-15000 SHU
ASTA COLOR VALUE-159.9
BYADAGI
• Grown in Dharwad and Bydagi
region.
• It is named after the district of
Byadgi located in Haveri district
of karnataka.
• Second Largest turnover in chilli
varieties of india.
• A long pointed chili, dark red and
strongly wrinkled.
• It is much used in Goa and
Karnataka,
• It is considered essential to
Marathi cuisine, valued for the
bright red color it imparts.
• It is also ground and sold as
"Kashmiri Chili Powder“ .
• Grown in Dharwad and Bydagi
region.
• It is named after the district of
Byadgi located in Haveri district
of karnataka.
• Second Largest turnover in chilli
varieties of india.
• A long pointed chili, dark red and
strongly wrinkled.
• It is much used in Goa and
Karnataka,
• It is considered essential to
Marathi cuisine, valued for the
bright red color it imparts.
• It is also ground and sold as
"Kashmiri Chili Powder“ .
• Grown in Dharwad and Bydagi region.
• It is named after the district of Byadgi
located in Haveri district of karnataka.
• Second Largest turnover in chilli
varieties of india.
• A long pointed chili, dark red and
strongly wrinkled.
• It is much used in Goa and Karnataka,
• It is considered essential to Marathi
cuisine, valued for the bright red color it
imparts.
• It is also ground and sold as "Kashmiri
Chili Powder“ .
• Used for colour extraction.
• This colour is highly popular among
food and beverage processors for its
use as a colouring agent.
• Grown in Dharwad and Bydagi region.
• It is named after the district of Byadgi
located in Haveri district of karnataka.
• Second Largest turnover in chilli
varieties of india.
• A long pointed chili, dark red and
strongly wrinkled.
• It is much used in Goa and Karnataka,
• It is considered essential to Marathi
cuisine, valued for the bright red color it
imparts.
• It is also ground and sold as "Kashmiri
Chili Powder“ .
• Used for colour extraction.
• This colour is highly popular among
food and beverage processors for its
use as a colouring agent.
36. Ramnad Mundu/ Gundu Molzuka / Round
ASTA COLOR VALUE-32.95
CAPSAICIN-0.17%
ASTA COLOR VALUE-32.95
CAPSAICIN-0.17%
• A small almost spherical chili
with shiny skin, an orange-red
color and medium heat.
• It is grown particularly in the
Ramnad district of Tamil Nadu
and is used in that state,
particularly in the Chettinad
cuisine.
• They ranged from 0.7 to 1.25
inches diameter with most
around 1.0 inch
• Harvesting season - March to
May
37. NAGA JOLOKIA(or) GHOST CHILI
SHU-855,000–1,041,427SHU-855,000–1,041,427
• This chili is grown in the far
northeast of India, mainly the states
of Nagaland, Assam and Manipur.
• This chili is grown in the far
northeast of India, mainly the states
of Nagaland, Assam and Manipur.
38. TOMATO CHILLIES
• Tomato Chilli (Warangal Chappatta), as
the name suggests, is peculiar to the
Warangal district of Andhra Pradesh.
• They are short and deep red in colour and
are slightly less pungent and milder in
flavour.
CAPSAICIN-0.17%%
39. BIRD’S EYE CHILLI(DHANI)
These are used mainly in the far
eastern states such as Assam,
Mizoram, Manipur and Nagaland.
adjacent to Burma.
Blood red in colour, highly pungent
Kerala & Thai cuisine cuisine
ASTA COLOR VALUE-41.7
CAPSAICIN-0.59%
40. HINDUPUR –S7
Grown in Hindupur in Andhra
Pradesh
Red in colour, hot and highly
pungent.
Harvest Season: December to
March.
Grown in Hindupur in Andhra
Pradesh
Red in colour, hot and highly
pungent.
Harvest Season: December to
March.
ASTA COLOR VALUE-33.00
CAPSAICIN- 0.24%
ASTA COLOR VALUE-33.00
CAPSAICIN- 0.24%
41. KASHMIRI 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
ASTA COLOR VALUE-
54.10
CAPSAICIN-0.325%
42. GUNTUR SANNAM-S4 TYPE
It is grown in guntur district and
also warangal,Prakasam and Khamam
in AP.
Sanam (telegu)-Thin and Long
It is also known as334 Sannam
Chillies
Skin thick,hot and red
Planting Season-October to May
Harvesting season - December to
May
Annual Production - 2,80,000 tonnes
Available in Guntur market
They have thick red skin with high
pungency and fieriness.
It is mainly used for its pungency
and for the extraction and derivation
of capsaicin.
ASTA COLOR VALUE-32.11
CAPSAICIN-0.226%
Pungency (Heat) : 18000 SHU to
22000 SHU
43. WONDER HOT
Wonder hot is widely used for
making red chilli powder.
Mostly grown in the fertile lands of
Warangal which is located in Andhra
Pradesh
Length12 cms to 15 cms.
Wonder Hot Chilli is large in size,
less seeds, dark red
ASTA COLOR VALUE-90-
120
CAPSAICIN-0.226%
Pungency (SHU)8000 to 12000
44. TEJA CHILLIES-S17
Teja Chili is mostly grown in Andhra
Pradesh, Karantaka, Maharashtra,
Madhya Pradesh & Gujrat states of
India.
The harvesting season of Teja Chili
is from December to March.
Teja Chilly is small in size, thin in
shape, normal seed content, bright
red
Length6 to 8 Cms (without stem)
ASTA COLOR VALUE-50 ASTA – 60
ASTA
CAPSAICIN-
Pungency (Heat)75000 to 110000 SHU
45. KANTHARI-WHITE
Grown in Kerala & some parts of
Tamil Nadu
Short and ivory white in colour with
high pungency
Chilies are very small in size(not
more than 2-3 cm)yet pungent and
hot,
is often used in chutneys and
pickles
ASTA COLOR VALUE-2.96
CAPSAICIN-0.504%
46. MP G.T. SANAM CHILLIES
Grown in Indore, Malkapur Chikli
and Elachpur areas of Madhya
Pradesh
Harvesting season is from January
to March.
Red in color and pungent
ASTA COLOR VALUE-73.82
CAPSAICIN-0.21%
47. INDO-5 CHILLIES
It is majorly grown in the fertile
lands of Andhra Pradesh, Karnataka
and Maharashtra.
The skin of Indo 5 is very thick as
compared to other varieties of Indian
Chillies and due to an additional
feature of having a high heat values .
it is considered to be most ideal for
making Crushed chilli (chilli flakes)
which is majorly consumed with
pizzas and burgers worldwide.
Indo 5 Chilli is also known as
Indem- 5 Chilli, US- 5 and Endo 5
Chillies also
t is thick, blood red in appearance,
no wrinkle, less seeds contents.
56. The main quality factors in chillies are
(i) colour,
(ii) size,
(iii) shape,
(iv) seed content,
(v) pungency,
(vi) presence of dirt and other foreign matter.
(vii) extent of damage and
(viii) moisture content.
• Moisture content higher than 15% is critical
with respect to mould growth.
• The usual limit of aflatoxins in chilli is 0.03
ppm.
57. HEAT AND COLOR
• Chemical composition of the Capsicum includes Capsaicinoids
and Carotenoids.
• The pungency is based on the concentration of Capsaicinoids,
primarily of capsaicin.
• The capsaicin is concentrated in the placenta area (white pith
where seeds are attached). 60% of capsaicin is in the white
pith and 40% in the seeds.
• Flavor is located Carotenoids, the color of the skin. The stronger
the color, the stronger the flavor.
• As the ground chili pepper ages, it lose the color and the
flavor.
58.
59.
60. ADULTERATION
• artificial dyes
• almond shell dust, and
• dried red beet pulp
• coating with mineral oil or synthetic
dyes such as coal tar red to improve
the colour and appearance.
• adding moisture to increase the
weight of a load
61.
62. AS PER REGULARION (FOOD REGULATIONS, 1955)
THE MAXIMUM ALLOWABLE CONCENTRATION IN
PPM OF SOME METAL POLLUTANRS IN CHILLI IS
GIVEN BELOW: