Processing of Spices and Plantation crops Food technology

1. RED CHILLI Ms. V. V. Uttarwar

2. INTRODUCTION
Botanical Name
Capsicum annum L., Capsicum frutescens L.
Family
Solanaceae
Commercial Plant Part
Green as well as ripe and dried pod (fruit)
capsaicin

3. ORIGIN AND DISTRIBUTION
Chilly is reported to be a native of South America and is widely
distributed in all tropical and sub tropical countries including
India. It was first introduced in India by Portuguese towards the
end of 15th Century. Now it is grown all over the world except
in colder parts.
Andhra Pradesh is the largest producer of Chilli in India and
contributes about 26% to the total area under Chili, followed
by Maharashtra (15%), Karnataka (11%), Orissa (11%), Madhya
Pradesh (7%) and other states contributing nearly 22% to the
total area under Chilli.

4. BOTANY
Chilli is the dried ripe fruit of the genus Capsicum.
Chilli is bushy plant. It is herbaceous in nature. The
genus has two main species. i.e. is Capsicum
frutescence and capsicum annum.
Capsicum annuum is an annual sub –shrub, the
flowers of which are borne singly and fruits usually
pendent, which provide red peppers, cayenne,
paprika and chillies and sweet pepper (bell pepper) a
mild form with large inflated fruits(Large and bell
shaped). Fruits of Capsaicum annu are thik skinned ,
slender and less pungent.
Capsicum frutescence is a perennial chilly with small
sized pods which are highly pungent. It is commonly
known as ‘bird chilly’ and ‘Tabasco’. Fruits of
capsaicun frutescence are long , slender and morer
pungent. They are thin skinned.

5. INDIAN NAME OF SPICES
Hindi : Lal mirch Bengali : Lanka, Lankamorich Gujarati : Marcha
Kannada : Mensina kai Malayalam : Mulaku Marathi : Mirchi Oriya :
Lanka Punjabi : Lalmirch Tamil : Milagay Telugu : Mirapa kaya Urdu :
Lalmirch
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)

6. CAPSAICIN (C18H27NO3)
• Capsaicin (8-methyl-N-
vanillyl-6-nonenamide) is an
active component of chili
peppers
• In general thin skinned fruits
of capsicum fruits have
highest capsaicin content .
• The coloring matter of ripe
fruits consist of several
compounds like Capasanthin,
capsorubin, Cryptoxanthin,
Zaexanthin.
• The total capsaicinoids
content is 0.1- 2 %.

7. CONTI….
Scoville organoleptic test –
Systematic approach to
measure pungency
The number of Scoville Heat
Units (SHU) in a pepper or
even hot sauce indicates the
amount of capsaicin
present. The higher the
Scoville rating, the hotter
the pepper.
ASTA- Unit of Pungency
(HPLC method)

8. 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.
•Paprika, Bydagi chilly, Warangal chapatta and similar high colour less
pungent varieties are widely used for colour extraction.
•This colour is highly popular among food and beverage processors
for its use as a colourant, since this being a ‘natural plant colour’.
•As a medicine it is used as an counter irritant in Lumbago, Neuralgia,
and Rheumatic disorders.
•Capsicum has a tonic and carminative action. Taken inordinately it
may cause gastro-enteritis.
•The enzyme isolated from chilly is used in the treatment of certain
type of cancers.
•Oleoresin capsicum is used in pain balms and vaporubs.

9. BIRDS EYE CHILLI(DHANI)
Grown in Mizoram & some areas of Manipur
Blood red in colour, highly pungent
Harvesting season-October to December
Available in Calcutta market
ASTA colour value-41.7
Capsaicine-0.589%
VERITIES

10. BYADAGI(KADDI)
Grown in Dharwar Karnataka
Red in colour with less pungency or
without pungency
Harvesting season-January to May
Annual Production-21,000 tonnes
Available in Hubli-Dharwad markets
ASTA colour value-159.9
Capsaicine-Negligible

11. ELLACHIPUR SANNAM-S4 TYPE
Grown in Amaravathi District of Maharashtra
Reddish in colour and very hot
Annual Production - 1800 tonnes
Harvesting season-September to December
Available in Bombay,Delhi,Ahemedabad and Nagpur
ASTA colour value - 70.40
Capsaicine-0.2%

12. GUNTUR SANNAM-S4 TYPE
Grown in Guntur, Warangal, Khammam Districts of Andhra Pradesh
Skin thick,hot and red
Harvesting season - December to May
Annual Production - 2,80,000 tonnes
Available in Guntur market
ASTA colour value- 32.11
Capsaicine-0.226%

13. HINDPUR-S7
Grown in Hindpur in Andhra Pradesh
Red in colour,hot and highly pungent
Harvesting season- December to March
Available in Hindpur
Capsaicine-0.24
ASTA colour value- 33.00

14. JWALA
Grown in Kheda, Mehsana & in South Gujarat
Highly pungent, light red in colour, short and
the seeds are compact
Harvesting season-September to December
Available in Unjha market
Capsaicine-0.4%

15. KANTHARI-WHITE
Grown in Kerala & some parts of Tamil Nadu
Short and ivory white in colour with high pungency
Mainly grown as a homestead crop
Available in the markets throughout the year
ASTA colour value- 2.96
Capsaicine-0.504%

16. KASHMIR 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
Available in major markets of North India
ASTA colour value- 54.10
Capsaicine-0.325%

17. MADHYA PRADESH G.T.SANNAM
MADHYA PRADESH G.T.SANNAM
Grown in Indore, Malkapur Chikli and Elachpur areas of Madhya
Pradesh
Red in colour and pungent
Harvesting season-January to March
Annual Production - 7500 tonnes
Available in major markets of Madhya Pradesh.

19. HARVESTING
Depending upon type and final use.
Flowering starts after 1-2 moths of transplanting.
For fresh use (Vegetable purpose), can be harvested at full
grown green stage, for picking green and ripe stage, red
ripe fruits for dry chili.
Fruits can be harvested weekly after 50-55 days of
flowering.
Under favorable conditions chili production can continue
for several months.
Harvested chili may have 650 80 % moisture content.


20. CURING AND DRYING OF CHILI
Harvested chili heaped indoor for 2-3 days to bring
uniform color(22-25 C ).
Ripe fruits are spread on ground for drying purpose.
The drying fruits are heaped during night time and
spread uniformly during day time.
Frequent strings are given during day time for
uniform drying, and to prevent mould growth.
The completely dried pods are heaped and filled in
gunny bags / packed in polythene sheets.

21. DRYING

22. .
Harvested chili fruits are dried for 8 hours at 60
C, then reduced the temperature to 50 C and
continue until fruits are completely dry (About
10 more hours).
In general, cultivar with low dry matter content
and/ or thick flash are difficult to dry and are
generally sold fresh
Mechanical Drying

23. YIELD
In India area under chilli crop raised
during last three decades for ripe – red –
dry fruits varies from 634 to 921 thousand
hectares, with total production of 364 to
895 thousand tons of dry fruits with an
average yield of 574 to 957 kg per
hectare.

24. PROCESSED PRODUCTS:
•Red chili
•Red chili Powder
•Chili Oil
•Chili Oleaorersin
•Chili Pickle
•Chili puree / Paste
•Chili seeds
•Capsaicin

25. THANK YOU