Chilli
Chilli is a spicy fruit of the Capsicum plant that is widely used as a spice and seasoning in many cuisines around the world. It is a member of the nightshade family and is known for its hot and pungent flavor, as well as its bright red or green color.
Chilli is used in a variety of culinary applications, ranging from spicy sauces and condiments to soups, stews, and curries. It is also a popular ingredient in many snack foods, such as chips and crackers.
The heat of chilli is caused by the presence of a compound called capsaicin, which stimulates the nerve endings in the mouth and produces a sensation of heat and burning. The level of heat in chilli can vary widely depending on the variety and maturity of the fruit, with some varieties being much hotter than others.
In addition to its culinary uses, chilli has also been used for medicinal purposes for centuries. It is believed to have anti-inflammatory and pain-relieving properties, and has been used to treat a variety of conditions, including arthritis, headaches, and sore throat.
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. Dehydrated green chilly is a good source of vitamin ‘c’
Shelf Life : 24 months after manufacturing.
Storage : In covered finished good shed, in dry atmosphere.