CHILLI WHOLE
Chilly is the dried ripe fruit of the genus Capsicum. Capsicum annuum is an annual 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. Capsicum frutescence is a perennial chilly with small sized pods wh ich are highly pungent. It is commonly known as ‘bird chilly’ and ‘Tabasco’. 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 like pepper sauce and Tabasco 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, as it is a ‘natural plant colour’.
Quality
Teja Chilli with stem or without stem, Byadgi Chilli with stem or without stem