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Home » Our Products » Chilli

Chilli



Chilli is the dried ripe fruit of the genus Capsicum. 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.

Capsicum frutescence is a perennial chilly with small sized pods which are highly pungent. It is commonly known as ‘bird chilly’ and ‘Tabasco’.
  • Botanical Name : Capsicum Frutescens
  • English Name : Capsicum Frutescens
  • Hindi Name : Lal Mirch
  • Family Name : Solanaceae
  • Availability : Whole / Grounded (Powder)

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.

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. Dehydrated green chilly is a good source of vitamin ‘c’



Coriander



Coriander generally known as “Dhania” (Coriandrum sativum) belongs to Apiaceae. It is cultivated in Rajasthan, Gujarat, Madhya Pradesh, Tamil Nadu, U.P., etc. Mainly used as a condiment for its medicinal properties as well as for culinary purposes as spice. Green leaves of coriander are also extensively used for culinary purposes

Coriander, also known as cilantro, Chinese parsley or dhania, is an annual herb in the family Apiaceae. Coriander is native to regions spanning from southern Europe and North Africa to southwestern Asia

The ground coriander is obtained from the Coriander seed of the coriander plant.Most commonly, it is bought as whole dried seeds, but it can also be found as a powder. When grinding at home, it can be roasted or heated on a dry pan briefly to enhance the aroma before grinding it in an electric grinder or with a mortar and pestle; ground coriander seeds lose their flavour quickly in storage hence it is best to ground as needed. Coriander powder has a pleasing whiff and taste. One can crush coriander seeds finely or coarsely as per recipe requirement.

Culinary Uses
  • Coriander is usually well known as Mexican or Chinese parsley and as Dhania in India.
  • Coriander and cumin seeds are pounded together, which is very popularly used in Indian dishes.
  • Coriander is used just as much in sweet dishes as in savoury ones.
  • It is an essential ingredient of many curries and gravies as it has a mild aroma instigating the appetite.
  • Coriander powder can be utilized well in barbecue.
  • Coriander powder is put in to give the dish a pleasing taste. The taste of the coriander also helps blend the tastes of all other spices that are added to the dish.
  • Adding ground coriander to pancake and waffle mixes.
  • Put coriander seeds in a pepper mill and keep on the dinner table so that you and your family can use them at any time.
  • The chutney is very common dish, where in coriander powder is used liberally.



Turmeric



Turmeric is the boiled, dried, cleaned and polished rhizomes of Curcuma longa. The plant is a herbaceous perennial, 60-90 cm high, with a short stem and tufted leaf. There are 7 to 12 leaves, the leaf sheaths forms the pseudo stem. The lamina is green above and pale green below and has a length of 30-40 cm and width 8-12 cm. Inflorescence is a central spike of 10-15 cm length. 1-4 flowers are born in axil of the bract opening one at a time. About 30 flowers are produced in a spike. Seeds are produced in capsules and there will be one to numerous sunken capsules in an inflorescence.
  • Botanical Name : Curcuma Longa L
  • English Name : Turmeric
  • Hindi Name : Haldi
  • Family Name : Zingiberaceae
  • Varieties : Nizam Grade, Dugirala

Origin and Distribution
It is a native of India. Apart from India, it is cultivated in Pakistan, Malaysia, Myanmar, Vietnam, Thailand, Philippines, Japan, Korea, China, Sri Lanka, Nepal, East & West Africa, South Pacific Islands, Malagasy, Caribbean Islands and Central America. In India, it is cultivated in the States of Andhra Pradesh, Maharashtra, Orissa, Tamil Nadu, Karnataka and Kerala.

Turmeric is a tropical crop cultivated from sea level to 1200 meter MSL. It grows in light black, black clayey loams and red soils in irrigated and rainfed conditions. The crop cannot stand water logging or alkalinity.

Uses
Turmeric is used to flavour and to colour foodstuffs. It is a principal ingredient in curry powder. Turmeric oleoresin is used in brine pickles and to some extent in mayonnaise and relish formulations, non-alcoholic beverages, gelatins, butter and cheese etc. The colour curcumin extracted from turmeric is used as a colourant.

Turmeric is also used as a dye in textile industry. It is used in the preparation of medicinal oils, ointments and poultice. It is stomachic, carminative, tonic, blood purifier and an antiseptic. It is used in cosmetics. The aqueous extracts has biopesticidal properties.

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Cumin Seed Fennel Seed Fenugreek Psyllium Husk Dill Seed
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Turmeric
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