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Color:
Deep red or dark red color.
Retains its vibrant hue even after drying or grinding, making it suitable for chili powder production.
Size:
Length: 4-7 cm (medium-sized chili).
Thin, elongated shape with a pointed tip.
Skin:
Thin skin, which makes it easy to dry and grind into powder.
Flavor:
Distinctive strong spicy taste with a slightly tangy note.
Preferred for its intense heat rather than its aroma.
Moisture Content:
Generally, less than 10%, ensuring a longer shelf life when stored properly.
Types of Red Chilli,
1. Byadgi Chili
Features: Known for its deep red color and wrinkled skin, it has a mild pungency and is widely used for its natural red coloring in dishes.
Uses: Spice blends, cosmetics, and food coloring.
2. Guntur Chili
Features: Highly pungent and known for its bold, spicy flavor. This chili is a major export variety.
Uses: Curry powders, sauces, and pickles.
3. Kashmiri Chili
Features: Known for its bright red color and mild heat, it adds a vibrant appearance to dishes.
Uses: Curries, tandoori dishes, and for imparting color to gravies.
4. Sannam Chili (S4 Chili)
Features: Medium pungency, reddish color, and widely cultivated for export.
Uses: Spice powders, seasonings, and sauces.
(Price timing can change based on various factors.)
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