Chillies of India

8/6/2019 Chillies of India

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Chilli is grown throughout the country and is used in almost all dishes. Chillies are of

numerous variety and their degree of pungency varies. Dry and fresh

Chillies are used in various dishes. Dry chilly gives a red colour and

makes the dish attractive.

This spice is grown throughout the year and so there is no scarcity anda good quantity is exported. Kashmir chillies are known for its colour

and pungency. The highly pungent chilly is 'Sannam' and slightly

pungent chilly is 'Mundu'. Sannam has international popularity.

Chillies are used with or without stalks. To make good quality of

chilli powder the stalks should be removed. It is variously called

capsicum, paprika, pimento, sweet pepper, red pepper, cayenne pepper and bird

pepper, depending on the type of chilli and the manner in which it is prepared and

used. Indian chillies are mainly exported to USA, Sri Lanka, Bangladesh, the middle

and the far east.

Chillies of India

Birds Eye Chilli (Dhani)

Grown in Mizoram and some areas of Manipur. Highly pungent.

Byadagi (Kaddi)

Grown in Dharwar, Karnataka. Less pungency or without

pungency.

Ellachipur Sannam

Grown in Amaravathi district of Maharashtra. Very hot.

Guntur Sannam

Grown in Guntur, Warangal, Khammam districts of Andhra

pradesh. Skin thick and hot.

Hindpur

Grown in Hindpur in Andhra Pradesh. Hot and highly pungent.

Jwala

Grown in Kheda, Mehsana and in south Gujarat. Highly

pungent.

Kanthari - White

Grown in Kerala and some parts ofTamil Nadu

. Short and ivory white in colour with high pungency.
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Kashmir Chilli

Grown in Himachal Pradesh, Jammu and Kashmir and also in

subtropical regions ofNorth India during winter seasons.

Madhya Pradesh. G.T Sannam

Grown in Indore, Malkapur Chikli and Elachpur areas of

Madhya Pradesh.

Madras Pari

Grown in Nellore district of Andhra Pradesh.

Nagpur

Grown in Nagpur district of Maharashtra. It is pungent.

Nalchetti

Grown in Nagpur district ofMaharashtra. Extremely pungent.

Ramnad Mundu

Grown in Ramnad district of Tamil Nadu. Hot.

Sangli Sannam

Grown in Kolhapurdistrict of Maharshtra. Hot.

Sattur

Grown in Dindigul, Sattur, Rajapalayam, Sankarankoli and

Theni in Tamil Nadu. Pungent with thick skin.

Mundu

Grown in Anantpur district ofAndhra Pradesh. Fairly good

pungency.

Tadappally - BiglongGrown in Tadappally in Andhra Pradesh. Less pungent, thick

skin.

Tomato Chilli (Warangal Chappatta)

Grown In Warangal, Khammam, East and West Godavari

districts of Andhra Pradesh. Less pungent.
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In Hindi :

Loung

Clove is one of the oldest spices in the world, is the dried, unopened flower bud of a

small evergreen tree. It is indigenous to the Moluccas Islands of

Indonesia.

Clove goes mainly as an ingredient of a variety of food specialties,beverages, medicines, cosmetics, perfumery and toiletries.

Either whole or as a powder, Clove finds extensive application in

Indian foods.

It is an active ingredient of garam masala and several kinds ofcurry powders. Clove is

also highly recommended for makingpickles, ketchups, and several

kinds of sweets. It is very often used with pan for chewing after

meals, and in tooth pastes as a fragrant mouth-freshener.

Karnataka, Tamil Nadu and Kerala are the main Clove producing

states in India.

Pepper
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In Hindi : Kalimirch

Pepper, the king of all spices is considered as the oldest and best known in the world.

India is one of the largest pepper producer in the world. It is mainly cultivated inKerala, Karnataka and Tamil Nadu.

Pepper corns are very strong in odour and taste, used in canned foods as a flavouring

agent. It is commonly used in all dishes as a very popular spice.

Indianblack pepper is of two types; 'Malabar garbled' and 'Thalessary extra Bold'.

Several processed form of green pepper are also available (frozen, dehydrated, free-

dried and packed in brined). It is exported to many parts of the world.

Punnayur, Karimuda, Kottanadan, Kalluvally and Balankotta are the different

varieties of pepper cultivated. From October the harvesting season begins and ends inthe month of February. Long pepper is found in states like Andhra Pradesh, Uttar

Pradesh, West Bengal, 'Anamalai hills' in Tamil Nadu and Chirapunji in Assam.

Ginger

Ginger is used since time immemorial. It is a major crop cultivated in India and

marketed as fresh and dried spice. It is a small grassy plant grown in all seasons

throughout the year. Indian Ginger is famous for its flavour, texture and taste.

More than a spice ginger is considered as a taste maker, a drug, an appetizerand a

flavourant. Superior quality of ginger is produced from Kerala though it is grown

throughout the country. The congenial climate and the fertile soil helps to produce

quality ginger.

In the world market Indian ginger is popularly known as 'cochin ginger' (NUGC) and

'calicut ginger' (NUGK).

Ginger is available in a variety of forms likeoils, oleoresins, fresh ginger

in brine,pickles, candies and syrups . Garbled/ungarbled, bleached/unbleached andpowder forms of ginger is also marketed.
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India has a predominant position in ginger production and export. The principal

buyers are the Middle East, USA, UK and the Netherlands .

Cumin

In

Hindi:Jeera

Cumin is thedried fruit of a small herbaceous plant. Cumin adds flavour to foods,

liquors and beverages. The spice is of particular value in the blending of Indiancurry

powder. It also enlivens pulaous, biryanis and kebabs. Cumin has digestive properties

and when boiled in water acts as an excellent refreshener. It is also used in medicines,

toiletries and perfumery.

Indian cumin grows abundantly in Gujarat, Rajasthan and Utter Pradesh. It is

exported in its natural form as well as oil and powdered forms. Exports are mostly to

USA, Singapore, Japan, UK and North Africa.
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Chillies of India