Red Chilli Dry (Capsicum Frutescens)

Outfitted with a modern infrastructure, we are the most prominent manufacturer, exporter and supplier of Red Chilli Dry (Capsicum frutescens). Our dry red chill in flaming red color features three different kinds of dried chilies. This chili is used in various ways as ground form, seeds, whole form, powder, paste, chilies revolutionized the cooking of tropical countries by their flavor, color and taste. When made into powder that is not particularly that hot, but is laden with flavor.

Specifications:
Indian Name : Mirchi
Botanical Name : Capsicum Annum
Family : Solanaceae

Cultivation Zone : The important chilli growing states of India are Andhra Pradesh (46%), Karnataka (15%), Maharashtra, Madhya Pradesh, Orissa, West Bengal, Rajasthan and Tamil Nadu. Use of Chilli (Capsicum Frutescens) Culinary Usage: The fruit is eaten cooked or raw for its fiery hot flavor. Well-known dishes with a strong chile flavor are Mexican salsas, Tex-Mex chile con carne, and Indian vindaloos and other curries. Chilli powder is a spice made of the dried ground chillies. Bottled hot sauces such as Tabasco sauce are made from Tabasco chillies, similar to cayenne, which may also be fermented.

Medicinal Properties: Red chillies are very rich in vitamin C and pro-vitamin A. Yellow and especially green chillies (which are essentially unripe fruit) contain a considerably lower amount of both substances. In addition, they are a good source of most B vitamins and vitamin B6 in particular. They are very high in potassium and high in magnesium and iron. Their high vitamin C content can also substantially increase the uptake of non-heme iron from other ingredients in a meal, such as beans and grains. Chillies are a vital source of vitamin C content i.e. 91 milligrams in 1/4 cup of fresh chilies. Though we don't eat chili in large quantities, the amount of vitamin C is still significant. Red chilies are full of beta-carotene.