Red Chilli Pepper

Red Chilli Pepper

The Red chilli peppers we export are sourced directly from our self owned farms. Therefore, these red chilli peppers are fresh and free from any impurities. Our Red Hot chilli pepper is used as a condiment and vegetable all over the world. The red chilli pepper made accessible from us is made available in safe and secure packing and hence its freshness can be retained for a longer period of time. Besides, we are one of the most renowned red chilli pepper manufacturers as well as suppliers from India.

The term chilli can be confusing. It is used for several species in the genus Capsicum, of which there are lots of cultivars grown worldwide. These two are the most important in South Asia. The Latin name Capsicum comes from a Greek-based derivative of 'kapto' meaning 'to bite' - in reference to its pungency.

The plant

Commercially produced red chilli pepper mainly comes from Capsicum annuum cultivars. It is a very variable species growing to 1.5 m high.
Leaves - the shape varies according to cultivar from broadly rounded to elongated with a tapering tip. The colour ranges from dark to light green and occasionally even purple.

Flowers - single, white flowers usually occur at the ends of branches.

Fruits - very variable in size, shape, colour and pungency. Depending on the cultivar, they range from the mild, fleshy, sweet peppers used as vegetables and to make paprika, to the tiny, fiery, finger-like chilli peppers. Seeds are white or cream, almost circular and flat.
Capsicum frutescens is a shrubby plant with small, conical fruits which are extremely pungent and used to make Cayenne pepper.

Types of Red Chilli Pepper

Though red chilli peppers are famous for their 'hot' flavour, there are many different cultivated types each with distinct characteristics. Red Chilli peppers have been breed with different levels of the pungent compound capsaicin in them. This can vary from type to type, so some are much hotter than others. Mild and sweet bell peppers are cultivars of the species Capsicum annuum. They do not contain capsaicin. Mild and pungent paprika is made using these fruits. At the other end of the scale, Cayenne pepper is fiery hot. It is the ground seeds from cultivars of Capsicum frutescens.

Red Chilli pepper is thought to be the most popular spice with over 20% of the worlds' population using it in some form. It can be eaten fresh, or dried, in powdered or crushed form. In South Asia it is ground or chopped and added to spice mixtures and dishes where it adds a hot flavour. The use of chilli peppers in food was initially associated with hot countries because after eating food containing chilli peppers people feel cooler. This is because it induces perspiration that results in a loss of body heat. It can also suppress the appetite but not thirst. So people eat less but continue to drink water.

In South Asia families will often make their own very potent oils from chilli seeds. These oils are very hot and rarely sold abroad.

The term chilli can be confusing. It is used for several species in the genus Capsicum, of which there are lots of cultivars grown worldwide. These two are the most important in South Asia. The Latin name Capsicum comes from a Greek-based derivative of 'kapto' meaning 'to bite' - in reference to its pungency.