Red chilli is a small, elongated fruit characterized by its vibrant red color and intensely pungent, spicy flavor attributed to capsaicin, the compound responsible for its heat. The interior is hollow, filled with numerous seeds surrounded by pith, which is the hottest part of the chili. Its heat intensity varies widely across different varieties, and it is quantified by the Scoville scale measuring capsaicin concentration. Commonly used in both fresh and dried forms, red chillies are frequently dried and ground into powder, an essential spice in numerous culinary applications worldwide, especially in Indian cuisine. Its versatility and potent heat make it highly sought after in the food processing and spice trading sectors. As an ingredient, red chilli enhances flavor profiles, adds vibrant color, and introduces desirable pungency to dishes, sauces, and spice blends.
Key Features
| Features | Description |
|---|---|
| Color | Vibrant red |
| Shape | Small, elongated fruit |
| Heat Source | Capsaicin concentrated mainly in seeds and pith |
| Heat Measurement | Varies by variety; measured on Scoville scale |
| Use | Consumed fresh, dried whole or ground into powder |
| Culinary Application | Widely used in cooking and spice blends |
| Varieties | Multiple varieties with varying heat levels |
| Storage | Best stored in dry, cool conditions to retain potency |
| Packaging | Available in bulk for B2B trade |
| Origin | Commonly farmed in India and other tropical regions |
| Attributes | Description |
|---|---|
| Capsaicin Content | Varies by variety; determines spiciness |
| Scoville Heat Units (SHU) | Ranges typically from 30,000 to 50,000 SHU for many red chilli varieties |
| Physical Characteristics | Hollow interior with seeds and pith |
| Shelf Life | 12 to 24 months when stored properly |
| Moisture Content | Usually below 12% when dried |
| Size Range | Typically between 3-7 cm length |
| Packaging Options | Bulk sacks, cartons, and airtight containers |
| Geographical Origin | Predominantly India, also cultivated in tropical climates |
| Usage | Food processing, spice blends, culinary seasoning |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
The spiciness level is determined by the capsaicin content primarily found in the seeds and pith of the red chillies. Different varieties have varying capsaicin concentrations which are measured on the Scoville scale.
Yes, these red chillies are ideal for drying and grinding into powder due to their high capsaicin content and consistent quality, making them preferred for commercial spice production.
To preserve their pungency and flavor, red chillies should be stored in a dry, cool environment away from moisture and direct sunlight in airtight packaging.
Yes, red chillies can be utilized in both fresh and dried forms for food processing applications depending on the recipe and desired heat intensity.
The heat level is quantified using the Scoville Heat Units (SHU), which measures the capsaicin concentration, assisting buyers in selecting appropriate varieties based on desired pungency.
Country Of Origin: India
A red chili is a small, elongated fruit with a vibrant red color, known for its pungent, spicy taste due to the presence of capsaicin, a chemical compound that creates heat; its hollow interior contains numerous seeds, and the spiciness varies depending on the variety, with the hottest part being the pith and seeds; red chilies are often dried and ground into powder for use in cooking, and their heat level is measured on the Scoville scale
Red chillies are hollow, and the pith and seeds are the hottest part. Many red chillies are milder than green chillies, although there are hundreds of varieties. Chilli heat is related to capsaicin content and measured in Scoville units.
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