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Chilli (Whole & Grounded)

Chili peppers have been a part of the human diet in the Americas since at least 7500 BC. There is archaeological evidence at sites located in southwestern Ecuador that chili peppers were domesticated more than 6000 years ago, and is one of the first cultivated crops in the Central and South Americas that is selfpollinating.

Chilli:

  • Whole Chilles
  • Chilli Powder
  • Crushed Red Chilles
  • Grounded Red Chilles
  • Botanical Name Capsicum Frutescens
  • Family Solanaceae
  • Part Used Fruit
  • Harvesting Season During January, February, March, April and May
  • Packaging & Labelling As per buyer’s requirement
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    Description

    Crushed Red Chilles

    Particular size : 1/4 “ Crush / 1/8” crush

    Heat Levels : 25000 SHU / 40,000 SHU

    PACKING : 25 Kilos/ 50 lbs laminated paper bags with liner.

    Grounded Red Chilles

    Granulation : 95 % pass thro’ USS # 35 mesh

    Heat Levels : 25000 / 40,000/60,000/80,000 SHU

    PACKING : 25 Kilos/ 50 lbs laminated paper bags with liner.

    Nutritional Value

    Red chilies contain high amounts of vitamin C and carotene (pro-vitamin A). Yellow and especially green chilies (which are essentially unripe fruit) contain a considerably lower amount of both substances. In addition, peppers are a good source of most B vitamins, and vitamin B6 in particular. They are very high in potassium, 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.