Red Chilli

Red Chilli (Capsicum annuum) is one of the most widely used spices globally, known for its pungency, color, and flavor. It is used in cooking, food processing, pharmaceuticals, and cosmetics. The key active compound in red chilli is capsaicin, which provides heat and has medicinal benefits.

1. Types of Red Chilli

• By Heat & Pungency (SHU – Scoville Heat Units)

  • Bhut Jolokia (Ghost Pepper) – Extremely hot (1,000,000+ SHU).

  • Teja Chilli – Very hot (50,000–170,000 SHU), deep red, used in spice powders.

  • Byadgi Chilli – Mild heat (8,000–15,000 SHU), deep red, high in color content.

  • Guntur Chilli – Medium to hot (30,000–80,000 SHU), widely exported from India.

  • Kashmiri Chilli – Mild heat (1,000–2,000 SHU), known for vibrant red color.

• By Form

  • Whole Dry Red Chilli – Used in cooking and spice production.

  • Red Chilli Powder – Finely ground for direct use in food.

  • Chilli Flakes & Crushed Chilli – Used in seasoning and toppings.

  • Chilli Paste & Extracts – Used in food processing and sauces.

2. Quality Parameters

• Color: Deep red (high pigment is preferred).

• Pungency (Capsaicin %): Determines heat level.

• Moisture Content: Below 12% for better shelf life.

• Aflatoxin: Must be below permissible limits for export.

3. Uses of Red Chilli

• Culinary: Used in curries, sauces, pickles, and snacks.

• Food Processing: Chilli powder, flakes, and seasoning.

• Pharmaceuticals: Pain relief balms, capsaicin creams.

• Cosmetics & Dyeing: Used for natural coloring in lipsticks and textiles