The document provides information about red chili processing from field to fork. It discusses why chili is hot, when it was introduced to India, varieties grown in India like Byadagi and Naga Jolokia. It also discusses cultivation, harvesting, drying, sorting, packaging and transportation processes. The major quality factors considered are color, size, shape, seed content and pungency. The document also covers product types, factors influencing price, adulteration and market types of chili.

1. RED CHILLY PROCESSING
“Field to Fork“
BY-SENTHAMIZH SELVAN.T

2. Why is chili hot to taste
Chili contains capsaicin, an alkaloid substance
which makes chili hot to taste.
Capsaicin is present in chili seeds and
membranes.
When chili powder is swallowed, capsaicin makes
the brain to release a neurotransmitter called
substance P.

3. When was chili introduced in India?
In May 28, 1498, Chili was brought to
India by the Portuguese explorer
Vasco-da-Gama.

4. Which is the hottest chili in the world? Where
is it found?
“

5. What is the remedy if I have bured my mouth from
eating too much of chili?
Milk, Milk cream, curd, and other
dairy products will reduce the
burning sensation in your mouth.
Drinking water will not help the
situation.

6. WHY IT IS CALLED RED
PEPPER?
• Christopher Columbus, the founder of America,
was one of the first Europeans who
encountered and consumed chilli, and called it
peppers due to the similarity in taste.
• Columbus thought this was another variety of
black pepper.
• It is commonly called chilli pepper, red or green
pepper, or sweet pepper in Britain.
• Capsicum in Australian.
• Bell pepper in the US and Canada.
• Paprika in some other countries

7. History

8. INDIAN NAME OF SPICES
Telegu –Mirapakaya
Tamil- Mulagu
Malayalam- Mulagu
Kannada- Menashinakayi
Hindi- La1 mirch (red), Hari mirch (green)
Assami- Jolokia
Bengali- Lanka, hforich
Urdu- Lalmarach
English- Cayenne pepper, Red pepper. Chilli, Chili

9. FOREIGN NAME OF SPICES
Spanish : Pimenton
French : Puvre de Guinee
German : Paprika
Arabic : Filfil Ahmar
Dutch : Spaanse Peper
Italian : Peperone
Portuguese : Pimento
Russian : Struchkovy pyeret
Japanese : Togarashi
Chinese : Hesiung Yali chiao
British : Chillies(Hot) Pepper(Sweet)

10. MAJOR EXPORTERS,IMPORTERS,PRODUCERS,&
CONSUMERS IN THE WORLD
CONSUMERS EXPORTERS IMPORTERS PRODUCERS
India India (25%) United Arab
Emirates
India (Asia)
China China (24%) European
Union
China (Asia)
Mexico Spain (17%) Sri Lanka Indonesia
(Asia)
Thailand Mexico (8%) Malaysia Korea (Asia)
United States of
America
Pakistan (7.2%) Japan Pakistan (Asia)
United Kingdom Morocco (7%) Korea Turkey (Asia)
Germany Turkey (4.5%) China Sri Lanka (Asia)

13. FACTORS INFLUENCING PRICE

14. CLASSIFICATION
Kingdom : Plantae
Division : Magnoliophyta
Class :magnoliopsida
Order :Solanales
Family :Solanaceae
Genus :capsicum
Capsicum is derived from the Greek word
"Kapsimo" meaning "to bite."

15. CLASSIFICATION OF CHILLIESCLASSIFICATION OF CHILLIES

16. CULTIVATION

17. CULTIVATION PATTERN
 Chilli is cultivated from sea level to 1,600 m
 Annual rainfall of 600-1,250mm.
 Optimum temperature-17-23°C.
 2Seasons:
1. Sowing:May-June Harvest : October
2. Sowing: September Harvest : February.

18. 1.SOWING
2.NURSERY
(30days)
2.NURSERY
(30days)
3.TRANSPLANTING3.TRANSPLANTING

19. 3.FLOWERING(1 or
2months)
3.FLOWERING(1 or
2months)
4.GREEN
CHILLIES(1months)
5.RED CHILLIES(7-15
days)
5.RED CHILLIES(7-15
days)

20. • Chilli is a warm season crop
• 1,250 g of seeds would be required to
raise seedlings for planting an area of
one hectare.
• onion, brinjal Castor and coriander are
grown as intercrops.
• Yields 2-2.5 tonnes of dry chilli and 7.5-
10tonnes of green chilli from a hectare.
• About four to five pickings are possible.
• Moisture content of 65-80% reduced to
10%.

21. HARVESTING

22. MANUAL HARVESTINGMANUAL HARVESTING

23. MECHANICAL HARVESTING

24. SUNDRYING-5TO 15 DAYS depending on day temperature & Humidity
OPTIMUM TEMPERATURE-65 -70 degree celsius
SUNDRYING-5TO 15 DAYS depending on day temperature & Humidity
OPTIMUM TEMPERATURE-65 -70 degree celsius
DRYINGDRYING

25. SORTING/GRADING
BASED ON :COLOUR,SIZE,STAGE OF MATURITY
FRUIT IS SORTED/GRADED BY HAND EITHER ON A MOVING CONVEYOR OR ON
A GRADING TABLE.

26. STORAGE
• Cold storage temperature for chillies
is 10 ± 2°C.
• Under the storage conditions, the
storage life of chillies is extended up
to 10-12 days.

27. PACKAGING
• The capacity of gunny bags is generally
20-25 kgs. in North Eastern States and in
Punjab.
• In Andhra Pradesh and Tamil Nadu, the pack
size is more than 40 kg. & in Andhra Pradesh
the pack size is even 100 kg.

28. TRANSPORTATION

30. MAJOR CHILLY
VARIETIES IN
INDIA

35. HEAT VALUE-8000-15000 SHU
ASTA COLOR VALUE-159.9
HEAT VALUE-8000-15000 SHU
ASTA COLOR VALUE-159.9
BYADAGI
• Grown in Dharwad and Bydagi
region.
• It is named after the district of
Byadgi located in Haveri district
of karnataka.
• Second Largest turnover in chilli
varieties of india.
• A long pointed chili, dark red and
strongly wrinkled.
• It is much used in Goa and
Karnataka,
• It is considered essential to
Marathi cuisine, valued for the
bright red color it imparts.
• It is also ground and sold as
"Kashmiri Chili Powder“ .
• Grown in Dharwad and Bydagi
region.
• It is named after the district of
Byadgi located in Haveri district
of karnataka.
• Second Largest turnover in chilli
varieties of india.
• A long pointed chili, dark red and
strongly wrinkled.
• It is much used in Goa and
Karnataka,
• It is considered essential to
Marathi cuisine, valued for the
bright red color it imparts.
• It is also ground and sold as
"Kashmiri Chili Powder“ .
• Grown in Dharwad and Bydagi region.
• It is named after the district of Byadgi
located in Haveri district of karnataka.
• Second Largest turnover in chilli
varieties of india.
• A long pointed chili, dark red and
strongly wrinkled.
• It is much used in Goa and Karnataka,
• It is considered essential to Marathi
cuisine, valued for the bright red color it
imparts.
• It is also ground and sold as "Kashmiri
Chili Powder“ .
• Used for colour extraction.
• This colour is highly popular among
food and beverage processors for its
use as a colouring agent.
• Grown in Dharwad and Bydagi region.
• It is named after the district of Byadgi
located in Haveri district of karnataka.
• Second Largest turnover in chilli
varieties of india.
• A long pointed chili, dark red and
strongly wrinkled.
• It is much used in Goa and Karnataka,
• It is considered essential to Marathi
cuisine, valued for the bright red color it
imparts.
• It is also ground and sold as "Kashmiri
Chili Powder“ .
• Used for colour extraction.
• This colour is highly popular among
food and beverage processors for its
use as a colouring agent.

36. Ramnad Mundu/ Gundu Molzuka / Round
ASTA COLOR VALUE-32.95
CAPSAICIN-0.17%
ASTA COLOR VALUE-32.95
CAPSAICIN-0.17%
• A small almost spherical chili
with shiny skin, an orange-red
color and medium heat.
• It is grown particularly in the
Ramnad district of Tamil Nadu
and is used in that state,
particularly in the Chettinad
cuisine.
• They ranged from 0.7 to 1.25
inches diameter with most
around 1.0 inch
• Harvesting season - March to
May

37. NAGA JOLOKIA(or) GHOST CHILI
SHU-855,000–1,041,427SHU-855,000–1,041,427
• This chili is grown in the far
northeast of India, mainly the states
of Nagaland, Assam and Manipur.
• This chili is grown in the far
northeast of India, mainly the states
of Nagaland, Assam and Manipur.

38. TOMATO CHILLIES
• Tomato Chilli (Warangal Chappatta), as
the name suggests, is peculiar to the
Warangal district of Andhra Pradesh.
• They are short and deep red in colour and
are slightly less pungent and milder in
flavour.
CAPSAICIN-0.17%%

39. BIRD’S EYE CHILLI(DHANI)
These are used mainly in the far
eastern states such as Assam,
Mizoram, Manipur and Nagaland.
adjacent to Burma.
Blood red in colour, highly pungent
 Kerala & Thai cuisine cuisine
ASTA COLOR VALUE-41.7
CAPSAICIN-0.59%

40. HINDUPUR –S7
Grown in Hindupur in Andhra
Pradesh
Red in colour, hot and highly
pungent.
Harvest Season: December to
March.
Grown in Hindupur in Andhra
Pradesh
Red in colour, hot and highly
pungent.
Harvest Season: December to
March.
ASTA COLOR VALUE-33.00
CAPSAICIN- 0.24%
ASTA COLOR VALUE-33.00
CAPSAICIN- 0.24%

41. KASHMIRI CHILLI
Grown in temperate regions such as
Himachal Pradesh,Jammu & Kashmir
and also in sub-tropical regions of
North India during winter season.
Long, fleshy,deep red in colour
Harvesting season- November to
February
ASTA COLOR VALUE-
54.10
CAPSAICIN-0.325%

42. GUNTUR SANNAM-S4 TYPE
It is grown in guntur district and
also warangal,Prakasam and Khamam
in AP.
Sanam (telegu)-Thin and Long
It is also known as334 Sannam
Chillies
Skin thick,hot and red
Planting Season-October to May
Harvesting season - December to
May
Annual Production - 2,80,000 tonnes
Available in Guntur market
They have thick red skin with high
pungency and fieriness.
It is mainly used for its pungency
and for the extraction and derivation
of capsaicin.
ASTA COLOR VALUE-32.11
CAPSAICIN-0.226%
Pungency (Heat) : 18000 SHU to
22000 SHU

43. WONDER HOT
Wonder hot is widely used for
making red chilli powder.
Mostly grown in the fertile lands of
Warangal which is located in Andhra
Pradesh
Length12 cms to 15 cms.​
Wonder Hot Chilli is large in size,
less seeds, dark red
ASTA COLOR VALUE-90-
120
CAPSAICIN-0.226%
Pungency (SHU)8000 to 12000

44. TEJA CHILLIES-S17
Teja Chili is mostly grown in Andhra
Pradesh, Karantaka, Maharashtra,
Madhya Pradesh & Gujrat states of
India.
The harvesting season of Teja Chili
is from December to March.
Teja Chilly is small in size, thin in
shape, normal seed content, bright
red
​Length6 to 8 Cms (without stem)​
ASTA COLOR VALUE-50 ASTA – 60
ASTA
CAPSAICIN-
Pungency (Heat)75000 to 110000 SHU​

45. KANTHARI-WHITE
Grown in Kerala & some parts of
Tamil Nadu
Short and ivory white in colour with
high pungency
 Chilies are very small in size(not
more than 2-3 cm)yet pungent and
hot,
 is often used in chutneys and
pickles
ASTA COLOR VALUE-2.96
CAPSAICIN-0.504%

46. MP G.T. SANAM CHILLIES
Grown in Indore, Malkapur Chikli
and Elachpur areas of Madhya
Pradesh
 Harvesting season is from January
to March.
Red in color and pungent
ASTA COLOR VALUE-73.82
CAPSAICIN-0.21%

47. INDO-5 CHILLIES
It is majorly grown in the fertile
lands of Andhra Pradesh, Karnataka
and Maharashtra.
The skin of Indo 5 is very thick as
compared to other varieties of Indian
Chillies and due to an additional
feature of having a high heat values .
it is considered to be most ideal for
making Crushed chilli (chilli flakes)
which is majorly consumed with
pizzas and burgers worldwide.
Indo 5 Chilli is also known as
Indem- 5 Chilli, US- 5 and Endo 5
Chillies also
t is thick, blood red in appearance,
no wrinkle, less seeds contents.

48. PRODUCT TYPES

49. CHILLIES WITH STEM

50. STEMLESS CHILLIES

51. CHILLI SEEDS

52. CRUSHED CHILLIES
Ideal as a seasoning
for pizzas and
casseroles.
Mesh 6-20

53. CHILLI FLAKES
It is widely used in
preparation of snacks
and sometimes used
for garnishing.
10-30 mesh

54. GROUND CHILLIES
• Standard ground
spices are usually
ground to allow pass
through US standard
sieves ranging from
No. 20 to No. 60
mesh.

55. QUALITY
FACTORS

56. The main quality factors in chillies are
(i) colour,
(ii) size,
(iii) shape,
(iv) seed content,
(v) pungency,
(vi) presence of dirt and other foreign matter.
(vii) extent of damage and
(viii) moisture content.
• Moisture content higher than 15% is critical
with respect to mould growth.
• The usual limit of aflatoxins in chilli is 0.03
ppm.

57. HEAT AND COLOR
• Chemical composition of the Capsicum includes Capsaicinoids
and Carotenoids.
• The pungency is based on the concentration of Capsaicinoids,
primarily of capsaicin.
• The capsaicin is concentrated in the placenta area (white pith
where seeds are attached). 60% of capsaicin is in the white
pith and 40% in the seeds.
• Flavor is located Carotenoids, the color of the skin. The stronger
the color, the stronger the flavor.
• As the ground chili pepper ages, it lose the color and the
flavor.

60. ADULTERATION
• artificial dyes
• almond shell dust, and
• dried red beet pulp
• coating with mineral oil or synthetic
dyes such as coal tar red to improve
the colour and appearance.
• adding moisture to increase the
weight of a load

62. AS PER REGULARION (FOOD REGULATIONS, 1955)
THE MAXIMUM ALLOWABLE CONCENTRATION IN
PPM OF SOME METAL POLLUTANRS IN CHILLI IS
GIVEN BELOW:

64. MARKET TYPES

67. REFERENCES

68. THANKS FOR LISTENING!!!THANKS FOR LISTENING!!!