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INTRODUCTION
Though, at one time, Americas most important
contribution to the world of spices, chilly is today one of India's major
export attractions An annual plant, chilly comes in a wide variety of shapes,
sizes, colours and in different degrees of pungency. It is thus variously
called capsicum, paprika, pimento, sweet pepper, red pepper, cayenne pepper
and bird's eye chilly depending on the type of chilly and the manner in
which it is prepared and used.
An indispensable culinary spice in several
parts of the world, Indian chilly is grown largely in Andhra Pradesh, Maharashtra,
Karnataka, Madhya Pradesh, Tamilnadu and in a number of other states as
a round-the-year crop. The medium pungent 'Sannam' and the mildly pungent
'Mundu' chillies are internationally recognised as the finest in quality.
Products are available as powder and oleoresins. India also offers high
capsaicin content chilly with or without stalks and with clipped stalks,
and fresh and dried capsicum.
Indian chilly is exported to USA, Sri Lanka,
Bangladesh, the Middle East
and the Far East.
Sanam
Mundu
BOTANICAL NAME
Capsicum annum L.
Capsicum frutescens L.
FAMILY NAME
Solanaceae
NAME IN INTERNATIONAL
LANGUAGES
| Spanish : |
Pimenton |
| French : |
Puvre de Guinee |
| German : |
Paprika |
| Italian : |
Peperone |
| Portuguese : |
Pimento |
| Russian : |
Struchkovy pyeret |
| Japanese : |
Togarashi |
| Arabic : |
Filfil Ahmar |
| Chinese : |
Hesiung Yali chiao |
| Dutch : |
Spaanse Peper |
COMMERCIAL PART
Green as well as ripe and dried pod (fruit)
GRADE SPECIFICATIONS
General characteristics:
chilly shall
- Be the dried ripe fruits belonging to the
species Capsicum annum L.
- Have the characteristic shape and pungency
and seed contents normal to the variety
- Be free from mould, insect damage and be
in sound condition
- Be current year's crop belonging to one
season only and shall be free from extraneous colouring matter, oil and
any other harmful
Grade designations
and definitions of quality of Chillies
| Special characteristics |
| Trade name and grade designation |
Colour |
Length |
Pods without stalks percent by wt. (max.) |
Broken chillies percent by wt. (max.) |
Loose seeds percent by wt. (max.) |
Damaged and discoloured pods percent by wt. (max.) |
Foreign Matter percent by wt. (max.) |
Moisture percent by wt. (max.) |
| Sanam Special S.S |
Light red shining |
5 cms or above |
2 |
5 |
1 |
2 |
1 |
11.50 |
| Mundu Special M.S |
Deep red shining |
Not exceeding 2.5 cms |
5 |
1 |
1 |
2 |
1 |
11.50 |
| Special ( other than Sannam & Mundu ) |
- |
Characteristic of the variety |
2 |
3 |
1 |
2 |
1 |
11.50 |
Note:
| Length: |
Tolerance specified in col.3 shall be based
upon the average length of 20 fruits selected at random. The length of the
pods shall be reckoned from the tip of the fruit to the pedical point where
the stalk is attached. For accidental errors in grading tolerance up to
5 percent for pods not conforming to the specified length will be allowed
in all grades. |
| Whole pods: |
Whole pods included pods which are intact
lengthwise to the extent of 75 percent or more of the whole pods. |
| Broken pods: |
Broken pods are pods which are broken into
pieces of size not included under whole pods. |
| Loose seeds: |
Seeds out of Chillies pods will be considered
as loose seeds. |
| Damaged and discoloured pods: |
Damaged pods are those pods which are damaged
materially affecting the quality. Pods having brown, black, white and other
coloured patches covering 24 percent or more surface area of pods will be
considered as discoloured pods. |
| Foreign matter: |
All extraneous matter including calyx pieces
and loose stalks will be treated as foreign matter. |
| Tolerance for Moisture: |
A tolerance of 1 percent of moisture content
will be allowed during monsoon season i.e. 1st June 30th September. |
Grade designations and
definitions of quality of Stalkless and Clipped Chillies
| Special characteristics |
| Grade designation |
Trade Name |
Pods without stalks percent by wt. (max.) |
Pods with calyx percent by wt. (max.) |
Moisture percent by wt. (max.) |
Loose Seeds percent by wt. (max.) |
Foreign Matter percent by wt. (max.) |
| Chillies general (stalkless) |
Stalkless Chillies |
1 |
5 |
11 |
5 |
0.5 |
| Chillies general (clipped) |
Clipped Chillies |
1 |
- |
11 |
3 |
0.5 |
- Stalkless chillies shall be obtained from
chillies conforming to the quality indicated by any grade designations
for chillies after removal of stalks together with calyx.
- Clipped chillies shall be obtained from
chillies conforming to the quality indicated by any graded designations
after clipping stalks from the base, but keeping calyx intact.
- The grade designation of stalkless and clipped
chillies shall be the same from which the chillies are obtained except
that the word stalkless/clipped shall be appended to the grade designation
as the case may be.
Grade designations and
definitions of quality of Ground Chillies
| Special characteristics |
| Grade designation |
Total ash percentage by weight (max) |
Ash in-soluble in HCL percentage by weight (max.) |
Crude fibre percent by wt. (max.) |
Non-volatile ether extract percent by wt. (max.) |
Moisture percent by wt. (max.) |
| Standard |
8.00 |
1.25 |
30.0 |
12.00 |
10.00 |
General characteristics:
Ground chillies shall be the product obtained
by grinding pure, clean, dried, ripe fruits of the Genus capsicum only and
shall be free from extraneous matters. It shall also be free from damage
by insect infestation, and/or fungus contamination, mould growth, added
colouring matters, oils, flavouring matter and preservatives and other foreign
substances or substitutes and from any extraneous or undesirable odour or
flavour.
PRODUCTION
Highest Yearly Production : 801500 Tonnes
HARVESTING SEASON
January to August
September to December
MARKETING SEASON
October to June
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