DRY RED CHILLI

1. Types of Dry Red Chillies

There are several popular varieties of dry red chillies cultivated globally, each with unique flavors, heat levels, and colors:

• Guntur Chilli (India): Known for its high pungency and bright red color.

• Byadgi Chilli (India): Famous for its mild heat and deep red color, used for its coloring properties.

• Sannam Chilli: Moderately hot, used in various cuisines and spice blends.

• Bird’s Eye Chilli: Small, extremely pungent, often used in Asian dishes.

• Kashmiri Chilli: Mild flavor, vibrant red, widely used for adding color to dishes.

2. Nutritional Content

• Capsaicin: Responsible for the pungency, used in medicinal and cosmetic industries.

• Vitamins: Rich in Vitamin A, C, and E.

• Antioxidants: Contains carotenoids, which act as natural antioxidants.

• Minerals: Includes potassium, manganese, and iron.

3. Uses of Dry Red Chilli

A. Culinary Uses

• Used in whole, powdered, or flaked form to add heat, flavor, and color to dishes.

• Common in spice blends like garam masala, curry powders, and pastes.

• Widely used in pickles, sauces, and chutneys.

B. Industrial Uses

• Oleoresin Extraction: Used in food processing industries for color and flavor enhancement.

• Capsaicin Production: Utilized in pharmaceuticals, cosmetics, and pain-relieving balms.

• Natural Dye: Red pigment is used in food coloring and textile industries.

C. Medicinal Benefits

• Improves metabolism and digestion.

• Rich in antioxidants that boost immunity.

• Capsaicin is used in pain relief creams and patches.