Indian Name : Mirchi Botanical Name : Capsicum Annum Family : Solanaceae
Cultivation Zone : Red Chilli Flakes or Crushed Red Chilli are produced by crushing ripe, dried fruits of capsicum. Red Chilli Flakes are a major ingredient in pizzas all over the world. They are usually added as a garnished along with oregano flakes to add a bit of spice to the pizza.
Appearance : Red colored flakes with seeds Moisture : Less Than 12 % SHU (ASTA Method) : 20,000 -55,000 ,100,000 CU Color (ASTA Method) : 40 - 100 Ash Content : Less Than 8% Acid Insoluble Ash : 0.05 - 1.13 Non Volatile Ether Extract : 12.5% Min Crude Fibre : Less Than 30% Particle Size : 2mm - 8mm US Mesh
Name in Foods Inc languages
: Puvre de Guinee
: Filfil Ahmar
: Spaanse Peper
: Struchkovy pyeret
: Hesiung Yali chiao
: Chillies(Hot) Pepper(Sweet)
Dry chilly is extensively used as spice in curried dishes. It is also used as an ingredient in curry powder and in seasonings. Bird chilly is used in making hot sauces as pepper sauce and Tabsco sauce.
Medicinal Properties: Red chillies are very rich in vitamin C and pro-vitamin A. Yellow and especially green chillies (which are essentially unripe fruit) contain a considerably lower amount of both substances. In addition, they are a good source of most B vitamins and vitamin B6 in particular. They are very high in potassium and high in 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. Chillies are a vital source of vitamin C content i.e. 91 milligrams in 1/4 cup of fresh chillies. Though we don't eat chilli in large quantities, the amount of vitamin C is still significant. Red chillies are full of beta-carotene.
RED CHILLI CRUSHED
Fresh Crop Harvest
With Stem, Without Stem, Stemless & Seedless
Very Hot, Hot, Medium, Mild & Low
Excellent Deep Red, Shining Red, Orangish Red, Red & More
Taste & Aroma as per Species
Moisture 11.50% Max
Sound Condition Free From Damage, Contamination, & Infestation
No adulteration & Substitution
Microbial & Residues & Afflatoxins within Prescribed Limits