CHILLI ORIGIN:
India is the worlds largest producer, consumer and exporter of chili. Dry red chili is a condiment that adds pungency and color to the food. It has certain medicinal properties. The chilies consist of sharp flavor. It can also acts as a pain killer. Dried chili exports make up 22% of all the spices exported from India. Indian chilies have the characteristic of both low pungency/high pungency and thus used as spice for various cuisines in the world.

TYPES:
1. SANAM: (334)
SHU VALUE: 35,000 â?? 40,000 SHU
ASTA: 32-34
PHYSICAL: Long, less seeds dark red with thick skin.
CAPSAICIN â?? 0.266%
USES: POWER.

2. TEJA: (S17)
SHU VALUE: 75000-110000
ASTA: 50-60.
PHYSICAL: Very small with red seeds and red color with thick skin.
CAPSAICIN 0.589%
USES: OIL, POWDER, SPRAY.


3. BYADIGE: (355)
SHU VALUE: 12000SHU-30000SHU.
ASTA: 156-200.
PHYSICAL: Long wrinkled, with less seeds, dark red in color with thick skin.
CAPSAICIN â?? Negligible
USES: POWDER, LIPSTICK.


4. WRINKLE: (273)
SHU VALUE: 15000-20000.
ASTA: 80-100.
PHYSICAL: Long wrinkle, less seeds dark red with thick skin.
CAPSAICIN â?? 0.726
USES: POWDER.


5. INDAM 5: (NO.5):
SHU VALUE: 40000-60000.
ASTA: 60-80.
PHYSICAL: Dark red with less seed easily turn to blackish with thick skin.
CAPSAICIN â?? 0.266%
USES: POWDER.

6. USS-341:
SHU VALUE: 60000-100000
ASTA: 80-100
PHYSICAL: Similar to INDAM-5 with less seed and dark color with thick skin.
CAPSAICIN â?? 0.266%
USES: POWDER.

7. WONDER HOT:
COLOUR: 70ASTA-100ASTA.
HEAT LEVEL: 9000SHU-12000SHU.
PHYSICAL: Very long and bold with thick skin.
CAPSAICIN â?? 0.266%
USES: LIPSTICK.

8. MUNDU
COLOUR: 32.95 ASTA
HEAT LEVEL: 10,000 â?? 30,000 SHU
PHYSICAL: Round shaped, Yellowish red, Shiny & Medium pungency.
USES: FOOD COLOURING
CAPSAICIN â?? 0.166%.


9. TOMATO CHILLI (CHAPATA):
COLOUR: 120ASTA-180ASTA.
HEAT LEVEL: AROUND 8000SHU.
PHYSICAL: Same like tomato with less seeds and thick skin.
CAPSAICIN â?? 0.176%
USES: POWDER, COLOURING.

Drinking water is an ineffective way of extinguishing the burning sensation from eating chilies and in fact this will intensify it. Foods rich in fat, like milk and yoghurt eliminates the capsaicinoids that create the burning sensation. This is why yoghurt accompanies many Indian dishes.