Chilli is a spice used in many food industry, especially dried chilli. Due to the long storage time, reduced weight and size, in the food industry, dried chilli is mainly used.
Dried chilli can be ground into flour, chilli flakes in the production of instant noodles, chilli sauce, dipping sauce, spice powder,
dried beef ...
DRIED RED CHILLI
Chili is a spice used in many food industry, especially dried chili. Due to the long storage time, reduced weight and size, in the food industry, dried chilli is mainly used.
Dried chili can be ground into flour, chili flakes in the production of instant noodles, chili sauce, dipping sauce, spice powder, dried beef ...
Originating from Vietnam
Size: 6-8 centimeters
Color: Predominantly 99% red
Contaminants: Maximum of 1%
Dampness: At least 9%
Moisture Content: Up to 12%.
Drying Method: Air-dried (AD). Longevity: 24 months.
India is renowned for producing a wide variety of dried red chilies, each with its unique flavor profile and heat level. Some of the most popular varieties include:
Teja: Teja Dried Red Chili is a popular variety of chili pepper from India, known for its intense heat and vibrant red color. It is widely used in Indian cuisine to add a fiery kick to various dishes.
Guntur Sannam: These are small, round chilies with a deep red color and a pungent, smoky flavor. They are widely used in South Indian and Andhra cuisines.
â?¢ Byadgi: These long, slender chilies have a bright red color and a medium heat level. They are known for their fruity flavor and are often used in North Indian and Gujarati dishes.
Kashmiri: These large, flat chilies have a deep red color and a mild heat level. They are prized for their vibrant color and are often used in Kashmiri and Mughlai dishes.
Mathania: These small, round chilies have a deep red color and a pungent, smoky flavor. They are similar to Guntur Sannam chilies but slightly milder in heat.
