Spices- Chilli (Whole & Grounded)
Chili peppers have been a part of the human diet in the Americas since at least 7500 BC. There is archaeological evidence at sites located in southwestern Ecuador that chili peppers were domesticated more than 6000 years ago, and is one of the first cultivated crops in the Central and South Americas that is selfpollinating.
Chilli:
- Whole Chilles
- Chilli Powder
- Crushed Red Chilles
- Grounded Red Chilles
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WONDER CHILLY
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CRUSHED CHILLY
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TOMOTA CHILLY
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TEJA CHILLY
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India is the largest producer of chilles in the world.
| Botanical Name Family Name Part Used |
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Capsicum Frutescens Solanaceae Fruit |
| Harvesting Season | : | During January, February, March, April and May |
| Labelling | : | As per buyer’s requirement |
Crushed Red Chilles
Particular size : 1/4 “ Crush / 1/8” crush
Heat Levels : 25000 SHU / 40,000 SHU
PACKING : 25 Kilos/ 50 lbs laminated paper bags with liner.
Grounded Red Chilles
Granulation : 95 % pass thro’ USS # 35 mesh
Heat Levels : 25000 / 40,000/60,000/80,000 SHU
PACKING : 25 Kilos/ 50 lbs laminated paper bags with liner.
Shipping
Jabs ships different grades, as per the buyers requirement.
Nutritional Value
Red chilies contain high amounts of vitamin C and carotene (pro-vitamin A). Yellow and especially green chilies (which are essentially unripe fruit) contain a considerably lower amount of both substances. In addition, peppers are a good source of most B vitamins, and vitamin B6 in particular. They are very high in potassium, 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.
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