Chili

Description : This is the plant that puts fire on your tongue and maybe even a tear in your eye when you eat spicy Mexican, simmering Szechuan, smoldering Indian, or torrid Thai food. Chili peppers belong to the family of foods bearing the Latin name Capsicum.

There are hundreds of different types of chili peppers that vary in size, shape, color, flavor and “hotness.” This fleshy berry features many seeds inside a potent package that can range from less than one inch to six inches in length, and approximately one-half to one inch in diameter. Chili peppers are usually red or green in color.

Habanero, chipotle, jalapeno, Anaheim, and ancho are just some of the popular varieties of chili peppers available. Another is cayenne, which is well known as a spice in its dried and powdered form, and usually referred to as cayenne or cayenne pepper (even though that term does refer to the whole pepper, regardless of preparation).

Other ground chili peppers are used to make chili powder. Chili peppers are used as a food and seasoning and revered for their medicinal qualities.

Health Benefits : 

  • Chili pepper contains an impressive list of plant derived chemical compounds that are known to have disease preventing and health promoting properties.
  • Chilies contain health benefiting an alkaloid compound in them, capsaicin, which gives them strong spicy pungent character. Early laboratory studies on experimental mammals suggest that capsaicin has anti-bacterial, anti-carcinogenic, analgesic and anti-diabetic properties. It also found to reduce LDL cholesterol levels in obese individuals.

  • Fresh chili peppers, red and green, are rich source of vitamin-C. 100 g fresh chilies provide about 143.7 µg or about 240% of RDA. Vitamin C is a potent water-soluble antioxidant. It is required for the collagen synthesis inside the human body. Collagen is one of the main structural protein required for maintaining the integrity of blood vessels, skin, organs, and bones. Regular consumption of foods rich in vitamin C helps protect from scurvy, develop resistance against infectious agents (boosts immunity), and scavenge harmful, pro-inflammatory free radicals from the body.

  • They are also good in other antioxidants such as vitamin-A, and flavonoids like ß-carotene, a-carotene, lutein, zea-xanthin, and cryptoxanthin. These antioxidant substances in capsicum help protect the body from injurious effects of free radicals generated during stress, diseases conditions.

  • Chilies carry a good amount of minerals like potassium, manganese, iron, and magnesium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.

  • Chilies are also good in B-complex group of vitamins such as niacin, pyridoxine (vitamin B-6), riboflavin and thiamin (vitamin B-1). These vitamins are essential in the sense that human body requires them from external sources to replenish.

Medicinal uses

  • Chili peppers contain chemical compound, capsaicin. Capsaicin and its co-compounds being employed in the preparation of ointments, rubs and tinctures for their astringent, counter-irritant and analgesic properties.

  • These formulations have been in use in the treatment of arthritic pain, post-herpetic neuropathic pain, sore muscles, etc.
  • Scientific studies on experimental mammals suggest that capsaicin has anti-bacterial, anti-carcinogenic, analgesic and anti-diabetic properties. It also found to reduce LDL cholesterol levels in obese persons.

Capsicum Oleoresin

Capsicum Oleoresin is prepared by extracting the crushed capsicum (Capsicum Annum Linn) with volatile solvents by percolation method.  It contains the pungent principles, capsicin not less that 8 percent. It also contains the red colouring matter called Capsanthin.  This product is a powerful irritant and a carminative, which is also used as a counter irritant in lumbago and neuralgia. It can also be used to treat stomach ache that involves poorly functioning stomach muscles and as an antibacterial agents.

Paprika Oleoresin

Paprika oleoresin is derived from the dried ripe fruits of Capsicum annum Linn, and is devoid of any pungent principles. It chiefly contains pigments namely capsanthin and carotenes. The pigments are responsible for the red colour. It is used as a colouring agent in food products and as an antioxidant.

Botanical Name
: Capsicum annum
Family Name
: Solanaceae
Name in some International Languages
:
Spanish – Pimento
Arabic – Filfil Ahmar
Chinese – Hesiung Yali Chiao
Flavour Characteristics
:
lightly Bitter Pungent, Flavoursome
Usage Profile
:
Foods, and some Medicines
Commercial part
:
Green as well as ripe & dried pod(fruit)
Harvesting Season
:
January to August, September to December
Product
:
Capsicum Oleoresin and Paprika Oleoresin

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Specifications Capsicum Oleoresin
Description : Extract of Indian red chillies, Capsicum annum L. or Capsicum frutescens L.
Storage : Store in full, tight containers in a cool dry place, protected from sun light.
Packing : 220,200,50,25,20,10 kg HDP drums; 200,20,10,5 kg, steel drums and 5 kg aluminum containers.
Specifications
Specifications
Appearance : Dark red viscous liquid Parameters.
Odour : Characteristic pungent odour of Chillies.
Additives : Permitted additives to standardise the product.
Dispersibility/solubility : No preservative or antioxidants used.
Spice Equivalent : Can be dispersed in dry/liquid carriers such as salt, dextrose, edible oils, lecithin, benzyl alcohol etc.
Capsaicin : One kg replaces 100 kg raw chillies. 10% – UV spectrometric difference
Colour Value : 15000 CU (max) – MSD –10
Residual solvent : 20 ppm (max) EOA
Microbiology : Free from microbial contaminants.
Shelf life : 12 months under the specified storage conditions.
Labelling : The label displays product name, lot number, net weight, gross weight, and other information/marks specified by the customer.
Handling : Avoid contact with skin and eyes. Warm slightly and stir well before drawing the product from the container.
Caution : Use only additives/diluents compatible with this product; use of non-compatible diluents/additives can lead to sedimentation. Add the proposed diluent/additive to a sample of the product in the same proportion and confirm absence of sedimentation prior to mixing.

 

Specifications Paprika Oleoresin
Description : Oleoresin Paprika is the pungency-free colour concentrate of the dried fruit of Indian red chillies.
Specifications : Appearance : Dark red viscous liquid
Odour: : Characteristic mild aroma of red chillies
Shelf life and Storage : 10 ppm 12 months under the specified storage conditions.  Store preferably in full, tight containers in a cool, dry, place protected from light.
Packing : 220,200,50,25,20,10kg HDP drums; 200,20,10, 5kg steel drums and 5 kg aluminium containers
Additives : Permitted additives to standardise the product. No preservatives or antioxidants added.
Handling : Avoid contact with skin and eyes. Stir well before drawing the product from the container.
Dispersibility/ solubility : Can be dispersed in dry/liquid carriers such as salt, dextrose, edible oil, lecithin, benzyl acohol etc. Soluble in edible oils.
Spice Equivalent : One Kg replaces 70 kg of Paprika Powder.
Labelling : The label displays product name, lot number, net weight, gross weight and other information/marks specified by the customer.
Technical Specifications
Residual solvent : 10 ppm-EOA
Microbiology : Free from Microbial contaminants.