With over 300 chili varieties, India stands as the sole provider of a wide range of Scoville Heat Units (SHU) and American Spice Trade Association (ASTA) specifications. Indian chilies serve diverse purposes, including culinary, confectionery, cosmetic, and pharmaceutical applications, featuring a spectrum of spiciness levels from fiery to mild and hues from deep crimson to pale red. The chili harvest season spans from January to April, with an environmentally-friendly Integrated Pest Management (IPM) approach gaining popularity in European and Japanese markets, known for its superior quality and pricing.
India leads in exporting Dry Red Chili, a key spice commodity, with prominent chili-producing states being Andhra Pradesh, Orissa, Maharashtra, West Bengal, Karnataka, Rajasthan, and Tamil Nadu. Notably, Andhra Pradesh contributes a significant 46% to India’s chili production.
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