Chilli Dealers

We are a reputed supplier of fresh red chilli all over india. Our fresh red chilli is sourced from some of the reliable vendors and farms, who produce their vegetables in hygienic condition. The fresh red chilli that we offer has spicy taste, pungent aroma and adds to the color of the cuisine. Our fresh red chilli is tightly packed to retain their freshness and aroma. Fresh red chilli can be availed at the cost effective price from us.

We are the prominent traders, importers and exporters of green chilly. Quality is the prime focus of our company, so we use quality packaging materials to pack these green chilly. Our offered range of onions contain high nutritive value, rich proteins and vitamins. During preparing different kinds of vegetarian and non-vegetarian cuisines, these onions are broadly used. Apart from this, we are offering these to our esteemed clients within committed time periods at feasible prices.

We provide an excellent variety of Red Chilli Powder that is made from fresh handpicked red chillies. This variety of Red Chilli Powder is extremely hot and helps in the preparation of several mouthwatering and spicy dishes. The Red Chilli Powder is offered at affordable rates to the clients. Why Our Red Chilli Powder?Free from chemicals It is 100 % organically grownExtremely hotSuperior qualityUsed InCondiments

General Description: The best Pepper of commerce comes from Malabar. Pepper is mentioned by Roman writers in the fifth century. The plant can attain a height of 20 or more feet, but for commercial purposes it is restricted to 12 feet. The plant is propagated by cuttings and grown at the base of trees with a rough, prickly bark to support them. Between three or four years after planting they commence fruiting and their productiveness ends about the fifteenth year. The berries are collected as soon as they turn red and before they are quite ripe; they are then dried in the sun.   Geographical Sources: Black pepper is native to Malabar, a region in the Western Coast of South India; part o the union state Kerala. It is also grown in Malaysia and Indonesia since about that time when it was found in the Malabar Coast. In the last decades of the 20th century, pepper production increased dramatically as new plantations were founded in Thailand, Vietnam, China and Sri Lanka. The most important producers are India and Indonesia, which together account for about 50% of the whole production volume History/Region of Origin: In South India wild, and in Cochin-China; also cultivated in East and West Indies,Malay Peninsula, Malay Archipelago, Siam, Malabar, etc.  Varieties -> In trade, the pepper grades are identified by their origin. In India -> The most important Indian grades are Malabar and Tellicherry (Thalassery). The Malabar grade is regular black pepper with a slightly greenish hue, while Tellicherry is a special product. Both Indian black peppers, but especially the Telicherry grade, are very aromatic and pungent. In the past, Malabar pepper was also traded under names like Goa or Aleppi. Cochin is the pepper trade center in India. In South East Asia, the most reputated proveniences for black pepper are Sarawak in  Malaysia and Lampong from Sumatra/Indonesia. Both produce small-fruited black pepper that takes on a greyish colour during storage; both have a less-developed aroma, but Lampong pepper is pretty hot. Sarawak pepper is mild and often described fruity. Composition -> Piperine, which is identical in composition to morphia, volatile oil, a resin called Chavicin. Its medicinal activities depends mainly on its pungent resin and volatile oil, which is colourless, turning yellow with age, with a strong odour, and not so acrid a taste as the peppercorn; it also contains starch, cellulose and colouring.Black pepper contains about 3% essential oil, The essential oil of white pepper has received less attention; the content of essential oil is lower (1%).The pungent principle in pepper is an alkaloid-analog compound piperine.  Good quality cloves -> Pungent and aromatic. The pungency is strongest in white pepper and weakest in green pepper, while black and green pepper are more aromatic than the white one. Taste and Aroma Malabar for weight,Sumatra for colour, and Penang for strength. Pepper has an aromatic odour, pungent and bitterish taste.   Adulteration -> Linseed mustard seed, wheat and pea-flour, sago, ground rice. At one time when the duty levied on Pepper was very high, fictitious peppercorns were made of oil-cake, clay, with a little cayenne added.