Indo 5 Dry Red Chilli
Wonderhot Variety
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Turmeric is the boiled, dried, cleaned and polished rhizomes of Curcuma longa. The plant is a herbaceous perennial, 60-90 cm high, with a short stem and tufted leaf. There are 7 to 12 leaves, the leaf sheaths forms the pseudo stem. The lamina is green above and pale green below and has a length of 30-40 cm and width 8-12 cm. Inflorescence is a central spike of 10-15 cm length. 1-4 flowers are born in axil of the bract opening one at a time. About 30 flowers are produced in a spike.
Seeds are produced in capsules and there will be one to numerous sunken capsules in an inflorescence. Turmeric is a tropical crop cultivated from sea level to 1200 meter MSL. It grows in light black, black clayey loams and red soils in irrigated and rainfed conditions. The crop cannot stand water logging or alkalinity.
Nearly, 50% of the crop grown in Guntur comprises the Teja variety, because of the huge demand for it. Its massive share can also be attributed to the fact that Teja has high resistance to pests and viruses, because of innate pungency. Its output and prices are higher than all other varieties, though not as high as the hybrid ones.
• local name: Teja
• Cultivated across Andhra Pradesh, Telangana & Madhya Pradesh State.
• Crop size approximately about 300,000 Metric Tons .The largest available variety in India & The world’s largest pungent variety available at SparC ExiM in Bulk Quantity.
• Scoville Heat Unit (SHU) – 65000 SHU to 90000 SHU depends on the area of cultivation.
• ASTA – Colour value also ranges between 60- 80 ASTA again depending on the area of cultivation and season.
• It’s the hottest chilli available in bulk and mostly used in Domestic markets mainly by the Oleoresin Manufacturers / Huge demand in the International Markets China / Mexico/ USA/ Thailand & Bangladesh. In India the northern states of Uttar Pradesh / Bihar prefer this variety for direct consumption other states use it on a blend.
• Processed & Consumed in different formats such as Whole Chilli Dried, Destemmed Chilli, Stem Cut Chilli, Ground Chilli Powder & Crushed Chilli / Minced Chilli / Chilli Flakes
DIFFERENT TYPES :
• Local Name: Sannam
• S4 {Samba} the original desi variety was from the town Virudhunagar, Tamilnadu State.
• S4 was one of the initial variety of Chilli available in India & exported from the country till the 1990’s. Infact this was the only variety for decades till the various hybrid varieties were developed during the late 1990’s.
• Mainly grown in Tamilnadu, Andhra Pradesh & Telengana states. Other similar varieties such as 334 & Super 10 also classified as S4 chilli as their physical and chemical character are quite similar.
• Crop size of S4 variety Dried red chilli of Indian Orgin would be approximately 200,000 metric tons.
• Bright Red Colour Pods with the width slightly broad.
• Scoville Heat Unit (SHU)- 18000 SHU to 35000 SHU in Tamil Nadu ; 18000 SHU -35000 SHU colour a bit deep red, Andhra Pradesh; Telangana- 25000 SHU – 30000 SHU.
• ASTA – Colour value of S4 variety Dried red chilli 50 ASTA to 60 ASTA.
• Mainly consumed by Domestic markets of Bihar / Uttar Pradesh/ West Bengal. CHINA buys a lot of this variety as a direct Stem Cut.
• Local Name: Kadi/Bydagi
• Wrinkled variety deep red or dark red in colour, mild pungent.
• Grown in the fertile lands of Karnataka, India. Bellary Hubli & Bydagi areas of Karnataka.
• Scoville Heat Value- Bydagi variety of dried red chillies are not very pungent variety with pungency between 8000 SHU to 16000 SHU.
• ASTA – This variety colour value is very high being the surface of all these varieties bigger than the Andhra Pradesh & Telangana grown chillies. ASTA between 100 to 250 .A beautiful Deep Red Colour.
• Bydagi Variety Dried Red Chillies crop size roughly about 125,000 MT.
• Major consumers of this variety in domestic markets are Gujarat /Maharashtra/ Rajasthan/Delhi Mandi’s . This variety is consumed mostly by the Masala /Retailers across the country for its special high colour. Major Oleoresin manufacturers actively buy this variety for the International Markets.
• This variety is also in demand in the Malaysian / Singapore Markets. Stemless of this variety, with stem & chilli powders are the major formats of this variety.
• The Packing is Buyer Specific regularly available in 10 Kgs/25 Kgs PP bags & 10 Kgs / 25 Kgs Jute Bags.
TURMERIC (HS 091030 ) Common Names: turmeric, turmeric root, Indian saffron.Latin Names: Curcuma longa, synonym Curcuma domestica; Curcuma aromatic Botanical Name: Curcuma longa L. Family: Zingiberaceae. Commercial Part: Rhizome or underground stem. ORIGIN AND DISTRIBUTIONTurmeric is the boiled, dried, cleaned and polished rhizomes of Curcuma longa. The plant is a herbaceous perennial, 60-90 cm high, with a short stem and tufted leaf. There are 7 to 12 leaves, the leaf sheaths forms the pseudo stem. The lamina is green above and pale green below and has a length of 30-40 cm and width 8-12 cm. Inflorescence is a central spike of 10-15 cm length. 1-4 flowers are born in axil of the bract opening one at a time. About 30 flowers are produced in a spike. Seeds are produced in capsules and there will be one to numerous sunken capsules in an inflorescence. Turmeric is a tropical crop cultivated from sea level to 1200 meter MSL. It grows in light black, black clayey loams and red soils in irrigated and rainfed conditions. The crop cannot stand water logging or alkalinity. Background Turmeric is a common spice and a major ingredient in curry powder. Curcumin is a major component of turmeric, and the activities of turmeric are commonly attributed to curcuminoids (curcumin and closely related substances). Curcumin gives turmeric its yellow color.( CURCUMIN IS A BIOACTIVE COMPOUND )
OVERVIEW
Turmeric is a spice that comes from the turmeric plant. It is commonly used in Asian food.It has a warm, bitter taste and is frequently used to flavor or color curry powders, mustards, butters, and cheeses. But the root of turmeric is also used widely to make medicine. It contains a yellow-colored chemical called curcumin, which is often used to color foods and cosmetics.
Different Types of Turmeric in India:
| Name of Turmeric | Approx. Curcumin Percentage | State |
|---|---|---|
| Lakadong | 7-12% | Meghalaya |
| Alleppey | 5% | Kerela |
| Madras | 3% | Tamil Nadu |
| Rajapore | n/a | Maharashtra |
| Sangli | 2-4% | Maharashtra |
| Erode | 2-4% | Tamil Nadu |
| Nizamabad bulb | n/a | Telangana |
