Chili peppers, despite their fiery hotness, are one of the very popular spices known for their medicinal and health benefiting properties. The chili is a fruit pod of the plant belonging to the nightshade family (Solanaceae), of the genus, Capsicum.Chilies are produced seasonally but consumed throughout the year. The pods are marketed both in green and red or natural form. Its cultivation involves heavy labour and capital inputs. There exists a great scope for its export. Chilies require warm and humid climate for growth and dry weather during maturity. The crop comes up well in tropical and sub-tropical regions but it has a wide range of adaptability and can withstand heat and moderate cold.
Chili is known as economically very important and valuable cash crop of Pakistan. It is used in foods for pungency and red colour while it also contributes in part to the flavour of gingerales. It comprises numerous chemicals including steam-volatile oils, fatty oils, capsaicinoids, carotenoids, vitamins, protein, fibre and mineral elements. It is also excellent source of Vitamins A, B, C, E and P. Fresh green chilli peppers contain more vitamin C than citrus fruits and fresh red chilli has more vitamin A than carrots. It is also used in food industry as Chillies paste, curry powder and other resources of food and bakers processed products such as dehydrated chilli, pickle, powder, paste, sauce, etc., can be prepared for higher returns. Almost all chilli growers sell it directly. Real return can come only from processed products. Hence, farmers must be educated in the processing of chilli. Efforts of scientists, extension agencies and the state government are needed in this area.
Green Chillies Value added Products:
- Minimally processed chillies: These are de-stalked and/or cut for ready to use that retain its freshness, packed in suitable packaging material (corrugated box or perforated plastic bags) and stored at refrigerated conditions or frozen conditions.
- Dehydrated chilli: Chillies are hot, pungent peppers that can be preserved by dehydration. Although sun drying is also possible, artificial drying or dehydration.
- Chilli powder: The mature chilli pods are dehydrated after preliminary operations to final moisture content of 3 % for safe long-term storage. The dried pods may also be ground into powder to produce red pepper (Cayenne pepper).
- Pickled chillies: Peppers can easily be pickled in a brine or vinegar solution, alone or with other vegetables and seasoning. The variety of colored peppers available make attractive pickles. Certain varieties can be pickled as whole pods, while larger peppers are cut into strips.
- Chilli flakes: Chillies are de-stalked and cut into small pieces. Then chilli pieces are dehydrated in tunnel dehydrator or by direct sun light after preliminary operations.
- Chilli Paste: Green or red chillies are transformed into paste by grinding and heating to smooth concentrated paste by adding water in small quantity and preservatives.
