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Sai Vedics Inc., USA, Certified Organic Supplier of Organic Chili, organic cayenne pepper, red chili peppers, chili spice and seasoning.
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Chili cayenne pepper, red chili peppers Certified Organic
Chili Spices: 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. Dry chilly is extensively used as spice in curried dishes. It is also used as an ingredient in curry powder and in seasonings.
The chili has a long association with and is extensively used in Mexican and certain South American cuisines, and later adapted into the emerging Tex-Mex cuisine. Although unknown in Africa and Asia until its introduction from the New World by the Europeans, the chili pepper has since become a pillar in Asian cuisines. In Italian cuisine, crushed red pepper flakes are a common ingredient on pizza, among other things. It is also commonly used in Turkey as a garnish, called Biber Dövme..
Chili Health: As a medicine it is used as an counter irritant in Lumbago, Neuralgia, and Rheumatic disorders. Capsicum has a tonic and carminative action. The enzyme isolated from chilly is used in the treatment of certain type of cancers. Oleoresin capsicum is used in pain balms and vaporubs. Capsaicin is a safe and effective analgesic agent in the management of arthritis pain, herpes zoster-related pain, diabetic neuropathy, postmastectomy pain, and headaches. Red chili peppers, such as cayenne, have been shown to reduce blood cholesterol, triglyceride levels, and platelet aggregation, while increasing the body's ability to dissolve fibrin, a substance integral to the formation of blood clots.
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Introduction :
Chili is nature's wonder. Chilies contain capsaicin - the potent substance that gives them their 'fiery' character. Almost 80 percent of the capsaicin in a chili is in its seeds and membranes. Our Organic Chili peppers add color and flavors to many cuisines. The pungent curries of from India in USA, the blistering sambals of Indonesia, the spicy Thai soups and the piquant Mexican salsas would certainly lose their zest were it not for the chilies used. Chili is used in various forms; as raw fresh green chilies is chopped; or grinded to paste, broken split or whole form. To preserve chili for longer time it is pickled or sun-dried to get a "red" coat chili which are powdered to be used in pinch to get the desired taste of "HOT". Chilies are very good source of Vit.C and Vit.A.
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Product Description :
USP : Our Organic Chili is OneCert certified. Organic Chili is cultivated in an area of 4000 hectare of tribal region of Khandamal area of India. We are Cultivating Jwala, Wonder Hot Verities of Chili. The USDA, NOP, certifies our chili. Capsaicin contained in our local variety of Capsicum is 2.5% to 10% and the Oleoresin content is up to 10%. We are using Bio fertilizer, Bio-insecticides to protect and increase our yield. Our manufacturing unit is certified by HACCP, WTO GMP.
Biological Details : Chili is the dried ripe fruit of the genus Capsicum annuum. This plant is a short lived perennial herb approx. 1 metes in height. Leaves are oblong and glabrous. The flowers are solitary; color pure white to bluish white. The Chili berries are green, maturing into yellow, orange to red and then to brown or purple. Fruits are pendent and sometimes bilobed. Seeds are white, thin having long placental connections.
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Why is Chili 'HOT"? : 'Hot' Chili peppers contain more capsaicin, the source of their warm, stimulant properties. The way capsaicin seems to act is by homing on the surface of the membranes of nerve cells. Here it fits smugly on a receptor protein, quite like a key fits into a lock. The so activated receptor protein opens up a channel in the membrane through which calcium ions rush inside the nerve cells. This triggers off an electrical impulse which is registered in the brain as "hot".
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Area of procurement : The vast span of India's tribal belt is where our products are procured. The tribes from generations do not use any inorganic fertilizers to grow the crops. Now days, with the guidance of our experts in organic farming help them in fetching a better price to sell their produce in international market as organically cultivated product.
- Cultivation Details general.
- Harvest, processing and Storage Details.
- Historical use and reference.
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Our offer :-
| Product Name |
Minimum Quantity | Specifications |
| Dried Whole Red Chili |
2000 lb. | ------------------- |
| Red Chili Powder |
1000 lb. | ------------------- |
| Chili Extract (Capsinoids) |
50 lb. | ------------------- |
| Chili Flakes |
1000 lb. | ------------------- |
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Organic Cultivation Methods :
Nursery Management
It needs proper nursery management practices. Well-drained and fine soil with sufficient sunlight is essential factors for nursery preparation. About 25-30 nursery beds of 1mx3m size are required to get chili seedlings for one hectare of cultivation.
Following practices should be done to get healthy seedlings
- Place the seeds after sterilization of soil- in rows.
- Seed treatment is essential to prevent diseases - Mix. With Pseudomonas.
- Sow the seeds in rows - spacing 10- 15 cm between rows at the depth of 1cm.
- Put mulch on seed bed.
- Daily watering - Germination of seeds take about 7-10 days.
- Remove and place the mulch in between rows after seedlings appeared.
- Put Trichoderma & Pseudomonas if the seedlings affected by fungal diseases like, Wilt, foot rot and damping off.
- Weeding - Hand weeding.
- Hardening the seedlings - Limit water supply 7-10 days before planting.
- 35 days old seedlings suitable for planting.
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Field Establishment :
Climate and Soil Requirement
Deep, loamy, fertile soils rich in organic matter is preferred by the crop for satisfactory growth. Also need well drained soils with adequate soil moisture for the growth of the crop. Chili grows well in the dry and the intermediate part o the country.
Land Preparation
Deep ploughing up to 45cm and rotating is essential to get good soil tilt. Raised beds, Ridge & Furrows or sunken beds can be use for transplanting of chili seedlings. Two rows beds or ridges are preferred when cultivating under irrigation. Drainage factor is essential when cultivating chili especially in wet season and also cultivate in paddy fields.
Planting
Two plants can be plant in one hill
Spacing 45cm X 30cm - Under rain fed (74,000 plants/ha)
60cm X 45cm - Under Irrigation(37,000 plants/ha)
Crop Management :
Fertilizer in Application
- P.S.B
- Azotobactor
- Azospirillum
Irrigation
Total water requirement for the for 150 days is 4 acre feet(120 hectare cm)
In early stage of the crop the irrigation interval is 3-4 days. When the crop gets well established it is 5-6 days that also depend on the soil type and evapo-transpiration of the area. Adequate amount of soil moisture is needed when flowering and fruiting.
Weed Management
Nursery - Should be keep weeds free and hand weeded when necessary.
Pest and Disease Management
Pests
Thrips, Mites, Aphids and white flies are the causal agents for Chili leaf curl
Integrated pest management approach is the best way to control Chili leaf curl complex. Use of recommended Bio insecticides and applies in the correct stage of the crop. Leaf eating caterpillars and pod borers-use of recommended Bio insecticides.
Diseases
- Damping off (By Phythium spp, Rhizoctonia solani, Fusarium solani and Macrophomina phaseolina)
- Anthracnose (Colletotricum capsici)
- Leaf spots (Cerospora capsici)
- Powdery mildew (Oidiopsis taurica)
- Foot rot (Sclerotium rollftsii)
- Bacterial wilt
- Chili leaf mosaic virus
Control measures
- Prepare the nurseries on virgin soil or on sub soil
- Sterilization of nurseries
- Use of disease free seed material
- Field Sanitation
- Use of recommended Bio fungicides
Harvesting
Well matured green pods can be harvested as green chili. For the preparation of dry organic chili, the chili pods should be in fully red condition or more than 80% red stage. Under well manage situation 10-12 picks can be harvested as green chili or 7-9 picks as red chili stage.
Post-harvest Technology
Harvested red mature pods should be kept under room temperature for two days for the development of red color of partially red pods before expose to sunlight for drying. Chili pods are dried on laying material like tarpaulin, mats or gunny bags under sunlight. Good quality dry organic chili can be procured with 5-6 days of drying under hot summer sun.
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Therapeutic uses :
A simple ointment made by mixing ground chili peppers in a standard vitamin E cream can be used to stimulate blood flow to an area affected by arthritic pain, lumbago, rheumatism or neuralgia, but again it should be stressed that it is a mask for pain and not always a cure.
Capsicum has a tonic and carminative action; and used in Ayurvedic medicine to promote digestion and to soothe a sore throat. When grounded with coriander seeds and ginger, it soothes abdominal pain and nausea.
Chili is extremely irritating both internally and externally. Taken inordinately it may cause gastro-enteritis.
The phytochemicals, capsaicin has this property that makes chili an effective mask of pain, hence Oleoresin capsicum is used in pain balms and vapo-rubs.
- Dehydrated green chilly is a good source of vitamin 'c'.
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History of Chili :
Organic Chilies in their wild state thrived in Mexico as far back as 7000 BC and in their cultivated state around 3,500 BC. Looking for the famed black pepper of the east, the Spanish explorers instead chanced upon somewhat different pods, which possessed a tang and a bite somewhat reminiscent of the former. So they named their discovery pepper. It was the Dutch merchants who insisted in calling it Chili. And they were instrumental in spreading the chili to Europe and Asian. Traditionally, Chili has been used as a dietary ingredient in India. Its medicinal use has been restricted to local application to mask pain. |
Other Uses :
- Dry chilly is extensively used as spice in curried dishes. It is also used as an ingredient in curry powder and in seasonings. Bird chilly is used in making hot sauces as pepper sauce and Tabasco sauce.
- Paprikas, Bydagi chilly, Warangal chapatta are high color less pungent varieties of chili; are widely used for color extraction. This color is highly popular among food and beverage processors.
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Nutrition Facts of Chili Powder:
Calories 24
| Amount per Serving |
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| Calories 24 |
Calories from Fat 11 |
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% Daily Value |
| Total Fat 1gm |
2% |
| Saturated Fat 0g |
1% |
| Cholesterol 0mg |
0% |
| Sodium 76mg |
3% |
| Total Carbohydrate 4g |
1% |
| Dietary Fiber 3g |
10% |
| Sugar 1g |
Nil |
| Protein 1g |
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| Vitamin A |
44% |
| Vitamin C |
8% |
| Calcium |
2% |
| Iron |
6% |
This food is very low in Cholesterol and Sodium. It is also a good source of Vitamin C and Magnesium, and a very good source of Dietary Fiber, Vitamin B6, Iron, Potassium and Manganese.
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Cooking tips on Chili :
Chili has been used in cooking as fresh Green chili as well as Dried Red chili powder. Chili makes the food prepared Hot!!!! Hence, a pinch of red chili powder or a few chopped green chilies is enough to give a hot flavor to the dish.
Handling Chilies with Care…
- Remember to wear latex gloves when working with hot peppers or you'll regret it for hours. And for God's sake never touch your eyes or any other sensitive parts when peeling peppers...
learned that the hard way...
- If the preparation has turned out to be too Hot!!! Add pinch of Lemon juice and salt to it.
- Deseeded green Chili gives a Lesser Hot taste than the seeded Chilies.
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Some tasty recipes with Chilies…
Sai Vedics Inc., USA, Organic Herbs & Spices, lowest cost, direct from organic farmers, don't miss the full article on Organic chilies which includes history, storage, usage, and cooking tips. chili is a popular spice in mid-Eastern and Asian dishes. Along with added flavor, it gives a red/green color to your recipe.
Add your own special recipe to our Message Board and share with the world.
Now that you are here to find out the delecaises by the addition of a pinch of red chili powder into your preparation; we will offer you 2 different delicaccies very month.....and feed your loved ones a new dish very week and feel them loving you more each week!!!!
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| Green Chili Recipe with Pork |
This is the best green chili preparation I've ever had. This recipe makes a medium-hot chili; you may want to adjust the peppers to your liking. Ingredients |
- 6 Jalapeno Peppers, roasted, peeled and seeded.
- 2 Bell peppers, roasted, peeled and seeded.
- 1 pound of tomatillos (They look like little green tomatoes.)
- 2 tomatoes. 3 if you like tomatoes.
- Approx 3/4 lb pork. I've tried various types of sausage and pork tenderloin, but have yet to find the correct pork to get the Smokey flavor I'm looking for. You can do this with chicken or beef too, but pork's traditional.
- Chicken or other broth. I usually use 2 quarts.
- 1 onion, chopped.
- 2 to 3 cloves of garlic, crushed
- 1 tsp cumin
- Juice of 1 lime, fresh squeezed. Don't be getting that plastic lime...
- 2 tbsp flour
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| Instructions |
In a big honkin' pot... Brown the pork in a little oil. That would be a great time to cut your tomatillos and tomatoes into quarters. Once the pork is brown, add the onion and cook until it's translucent. Add the flour and cook for a couple of minutes. You're basically making a roux which will make for a nice thick chili later on.
Add the garlic, chicken broth, cumin, tomatoes, peppers and lime juice. If you have cooking sherry, add a shot of that, too. Bring to a boil then reduce to a slow simmer and cook for a couple of hours. If you used pork tenderloin or pork chops, the pork should be falling apart. You should end up with a pot of tangy, hot and tasty green chili.
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| Serving ideas: |
- I got exposed to this stuff in breakfast burritos at IBM. With eggs and hash browns in a tortilla and some green chili inside and some green chili outside. I had one of these a day every work day for 2 years without getting tired of them. The burrito line was always the longest one there, so don't knock it before you try it …
- In a bowl with or without some cheese is nice.
- Sauce or side dish with other meat and dirty rice.
- Pretty much any Mexican flavored dish. Enchiladas work particularly well.
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| Vegetarian Chili |
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Ingredients |
- 1 Packet of frozen Soya mince or Veggie mince
- 2 medium onions
- 2 tins of chopped Tomatoes
- vegetable stock cube (crumble-able sort)
- tomato puree - 2 tablespoons
- About half a level teaspoon of ready chopped chili (comes in jars) OR a quarter of a teaspoon of chili powder (NOT BOTH!!)
- 1 teaspoon ground coriander seeds
- salt and pepper
- Tortillas or tacos to serve, plus some chopped up iceberg lettuce and some mayonnaise.
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| Instructions |
Use a big heavy based frying pan or stovetop type casserole pan and heat enough olive oil to just cover the pan base. Gently fry the onion until they start to get soft. Then add the veggie mince and make sure it heats through and cooks and mixes up well with the onion .Then add the tins of tomatoes and stir well.
Rinse the red kidney beans in a colander to get rid of the sludgy water they are in and then add the beans. Crumble over the stock cube; add the tomato puree and the chili. Add salt and pepper to taste. If it looks a bit too thick add some water - only about a teacupful though - and stir well. Allow to simmer gently for about ten minutes. If it needs water to stop it sticking only add a little as needed. Remove from the heat and put a lid or plate over the whole lot and leave it to sit until needed.
To serve just reheat, stirring to make sure it doesn't burn. Serve with Tacos or Tortillas. Have salad and Mayonnaise next to the chili as you let people serve themselves. It is nice to add this in with the chili - but it's up to people to choose.
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Yield: 10 servings |
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