IMPORTANCE OF CROP:
--------------------

1. Chilli or hot pepeer is a tropical vegetable crop commonly used through out the world as spice for its pungency and red colour of ripe dried fruits also for its green fruit for pungency and flavor.
2. Chilli is grown throughout the country and is used in almost all dishes.
3. West Bengal and Rajasthan account for more than 80 of the total area and production.
4. Chilli of commerce, Capsicum Sp. is classified into several groups of cultivars on the basis of fruit shape and the manner in which it is prepared and used.
5. They can be eaten fresh as biting chilli or in curries, sambar, rasam and other meat, fish and vegetable dishes to impart pungency, colour and flavor to food items.
6. Dried fruits are used to make universal curry powder and curry paste.
7. Fresh green and ripe chillies are used to make all kinds of pickles, different sauces and paste.
8. The red colour, capsanthin (36% of total carotenoid)is used in high quality cosmetic preparations like, lipstick.
9. The essential oil, oleoresin is used in the food and beverage industries.
10. Chilli extractions are used in the preparation of ginger beer and other beverages.
11. The pungency principle of chilli, Capsaicin / Capsicutin (C18H27NO3) a condensation product of 3-hydroxy4-methoxy benzylamine and decylenic acid which produces a highly irritating vapour on heating.
12. Byadgi Chilli has highest capsaicin content of 0.75 %.
13. A non-conventional use of chilli as self-defense sprays is gaining popularity in different countries. (USA)
14. Green To dry chilli ratio : 10 : 1
15. 7 g seed : 100 plants
16. Dry chilli : 6% stalks, 40% pericarp, 54% seed
17. Vitamin P