Sauces Dealers in Madipakkam, Chennai

• Brand Name: Double Dragon
• Packaging Type: Plastic Bottle
• Pack Size: 700 ml
• Dietary Fiber: 0.8 g
• Total Carbohydrate: 4.9 g
• Sugar: 0.4 g
• Total Fat: 0.6 g
• Calories: 53 per 100 gm
• Sodium: 5,493 mg

Chilli is the dried ripe fruit of the genus Capsicum. Capsicum annuum is an annual sub –shrub, the flowers of which are borne singly and fruits usually pendent, which provide red peppers, cayenne, paprika and chillies and sweet pepper (bell pepper) a mild form with large inflated fruits. Capsicum frutescence is a perennial chilly with small sized pods which are highly pungent. It is commonly known as ‘bird chilly’ and ‘Tabasco’. Chilly is reported to be a native of South America and is widely distributed in all tropical and sub tropical countries including India. It was first introduced in India by Portuguese towards the end of 15th Century. Now it is grown all over the world except in colder parts. Product Specifications Commodity: Red Chilli Origin: Tamil Nadu, India Quality Specifications Indian whole chilli – S17 Teja Length: 6-8 cm (without stem) Pungency/Heat: 75000 to 90000 SHU Color: 50-60 ASTA With/Without Stem: Both types available Skin: Thin Indian whole chilli – Byadgi Length: 10-13 cm (without stem) Pungency/Heat: 9000 to 17000 SHU Color: 100-140 ASTA With/Without Stem: Both types available Skin: Thick Skin: Thin Crushed Chilli Crushed Chilli – ASTM 4-20 Pungency/Heat: 30000-40000 SHU Particle Size/Granulation: ASTM 4-20 Crushed Chilli – ASTM 5-20 Pungency/Heat: 30000-40000 SHU Particle Size/Granulation: ASTM 5-20 Crushed Chilli – ASTM 6 Pungency/Heat: 10000-60000 SHU Particle Size/Granulation:ASTM 6 Ground Chilli Ground Chilli – 140-160 ASTA Pungency/Heat: 10000-20000 SHU Particle Size/Granulation: ASTM 30 Colour: 140-160 ASTA Ground Chilli – 110-130 ASTA Pungency/Heat: 10000-20000 SHU Particle Size/Granulation: ASTM 30 Colour: 110-130 ASTA Ground Chilli – 90-110 ASTA Pungency/Heat: 10000-20000 SHU Particle Size/Granulation: ASTM 30 Colour: 90-110 ASTA Ground Chilli – 70-90 ASTA Pungency/Heat: 30000-40000 SHU Particle Size/Granulation: ASTM 30 Colour: 70-90 ASTA Ground Chilli – 40-60 ASTA Pungency/Heat: 60000-70000 SHU Particle Size/Granulation: ASTM 30 Colour: 40-60 ASTA Ground Chilli – 20-30 ASTA Pungency/Heat: 15000-25000 SHU Particle Size/Granulation: ASTM 30 Colour: 20-30 ASTA Packing & Shipment Specifications Inspection: SGS or any other agency as per your requirement for Weight and Quality. Packing: Standard in 25 or 50 Kg Jute Bags or as per customer requirements Mode of Payment: TT, LC Delivery: Delivered to the loading port of choice within 15 days from the date of receipt of Confirmed Purchase Order & Receipt of Advance. Applicable Shipment Terms: FOB/CFR/CIF/DDP Inco Terms 2010 as needed by the Customer to their port of choice Spice Uses & Other Information of Note 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 Tabsco sauce. Paprika, Bydagi chilly, Warangal chapatta and similar high colour less pungent varieties are widely used for colour extraction. This colour is highly popular among food and beverage processors for its use as a colourant, since this being a ‘natural plant colour’. As a medicine it is used as an counter irritant in Lumbago, Neuralgia, and Rheumatic disorders. Capsicum has a tonic and carminative action. Taken inordinately it may cause gastro-enteritis. The enzyme isolated from chilly is used in the treatment of certain type of cancers. Oleoresin capsicum is used in pain balms and vaporubs. Dehydrated green chilly is a good source of vitamin ‘c’

• Color: chilli green
• Country of Origin: Made in India
• Packaging Type: pet bottle
• Best Before: 12 months
• Storage Instructions: store in cool & dry place
• Food Preference: vegetarian
• Carton Containing: 35 piece
• Flavor: Green Chilli
• Brand: Rohinis
• Style: Indo chinese style
• Pack Size: 220ml

Tomato is a very popular vegetable throughout the country and contributes a larger place in food supplements. Apart from use in vegetables, its derived products like soup, concentrates, sauce, puree, ketchup are also popular and have a longer shelf life unlike fresh tomatoes . certification: iso 22000:2005.

• Color: 50-60 ASTA
• Length: 6-8 cm (without stem)
• Skin: Thin

Chilli is the dried ripe fruit of the genus Capsicum. Capsicum annuum is an annual sub –shrub, the flowers of which are borne singly and fruits usually pendent, which provide red peppers, cayenne, paprika and chillies and sweet pepper (bell pepper) a mild form with large inflated fruits. Capsicum frutescence is a perennial chilly with small sized pods which are highly pungent. It is commonly known as ‘bird chilly’ and ‘Tabasco’. Chilly is reported to be a native of South America and is widely distributed in all tropical and sub tropical countries including India. It was first introduced in India by Portuguese towards the end of 15th Century. Now it is grown all over the world except in colder parts. Product Specifications Commodity: Red Chilli Origin: Tamil Nadu, India Quality Specifications Indian whole chilli – S17 Teja Length: 6-8 cm (without stem) Pungency/Heat: 75000 to 90000 SHU Color: 50-60 ASTA With/Without Stem: Both types available Skin: Thin Indian whole chilli – Byadgi Length: 10-13 cm (without stem) Pungency/Heat: 9000 to 17000 SHU Color: 100-140 ASTA With/Without Stem: Both types available Skin: Thick Skin: Thin Crushed Chilli Crushed Chilli – ASTM 4-20 Pungency/Heat: 30000-40000 SHU Particle Size/Granulation: ASTM 4-20 Crushed Chilli – ASTM 5-20 Pungency/Heat: 30000-40000 SHU Particle Size/Granulation: ASTM 5-20 Crushed Chilli – ASTM 6 Pungency/Heat: 10000-60000 SHU Particle Size/Granulation:ASTM 6 Ground Chilli Ground Chilli – 140-160 ASTA Pungency/Heat: 10000-20000 SHU Particle Size/Granulation: ASTM 30 Colour: 140-160 ASTA Ground Chilli – 110-130 ASTA Pungency/Heat: 10000-20000 SHU Particle Size/Granulation: ASTM 30 Colour: 110-130 ASTA Ground Chilli – 90-110 ASTA Pungency/Heat: 10000-20000 SHU Particle Size/Granulation: ASTM 30 Colour: 90-110 ASTA Ground Chilli – 70-90 ASTA Pungency/Heat: 30000-40000 SHU Particle Size/Granulation: ASTM 30 Colour: 70-90 ASTA Ground Chilli – 40-60 ASTA Pungency/Heat: 60000-70000 SHU Particle Size/Granulation: ASTM 30 Colour: 40-60 ASTA Ground Chilli – 20-30 ASTA Pungency/Heat: 15000-25000 SHU Particle Size/Granulation: ASTM 30 Colour: 20-30 ASTA Packing & Shipment Specifications Inspection: SGS or any other agency as per your requirement for Weight and Quality. Packing: Standard in 25 or 50 Kg Jute Bags or as per customer requirements Mode of Payment: TT, LC Delivery: Delivered to the loading port of choice within 15 days from the date of receipt of Confirmed Purchase Order & Receipt of Advance. Applicable Shipment Terms: FOB/CFR/CIF/DDP Inco Terms 2010 as needed by the Customer to their port of choice Spice Uses & Other Information of Note 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 Tabsco sauce. Paprika, Bydagi chilly, Warangal chapatta and similar high colour less pungent varieties are widely used for colour extraction. This colour is highly popular among food and beverage processors for its use as a colourant, since this being a ‘natural plant colour’. As a medicine it is used as an counter irritant in Lumbago, Neuralgia, and Rheumatic disorders. Capsicum has a tonic and carminative action. Taken inordinately it may cause gastro-enteritis. The enzyme isolated from chilly is used in the treatment of certain type of cancers. Oleoresin capsicum is used in pain balms and vaporubs. Dehydrated green chilly is a good source of vitamin ‘c’

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