Chilli Dealers in Attapur, Hyderabad

• Cultivation Type: Organic
• Shelf Life: 1year
• Color: Dark Red
• Drying Process: Sun Dry
• Taste: Spicy
• Feature: Hot Taste, Hygienic Packing

Description : Chili (also spelled chile, chilli, or, alternatively, powdered chili) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (where it is also sometimes known as chili powder blend or chili seasoning mix).It is used as a spice (or spice blend) to add pungency (piquancy) and flavor to culinary dishes. In American English, the spelling is usually "chili"; in British English, "chilli" (with two "l"s) is used consistently. Chili powder is used in many different cuisines, including American (particularly Tex-Mex), Chinese, Indian, Korean, Mexican, Portuguese, and Thai. A chili powder blend is the primary flavor in American chili con carne. Soil : Well drained loamy soils rich in organic matter with pH range 6.5-7.5.Seed rate Varieties: 1.0 kg / ha. Hybrids: 200 - 250 g / ha. Nursery area: 100 sq.m / ha. Seed treatmentTreat the seeds with Trichoderma viride @ 4 g / kg or Pseudomonas fluorescens @ 10 g/ kg and sow in lines spaced at 10 cm in raised nursery beds and cover with sand. Watering with rose can has to be done daily. Drench the nursery with Copper oxychloride @ 2.5 g/l of water at 15 days interval against damping off disease. Apply Carbofuran 3 G at 10 g/sq.m. at sowing.Protected nursery Prepare the nursery area of 3 cents with slanting slope of 2 % for the seedling production to cover 1 ha. Cover the nursery area with 50 % shade net and cover the sides using 40 / 50 mesh insect proof nylon net. Form raised beds of 1 m width and convenient length and place HDPV pipes at 2m interval for further protection with polythene sheets during rainy months. Mix sterilized cocopeat @ 300 kg with 5 kg neem cake along with Azospirillum and phosphobacteria each @ 1 kg. Approximately 1.2 kg of cocopeat is required for filling one protay. 300 protrays (98 cells) are required for the production of 29,000 seedlings, which are required for one hectare adopting a spacing of 90 x 60 x 45 cm in a paired row system. Sow the treated seed in protrays @ 1 seed per cell. Cover the seed with cocopeat and keep the trays one above the other and cover with a polythene sheet till germination starts. After 6 days place the protrays with germinated seedlings individually on the raised beds inside the shade net. Water with rose can everyday upto seed germination. Drench with 19:19:19 @ 0.5% (5g/l) at 18 days after sowing. Field preparationThoroughly prepare the field with the addition of FYM @ 25 t/ ha and form ridges and furrows at a spacing of 60 cm. Apply 2 kg/ha of Azospirillum and 2 kg / ha of Phosphobacteria by mixing with 20 kg of FYM. Irrigate the furrows and transplant 40-45 days old seedlings, with the ball of earth on the ridges.Weed controlApply Pendimethalin 1.0 kg a.i. / ha or Fluchloralin 1.0 kg a.i. / ha as pre-emergece herbicide followed by hand weeding once 30 days after planting.Varieties : BIRDS EYE CHILLI(DHANI) Grown in Mizoram & some areas of Manipur Blood red in colour,highly pungent Harvesting season-October to December Available in Calcutta market ASTA colour value-41.7 Capsaicine-0.589%  BYADAGI(KADDI) Grown in Dharwar Karnataka Red in colour with less pungency or without pungency Harvesting season-January to May Annual Production-21,000 tonnes Available in Hubli-Dharwad markets ASTA colour value-159.9 Capsaicine-Negligible ELLACHIPUR SANNAM-S4 TYPE Grown in Amaravathi District of Maharashtra Reddish in colour and very hot Annual Production - 1800 tonnes Harvesting season-September to December Available in Bombay,Delhi,Ahemedabad and Nagpur ASTA colour value - 70.40 Capsaicine-0.2% GUNTUR SANNAM-S4 TYPE Grown in Guntur,Warangal,Khammam Districts of Andhra Pradesh Skin thick,hot and red Harvesting season - December to May Annual Production - 2,80,000 tonnes Available in Guntur market ASTA colour value- 32.11 Capsaicine-0.226% HINDPUR-S7 Grown in Hindpur in Andhra Pradesh Red in colour,hot and highly pungent Harvesting season- December to March Available in Hindpur Capsaicine-0.24 ASTA colour value- 33.00 JWALA Grown in Kheda, Mehsana & in South Gujarat Highly pungent, light red in colour,short and the seeds are compact Harvesting season-September to December Available in Unjha market Capsaicine-0.4% KANTHARI-WHITE Grown in Kerala & some parts of Tamil Nadu Short and ivory white in colour with high pungency Mainly grown as a homestead crop Available in the markets throughout the year ASTA colour value- 2.96 Capsaicine-0.504% KASHMIR CHILLI Grown in temperate regions such as Himachal Pradesh,Jammu & Kashmir and also in sub-tropical regions of North India during winter season Long,fleshy,deep red in colour Harvesting season- November to February Available in major markets of North India ASTA colour value- 54.10 Capsaicine-0.325% MADHYA PRADESH G.T.SANNAM Grown in Indore, Malkapur Chikli and Elachpur areas of Madhya Pradesh Red in colour and pungent Harvesting season-January to March Annual Production - 7500 tonnes Available in major markets of Madhya Pradesh. ManagementSpacing Varieties : 60 x 45 cm Hybrids : 75 x 60 cm ManuringVarieties Basal dose : FYM 25 t/ha, NPK 30:60:30 kg/ ha. Potassium as K2SO4 for quality improvement. Application of potassium in the form of  potassium sulphate will increase quality of chilli. Irrigation/CultivationIrrigation Irrigate is done at weekly intervals. Layout and planting for drip irrigation and fertigation Apply FYM @ 25 t / ha as basal before last ploughing. Apply 2 kg / ha of Azospirillum and 2 kg/ha Phosphobacteria by mixing with 20 kg of FYM. Apply 75 % total recommended dose of superphosphate i.e. 375 kg / ha as basal. Install the drip irrigation with main and sub main pipes and place lateral tubes

• Country of Origin: India
• Certification: FSSAI Certified
• Cultivation Type: Organic
• Shelf Life: 1 Year
• Color: Red
• Grade Standard: Food Grade
• Storage Instructions: Dry Place
• Usage: Cooking

• Country of Origin: India
• Color: Red
• Brand Name: AML
• Feature: Rich In Color, Purity, Optimum Freshness
• Carbohydrate per 9 g: 3%
• Dietary fiber per 1.5 g: 6%
• Protein per 1.9 g: 3%

• Brand Name: Resource Foyer
• Style: Fresh
• Place of Origin: Hyderabad  
• Type: Agao
• Product Type: Bell Pepper

We make sure that our inputs are in conformation with the international quality standards and free from all sorts of impurities in order to offer quality-approved products to the buyers. Due to the excellent security system we have, you can rest assured us for all the transactions made, be it online or offline. We make sure that no third part is involved in between. We are offering Fresh Bell Pepper that highly rich in vitamins and minerals and available with rich taste.

We are bracketed with the prestigious Commodity Traders of Dried Red Chilli from Andhra Pradesh, India. We have experts with us who offer diverse sorts of risk management and financing services to the clients. We have in-depth knowledge of markets that deal with the trading of Red Chilli. Not only this, but we also make use of centralized auction market in order to manage price risks.

 The Fresh Green Chilli is widely used for the preparation of a variety of Indian curries as well as the dry dishes. As an Exporter and Supplier of Fresh Green Chilli, we ensure that our chillis have a healthy and unblemished skin, with the flavor and color being the very best. The Fresh Green Chilli contains high quantities of Vitamin C and is widely demanded.

• Country of Origin: India

We are offering p - sense. Measurement range co2 : 0-2000 ppm ( extended range - . 2001-9999 ppm), temp. Range - 0o c ~ +60 o c accuracy : ±75 ppm ±5% of reading (co2) (0 ~ 2000 ppm) ; ±0.6o c±0.9of, ±3 % rh (at +25oc, 10 ~ 90 %) standard packing includes : meter, manual, batteries and hard carrying case calibration : manual calibration with fresh air resolution : 2 ppm – co2 concentration, 0.1 oc of - temperature numerical liquid crystal display : simultaneous display of * co2 concentration (in ppm.) & * temperature dp (dew point temperature)............................... -73.4 o c ~ +60 o c wb (wet bulb temperature)..................................... - 13.3 o c ~ +60 o c optional accessories............................................... Adaptor 9v100-240vac, data output - rs232 software with d-sub connector , pc software windows 9598ntme2000xp software

• Type: Spices
• Cultivation Type: Common
• Shelf Life: 2 Years
• Packaging Size: 1kg, 5kg
• Form: Seeds
• Scientific Name: Piper nigrum
• Application: Cooking
• Feature: Free From Contamination, Good Quality, Pure
• Taste: Spicy

• Type: Guntur Sannam Red Chilli
• Style: Hot
• Certification: FSSAI
• Color: Thick Red
• Drying Process: Sun Light
• Shape: Large
• Product Type: Guntur Sannam Red Chilli
• Processing Type: Normal
• Product: Guntur Sannam Red Chilli

Bahuvida Limited is an integrated Agribusiness company who deals with Guntur Sannam Red Chilli is one of the leading Agro Commodities producers and marketers in India. Bahuvida Limited Exports, Imports, Sources, Produces and Supplies the Guntur Sannam Red Chilli and other Agro Commodities for industrial end users and consumers across the world. We procure a diversified range of Guntur Sannam Red Chilli from farm gate and then trading with processors and end users across global markets.

Though, at one time, Americas most important contribution to the world of spices, chilli is today one of India's major export attractions. An annual plant, chilli comes in a wide variety of shapes, sizes, colours and in different degrees of pungency.

Black pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. ... Black pepper is the world's most traded spice, and is one of the most common spices added to cuisines around the world.

• Type: Fresh
• Cultivation Type: Organic
• Color: Green
• Feature: High Nutrition Value
• Packaging Type: 5 kg Box
• Shipping: By Air

We are counted among the prominent Fresh Green Chilli Exporters. Fresh Green Chilli is extremely essential in cuisines everywhere. We supply and export Fresh Green Chilli that is of superior quality. Green Chilli has bright green color, healthy unblemished skin and is full of flavor have a wonderful natural aroma. Hot Green Chilli is high in demand due top its great hot flavor. Full of the goodness of capsaicin, our Long Green Chilli retains its freshness until the point of consumption. Hence We not only provide high quality chillies but also supply them in stipulated time of delivery avoiding all delays.

We are offering chillies though, at one time, americas most important contribution to the world of spices, chilli is today one of india's major export attractions. An annual plant, chilli comes in a wide variety of shapes, sizes, colours and in different degrees of pungency. It is thus variously called capsicum, paprika, pimento, sweet pepper, red pepper, cayenne pepper and bird's eye chilli depending on the type of chilli

Cocoa, Premium Raw Manuka Honey

We are well known for supplying of wide variety of Black Pepper.

We specialize in trading and exporting Black Pepper and White Pepper of the finest quality. We take great care in terms of quality while manufacturing and Packing of the Black & White Pepper.

We are offering black pepper and the black pepper plant, they noted, have been used for centuries in traditional eastern medicine to treat gastrointestinal distress, pain, inflammation and other disorders. Despite that long medicinal history, scientists know little about how piperine works on the innermost molecular level. The scientists set out to get that information about piperine's anti-fat effects. Their laboratory studies and computer models found that piperine interferes with the activity of genes that control the formation of new fat cells. In doing so, piperine may also set off a metabolic chain reaction that helps keep fat in check in other ways. The group suggests that the finding may lead to wider use of piperine or black-pepper extracts in fighting obesity and related diseases. black pepper brussels tariff no.: 33 cas no.: 850 fema no.: 85 coe no.: 85 specifications: general description: botanical nomenclature: thymus vu preparation: solubilization of the concrete in ethanol physicochemical properties: appearance and odour: dark-brown odour: characteristic of grey thyme bulk density (25ºc): volatile oil content: 45 - 50 ml/100g (eoa no.57-g) residual solvent: solubility: equivalence: storage and shipping: packing: galvanized drums of 50 kg nett weight storage: in tight full container in a cool, dark and dry place safety information: see material safety data sheet.

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India