Drying of Red Chilli

Product/Process :

Process for quick drying of red chillies.

Application/Use:

As spice.

Salient Features of Process/Technology :

Conventionally, mature chillies are harvested from plants and dried in the open yards for 15 to 20 days. This method is time consuming, unhygienic and gives low yield owing to loss of seeds through breakage. The process involves dipping the red chillies in a specially prepared "Dipsol" solution followed by sundrying. Dipsol is a water-based emulsion containing potassium carbonate, refined groundnut oil, gum acacia and butylated hydroxyanisole. The technique ensures a consistent end product. The time taken for drying is 1 week. It requires less drying space and retains the natural colour and pungency resulting in higher returns. A solar drier has also been developed which effects drying of chillies in 5 days.

Status of Commercialisation :

Commercialised.

Equipment and Machinery :

Drying yard.

Raw Materials :

Dispol solution available from CSIR licensee.

For further information please contact :

Central Food Technological Research Institute,
Regional Research Laboratory, Jammu.