GREEN CHILLI

OUTLINES
HISTORY OF GREEN CHILLI(CAPSICUM ANNUM)
PLANT TYPES
SOIL TOLERANCE OF GREEN CHILLI
HEALTH BENEFITS OF GREEN CHILLI
PRODUCTS MADE FROM GREEN CHILLI

1. Green chili
Capsicum annuum


MARCH 30, 2020
NALAIKAN DI TOLY
B-section

2. Food Science Assignment
 Topic:
o GREEN CHILI (Capsicum annuum)
 Submitted To:
Prof. Anam Iftikhar


 Submitted by:
o Samreen (BAGF19M78)
o Anzila Altaf (BAGF19M82)
o Adnan Riaz (BAGF19M80)
o Umer Farooq (BAGF19M68)
o Abdullah Sahi (BAGF19M79)
o Aqib Ismaeel (BAGF19M69)
 Semester:
o 2
nd

 Section:
o B
 Department:

3. o Bsc(hons)Agriculture

History of Capsicum annuum :
The species Capsicum annuum is native to the
Americas but its exact origin is uncertain. It has been
considered to originate from a district of Central
America and have been domesticated in Mexico
Capsicum has been known since the beginning of
civilization in the Western hemisphere and has been
part of the human diet since 7500 BC. It was either
Christopher Columbus who first reported the use of
Capsicum in the Americas and certainly Columbus
who introduced it to Europe; by the mid-1 7th
century Capsicum was being cultivated throughout
southern and middle Europe as a spice and medicinal
drug, with introductions to Japan and India Capsicum
had been introduced to all over the world.

Names of green chili

4. Preferred Scientific Name : Capsicum annuum L.
Preferred Common Name: bell pepper
Other Scientific Names:
Capsicum annuum L. var. aviculare (Dierb.)
D'Arcy & Eshbaugh
Capsicum annuum L. var. glabriusculum
(Dunal) Heiser & Pickersgill
Capsicum baccatum sensu Britton & Millsp., non L.
Capsicum hispidum var. glabriusculum Dunal
Capsicum indicum Dierb. var. aviculare Dierb.
International Common Names:
English: chilli pepper; green pepper; paprica;
paprika; red pepper; sweet pepper
Spanish: Chile dulce; pimiento; pimiento morron
French: carive; paprica; poivron Portuguese:
pimento
Taxonomic Tree:
Kingdom : plantea

5. Phylum : Spermatophyte
Subphylum : Angiospermae
Class : Dicotyledonae
Order : Solanales
Family : Solanaceae
Genus : Capsicum
Species : Capsicum annuum

Plant Type:
 Annual
 Herbaceous
 Perennial
 Seed propagated
 Shrub
 Vine/climber

Habitat:
C. annuum can grow across a range of dry, sub-arid,
sub-humid and humid forests at 0-1000 m altitudes
in Madagascar and in similar forest conditions in

6. Antioquia, Colombia to altitudes of 1500 m in
Panama it is found at 0-2000 m In Peru, the species
is also found at altitudes of 0-2000 m, in disturbed
areas, forests and rocky slopes. The species is
cultivated in plains, lower hills and valleys in India, at
a wider range of altitudes, 0-2100 m

Soil tolerances of green chili
plant:
 Soil drainage is free
 Soil reaction involves acidic and neutral
 Soil texture is light and medium

Natural Enemies and solution:
 C. annuurn is susceptible to a large number of
pests and diseases.
 Viruses cause the most serious damage.
 The most obvious method of control where the
plant is grovvn as a crop is to use resistant
cultivars.

7.  Unfortunately only few cuItivars with virus
resistances are known.
 Cucumber mosaic cucumovirus, Potato Y
potyvirus (PVY) and a complex of the
tobamovirus group are the most important in
Asia.
 The major pests are thrips, aphids, mites,
bollworms and fruit flies.
 Inappropriate pesticides and over-use of
pesticides often cause problems on capsicum
peppers.
 Integrated crop management is suggested to
overcome multiple pest and disease problems.

Uses of green chili:
 Human food
 Spices and culinary herbs Vegetable
 Medicinal,
 pharmaceutical
 Source of medicine/pharmaceutical
 Ornamental

8.  Christmas tree Cut flower garden plant Potted
plant Propagation material Seed trade
 As a culinary commodity, C. annuum is known,
in dried form, as both chilli pepper and paprika
 These are used in salads, are stuffed or baked,
added to soups and meat.
 Also pickled, while leaves make a good spinach
 Capsicum pepper is the most popular and most
widely used all over the world.
 Capsicum peppers are extensively pickled in salt
and vinegar.
 Colour and flavour extracts are used in both the
food and feed industries, for example, ginger
beer, hot sauces and poultry feed, as well as for
some pharmaceutical products.
 In addition to uses as food and food additives,
the fruits of C. annuum also have been grown on
a large scale and used as medicine for the
digestive system, blood system,
muscular/skeletal, and skin applications.
 Ornamental peppers reach 25 to 50 cm in height
and are grown as annuals or pot plants,
producing colourful fruits.

9.  In warmer climates, ornamental peppers are
perennial and a good bedding plant for hot
weather conditions, performing well as a ground
cover in mixed flower borders.

Health benefits of Green chili :
 We should begin with the ultimate benefit.i.e.
green chillies come with zero calories. In fact,
they speed up one's metabolism as much as 50%
for up to three hours after eating.
 Protection against cancer. Green chillies are
loaded with antioxidants, that protect the body
against free radicals by acting as natural
scavengers. Green chillies can also keep prostate
problems at balance.
 Green chillies also exert a number of beneficial
effects on the cardiovascular system. Specifically,
it reduces the likelihood of developing
atherosclerosis by reducing blood
cholesteroland triglyceride levels and platelet
aggregation, as well as increasing fibrinolytic
activity.

10.  Fibrinolytic activity refers to the ability to prevent
formation of blood clots, which can lead to a heart
attack or
 Interestingly enough capsaicin, found in green
chillies although hot to taste, has been shown to
lower body temperature by stimulating the
cooling center of the hypothalamus in the brain.
 Capsaicin in green chillies has a stimulating effect
on the mucus membranes of the nose and
sinuses. Capsaicin stimulates blood flow through
the membranes and causes mucus secretion to
become thinner. This action makes it beneficial in
combating the common cold or sinus infections.
 The heat produced by the chillies, act as an
effective pain reliever, as a digestive and anti-
ulcer aid. Although, people with active peptic
ulcer may be bothered by "spicy foods".
 Loaded with Vitamin C and beta-carotene, green
chillies are great for healthy eyes, skin and
immune system.Make sure to store the green
chillies at a dark cool area because chillies lose
their Vitamin C, when they are exposed to heat,
light and air.

11.  When eaten, green chillies release endorphins
that boosts the mood, and reduces pain.
 Green chillies are proven to balance blood sugar
levels. If you are diabetic, this may be your
answer to healthy diet.
 . Green chillies are a natural source of iron, and a
rich source for iron deficient people.
 Green chillies have a lot of antibacterial
properties and can help treat skin infections.
 Green chillies are rich in Vitamin K that help
decrease your risk of osteoporosis and of
bleeding dangerously when you are cut out or
injured.


Nutritional composition:

Parameter Dry chilies* Green chilies*
Carbohydrate 31.60 3.00
Protein 15.00 2.90
Fats 6.20 1.00
Minerals 6.10 1.00

12. Fiber 30.20 6.80
calcium 160 30
Phosphorus 370** 18**
Iron 2.30** 4.40**
Moisture 10 85.70
Carotene 345*** 175***
Thiamine 0.93** 0.19**
Riboflavin 0.43** 0.39**
Niacin 9.50** 0.90**
Sodium 40** -
Potassium 530** -
Magnesium - 272**
Copper - 1.40**
Molybdenum - 0.07**
Zinc - 1.78**
Chromium - 0.04**
Caloric value - 297


*value in g per100 g of sample
**value in mg
***value in microgram

13. Products made from green chili:
Chili sauce:
Required ingredients:
Red chili = 30 gram
Dried apricot = 6
White vinegar = Half cup
Salt = 1 tea spoon
Sugar = 1 tea spoon
Corn flour = 1 tea spoon
Procedure :
Mix all the ingradients in the steel bowl
and place it on the stove . when it start boiling leave
it for five minutes until it become saturated,then
pour it in a bottle
Use it within few weeks.

Chili pickle:
Ingradients:
 250 gms fresh long green chillies (hari mirch)
 1/2 cup lemon juice (nimbu ka ras)

14.  3 teaspoon salt
 2tablespoon vinegar (sirka) ingredients required
to make masala( spices) of chilli pickle
 2 tablespoon mustard seeds ( rai / mohri / mohri
dal/ rai na curia / kali sarso)
 2 tablespoon fennel seeds( badi saunf)
 1 teaspoon fenugreek seeds( methi dana )
 1 tablespoon coriander powder
 1 teaspoon asafoetida ( hing)
 1 teaspoon turmeric powder( haldi) 7-8 black
pepper corn( kali miri / kali mirch)
 1/3 cup mustard oil / groundnut oil
Procedure:
 Wash fresh green chillies properly, wipe them with
a clean dry cloth, remove the stalks of chillies.
 Cut the chilies lengthwise and make 1/2 of them.
 Add salt and lemon juice to it, mix it and keep it in
glass bowl or jar, cover it with plate.
 Keep it in sun for 1 day.
 Green chilies will become yellowish green in hot
sun. Let it cool down for whole night .
 Next day roast mustard seed,badi saunf separately
for 1-2 minutes on low flame
 Make a fine powder of it

15.  Heat oil in a pane when it become hot addblack
papper to it.
 .remove it from flame add asafoedita(hing), let it
cool down.
 Add this masala to chilies and mix it.
 Keep this pickle in clean glass jar. Stir the pickle up
and down twice everyday with dry clean spoon.
 From next day, you can start eating this tasty green
chili pickle.

Green chili chutney:
Ingradients:
• 10 Green Chillies, seeded and chopped
• 2 teaspoons Chana Dal (Gram Lentils)
• 1/2 teaspoon finely chopped Ginger
• 3-4 Curry Leaves
• 1 tablespoon grated Dry Coconut
• 1/2 cup chopped Coriander Leaves
• 1 teaspoon Sugar or Jaggery
• 1 teaspoon Lemon Juice
• tablespoon Cooking Oil
• tablespoons Water and demanded Salt
Procedure:

16. 1. Heat 1 tablespoon oil in a pan. Add chana dal and
roast over low flame until dal turns light brown or for
approx. 1-2 minutes.
2. Add curry leaves and chopped green chillies.
Sauté for 2 minutes.
3. Add grated coconut and ginger and sauté for 1
minute. Remove pan from heat and let it cool a bit at
room temperature.
4. Grind sautéed chilli-chana dal mixture, lemon
juice, sugar, salt and water in a mixer to make a
medium coarse paste.
5. Add coriander leaves and grind again to make a
smooth paste.
6. Transfer prepared chutney to serving bowl. Green
chilli chutney is ready. Serve it as an accompaniment
with meal or as dip with snacks.


Food industries and products:


shezaan industry :

17. National Industry :







Shangrila Industry :
Green chili pickle Green chili sauce
Green chili
pickle
Green chili
sauce
Green chili pickle Green chili sauce