Materials Used in the Experiment
Varieties of chilli used:The following chilli varieties were chosen for extraction Process
Byadgi chilli
Ramnad Mundu
Sattur chilli
Guntur SANNAM
characteristic details of the varieties
| Chilli type | Area of prodction | Appearence | ASTA color value | Capsaicin content (%) | Annual production(tonnes) | Harvesting period |
| Byadgi | Dharwad and Byadgi region | Red in color with less pungency or no puncency | 56.9 | negligible | 21000 | January to may |
| Ramnad mundu | Ramnd district of Tamil Nadu | Yellowish red and hot | 32.95 | 1.66 | 12000 | |
| Sattur | Dinigul, sattur, Rajrpalyam,Sankarankovil and Theni in Tamilnadu | Red in color, pungent with thick skin | 59.1 | 0.24 | September to march | |
| Guntur sannam | Guntur, Warangal, and Khammam districts of Andhra Pradesh | Skin is thick, red and hot | 32.11 | 0.23 | 280000 | December to may |
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