Drying of chillies

The chilli (Capsicum annum) is native to Mexico but is now grown and used extensively in most parts of the world. It is the most popular spice and is used throughout the world to flavour and add interest to bland foods. The seeds of chilli have a long shelf life of 2-3 years which helped in their global spread.  Chillies belong to the same plant family (Solanaceae) as potato, tomato and aubergine. There are at least 150 different types of chilli, varying in the degree of hotness. They are rich in vitamin C, stimulate the appetite and cool the body, especially in hot climates, by making the person sweat.  This brief provides information on production, harvesting, cleaning, drying, grading, grinding, packaging and storage of chillies.