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Chilli

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Chillies contain capsaicin which is responsible for the hot taste of the fruit.  Chillies are rich in vitamins especially vitamins A and C. Chillies are a must in Indian cuisine to lend the hot taste and pungent flavour. The common red chilli dried is the most tangy of all spices.

Hybrid For Green Chilli

   

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Indam 6 -
  • Early
  • Slender, light green, glossy fruits, weighing about 5g.
  • Highly pungent.

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Indam 9 -
  • Early, semi-dwarf plants.
  • Slender, slightly wrinkled, light green fruits of Jwala type, weighing 6g.
Indam 54 
  • A hybrid for green chilli purpose .
  • Plants are semi-dwarf to semi-spreading type
  • Light green, pendant fruits 
  • Fruit size:11cmx4.1cm.
  • Moderately high  pungency.

 

Hybrids for Green and Red chillies
   

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Indam 5 
  • Medium thick,  dark green fruits turning to attractive dark red after ripening,
  • Medium pungent
  • Tolerant to thrips and mites.
  • High yielding.

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Indam 42  
  • Moderately thick and green glossy fruits turning to dark red after ripening,
  • Highly pungent,
  • Tolerant to thrips and mites
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Indam 50  
  • Fruits are small, very dark green
  • High in pungency,
  • Suitable for both green and dry purposes
  • Fruit size:8.5x3.3cm
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Indam 67  
  • Fruits are small, very dark green
  • High in pungency
  • Suitable for both green and dry purposes
  • Fruit size:8.5x3.3cm

Open Pollinated Variety

   

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Indam Jwala -
  • Slender, light green fruits
  • Medium  pungency
  • Weighing 4-5g
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Indam Kaddi
  • A variety with slender, long, light green fruits with wrinkles.
  • Suitable both for red and green purposes.
  • Mild  pungency
  • Plants  tall and erect.
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Indam Dabba 
  • A variety with light green, thick, medium to long,slightly wrinkled fruits
  • Mild   pungency.
  • Suitable for kharif season.
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