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Virudhunagar Samba chilly

Virudhunagar, known for its rich agricultural traditions, cultivates the renowned Samba Chilli, prized for its fiery flavor and vibrant red hue.

This variety thrives in the fertile soils of the region, developing a slender shape and potent spiciness that distinguishes it in culinary circles.

Essential in South Indian cuisine, Virudhunagar Samba Chilli enhances dishes with its intense heat and robust aroma, lending character to curries, sambars, and spicy condiments.

Its cultivation supports local farmers, preserving a cherished aspect of Tamil Nadu’s culinary heritage and satisfying palates across the country.

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Description

Virudhunagar Samba chilly is known for its characteristic bright red colour with an ASTA colour value of 59.1 units and a pungency level of 0.24% capsaicin content. Having a good capsaicin content, Samba chillies is preferred in the value addition industry especially for oleoresin extraction.Oleoresin is a deep red coloured, semi-viscous liquid extracted from dried red pepper. It draws its deep red colour from various Carotenoids present in the red chilli. Oleoresin is a natural extract without any antioxidants. It is highly sensitive to light, heat and air. The chilli has 18.105% of Oleoresin content.Chillies grow well in warm and humid climates but dry weather is also necessary during the maturity of fruits. High light intensity also increases the pungency of the fruits.

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