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Quint Essential Chillies of Northeast India

Ruma Bhattacharyya, Professor, Dept. of Food Science & Nutrition, Faculty of Community Science, Assam Agricultural University, Jorhat, Assam 785013, India , Ruma Bhattacharyya1 , Urmimala Baruah2 , R.K. Bhattacharyya3

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International Journal of Food, Nutrition & Dietetics 6(3):p 71-75, Sep-Dec 2018. | DOI: DOI: http://dx.doi.org/10.21088/ijfnd.2322.0775.6318.2

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Abstract

  Globally, over four hundred varieties of chillies are grown. A good number of varieties are grown in countries of Asian continent including India. In fact, India is the largest producer and exporter of chillies. This paper attempts to review the varied classic varieties of chillies grown in the North Eastern Region of India. Nagaland state records the highest productivity (6.69 t/ha) of dry chilli in the country followed by Andhra Pradesh (4.29 t/ha) In addition to ‘Bhut Jalakia’, the world famous hot chilli, a good number of prime indigenous varieties of the region are: Dhan or kan Jalakia, Bhikue Jalakia, Jati Jalakia, Mem Jalakia, Ahom Jalakia, Totta Bias, Kharika, Krishna Jalakia, Suryamukhi, Bor Bih, Lata Bih, etc. Exploitation of the invaluable germplasm would pave the way for development of quality chilli hybrids. 

Keywords: Capsaicin; Scoville Unit; Bhut Jalakia; Naga King Chilli; Hot Pepper

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DOI: DOI: http://dx.doi.org/10.21088/ijfnd.2322.0775.6318.2

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