Green chilli (Mirchi) farming & cultivation in India

India is a country of spices. The most extensive variety of spices is cultivated and consumed in India. India has everything from normal Curry leaves to the most complicated mixture of spices that come from various spices. It is complicated, Yet very simple for Indians. One of India’s most prominent spices is chilli, commonly referred to as hot pepper in western countries. In India, there are over 400 varieties of chillies grown but only a handful of them are commercially cultivated. Chillies are used in almost all dishes in India (unless they are sweets of course).

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Chilli cultivation is a bit tricky though. While their high-yielding hybrid varieties in the market em very lucrative with high-income potential, there are pitfalls to cultivating varieties that are not feasible for the market. Understanding what kinds of chillies are preferred in the market is the first step to cultivating chillies. Cultivating the wrong variety could only lead to a loss of time and profits.

Some varieties are preferred in the market and consumed widely in the area. For instance, the chillies in Gujarat are long, light green, and not hot. Trying to sell a variety which is different from the ones is usually a sure-shot way to fail. The market will not accept chillies which are hot or of a different shape. Chillies in the southern part of India are usually very hot and come in various shapes and sizes. For instance, the bullet chilli which is common in Kerala and Tamil Nadu is round, short, and extremely hot when in comparison to most common varieties in the north. The northern part of India prefers bright-coloured chillies, red or green but less spicy.

Facts about chilies

Chilli Farming requirements and practices.

Average Chilli production is 8732 kilos per hectare.