Description
A spice without which Indian cuisine would be incomplete, the most common variety of chili used apart from red is the green. These are used with or without the stalks, whole or chopped, with seeds or deseeded. They are used fresh, dried, powdered, pickled or in sauces. Chili also contains vitamin A ,C and E. Because of these reasons chili is having lot of export potential. In the Nashik Agrovalley is one of the leading company which provides a supply in India as well as exports out of country also.
