ITDG 
Interdev Agroalimentaire  

Production of dried chillies (Capsicum species)

	Type de fiche	Techniques/Technologies
	Mise en œuvre	ITDG(Royaume Uni)
	
	Zone géographique	Global; 
	Mots clés	SECHAGE; PIMENT

	Echelle d’action	Groupe
	Public(s) cible(s)	Production of dried chillies (Capsicum species)

Contexte
The chilli is the fruit of Capsicum fruitescens. The dried product is bright red in colour, flat in appearance and has a leathery touch.  It has a hot flavour and is widely used throughout the world as a component of hot and spicy dishes. Chillies are also used to prepare hot pickles and sauces and are sometimes eaten fresh to spice up a bland meal.

They are commonly preserved by drying- either sun-drying or using a mechanical drier, depending upon the local climate and the end-use of the chilli.  For home use, sun drying is probably the most economical option.  However, for higher quality produce for sale, some form of drier is preferable.

A well-dried product will keep for several months, although the heat and flavour will diminish with time, especially if the product is ground.

Capsicum is a milder form of chilli and is often sold in the whole, un-dried form.  Paprika is mild an sweet and is sold only in the ground form.

Problématique / Objectifs
  Although processing does not strictly involve harvesting, it is only possible to produce good quality chillies if the raw fruit is harvested at the correct stage of maturity.  The time of harvesting and the care taken during harvesting are both critical to the final quality of the product.  For processing, chillies should not be harvested until they turn red. Sometimes, to produce a strong red coloured chilli powder, the fruits are not harvested until they start to dry and wither.

  Drying is the most important part of the process. If the chillies are not properly dried, or if the drying process takes a long time, there is a chance that they will turn mouldy or become discoloured.

  Drying temperatures over 55 C will reduce the volatile oil content of the final product.  

  Care must be taken to avoid over-drying of the chillies. A drier operator will soon learn how to assess the moisture content of chillies by hand. The final moisture content should be 10%.

Description/Mise en oeuvre
Dried chillies are produced according to the basic procedure:

  Harvesting
  Cleaning
  Drying
  Grading
  Grinding (optional)
  Packaging
  Storage

A process flow sheet is available (ref link)

Harvesting
Chillies are harvested when they have begun to turn red.  This is when the full flavour and intensity of heat have developed. Care should be taken not to damage and bruise the chillies during harvest.

Cleaning
All dirt, dust and foreign bodies have to be removed from the chillies. This is usually carried out by winnowing (a person used to winnowing can clean up to 100kg chillies in an 8 hour day). Small machines are available for cleaning, but they are rarely cost effective.  After winnowing the chillies are washed two or three times in clan, potable water.

Drying
The method of drying chosen depends on a number of factors: the season, the end-use of the chillies and the scale of operation.

At the simplest, during the dry season, sun drying is usually adequate to dry the chillies.  This is a cheap method, generally carried out on the floor in the sun. To produce a higher quality product, solar driers can be used as they provide some protection from dirt and contamination by insects. However, during the rainy season, sun drying and solar driers are not acceptable as the drying process will take too long.  This increases the chance of damage by mould growth.

Sun-drying
Chillies are laid on mats in the sun. They are turned periodically to ensure even drying.  The chillies need to be covered at night and if there are rain storms during the drying period. The chillies are dried until they have a 10% moisture content.  With practice, the processor will be able to judge the feel of the chilli and know if it is at the correct stage of dryness.

Solar drying
There are several types of solar drier available, the choice will depend on the scale of operation, local availability and the economics of purchasing a drier compared to the revenue generated from the sales of chillies.  The simplest type is a cabinet drier that can be constructed from locally available materials.  The chillies are placed in the drier, turned periodically and let until they have a final moisture content of 10%. With practice, the processor will be able to judge the feel of the chilli and know if it is at the correct stage of dryness. 

Artificial driers
In the wet season or at times of high humidity (which quite often coincides with the harvest of chillies) sun drying and solar drying are not effective.  A mechanical drier needs to be used. There are several models available, but one that is cheap to build and which uses a cheap energy source is essential. .  The chillies are placed in the drier, turned periodically and let until they have a final moisture content of 10%. With practice, the processor will be able to judge the feel of the chilli and know if it is at the correct stage of dryness.

Grading
In some cases the chillies are graded according to colour and size. This process is usually done by hand.  The brighter red colour the better.

Grinding (optional)
Grinding can add value to the product, but it is an optional process.  If it is carried out it must be done carefully to ensure a high quality product.  There is some market resistance to ground chillies as it is difficult to assess whether they have been adulterated (this often happens).  The only way to overcome the fear is to consistently produce a high quality product and gain the respect of the customers.  Grinding can also be detrimental to the taste and heat of the chillies.  Freshly ground chillies are potent, but the intensity of heat soon decreases when ground chilli is stored.  A range of hand powered and mechanical grinders are available, according to the scale of the operation.

Packaging
Packaging is essential, especially for ground chillies.  They have to be packaged in polypropylene, not polythene as the flavour components diffuse through polythene.  The bags should be heat sealed, to prevent the entry of air and moisture.

Storage
Packets of dried chillies should be stored at low temperature, low humidity in a pest-free environment.  The bags of chillies should be checked periodically to make sure they have not absorbed any moisture.  If they have, they need to be removed and re-dried.  If properly dried and stored, the chillies will last for several months, up to a year.  However, the flavour begins to deteriorate after some time.

Résultats/Eléments chiffrés
The following equipment is required;
Mats for drying
Small mechanical drier
Mill/grinder
Polythene sealer

Enseignements
  In India, the first chillies are picked immature to encourage further fruits to develop.

  In Sri Lanka and India, chillies are sometimes picked immature and allowed to mature in heaps for two to three days. The heaps are kept indoors or in the shade to avoid direct sunlight, which can result in the development of white patches on the chilli.

  The fruit and stalk should be removed from the plant by gentle pulling. The fruit should be handled carefully to avoid bruising and cuts.  Bruising shows up on the chilli as discoloured areas and the cuts can result in a loss of seeds.

  Particular attention should be paid to hygiene and cleanliness.  Workers should ensure that they follow strict codes of hygiene. The chilli fruits should be washed in clean water before processing and it is important that the drying mats are clean and placed away from sources of excessive dirt and dust.

  The chilli should be packaged in polypropylene to prevent the loss of volatile flavour components.  However, polythene is often used.  The ground product must be stored in air-tight containers in a cool room to prevent moisture uptake and flavour loss.

  Grinding the dried chilli is one way of adding extra value to the product. However, there is often strong consumer resistance to ground spices, for fear of adulteration and reduction in quality.  Processors need to establish a good reputation with the consumers as a supplier of a high quality product.

Auteur : Sue Azam Ali
Saisie le : 05/12/2001
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