Gandhari chilli –Capsicum frutescence (“Golkonda Chilli”)
Chilli is an important vegetable cum condiment called Red Pepper or hot pepper. It is being cultivated in Vettuvanni village of Marthandum taluk at Kanyakumari district. The Pungent principle is called ‘capsicin’ which is mainly present in the central placenta of the fruit, as well as seed and to some extends in the ovary wall also. Generally, the capsaicin content varies from 0.2-0.4%. Vitamin C is present in appreciable quantities. Spicy vegetab.es like chilli add taste and flavor to our food. The added advantage of these spicy vegetables is their protective nature against diseases. During May to June, the nursery is raised and the duration of the crop is 100-120 days. Deep fertile loamy soils are best suited for cultivation. Gandhari chilli is more pungent than other varieties since their capsaicin content more than 0.5%. it helps in fat control, blood purification as a first aid by preventing blood clotting the juice extracted from the ripe fruits is used for consumption. If excess of juice consumed, it leads to ulcer. The fruits grow upwards, small in size. Yellowish or greenish colour at first stage, later on it turns to red on maturity. The fruits are also used in control of ear head bug along with garlic and neem oil as paste. The paste is diluted in 10 litre of water. From it 50 ml/tank is taken and sprayed. The yield varies from 2.3-2.5 tones/ha. The variety has not been popular in other places of Tamil Nadu, because of its high pungency in nature. So that, the farmers don’t, prefer to grow this variety.