Crop: Chillies

Crop Detail

The chili peppers plants from the genus Capsicum, members of the nightshade family, Solanaceae. They are widely used in many cuisines to add spiciness to dishes. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids. Chili peppers originated in Mexico after the Columbian Exchange, many cultivars of chili pepper spread across the world, used for both food and traditional medicine. Worldwide in 2014, 32.3 million tonnes of green chili peppers and 3.8 million tonnes of dried chili peppers were produced. China is the world's largest producer of green chillies, providing half of the global total.

Major/Minor Major
Temporary/Permanent Temporary
Category Agriculture Extension
Type Vegetables
Crop Climate Title Tropical
Crop Water Method Title Irrigated
Crop Duration Biennial
Crop Economic Title Food Crop
Crop Growing Season Kharif / Rainy / Monsoon Crops


Sucking Pests

White Fly Thrips Fruit Borer Mite Aphid Cut worm

Fungal Diseases

Damping Off Powdery Mildew Phytophthora Blight Die Back and Fruit Rot Anthracnose

Bacterial Diseases

Bacterial Leaf Spot

Viral Diseases

Yellow Mosaic


Narrow leaf

Chillies Seed Varieties

Name Seed Rate
Kunri-1 1/2 kg/ acre
Nageena 1/2 kg/ acre
Mexi 1/2 kg/ acre
Talhar 1/2 kg/ acre
Tall Round 1/2 kg/ acre
Tall Pointed 1/2 kg/ acre
Ghotki گهوٽڪي 1/2 kg/ acre
Sanam 1/2 kg/ acre
Hybrid P-6 1/2 kg/ acre
Hybrid Sky Red 1/2 kg/ acre
Hot peper 1/2 kg/ acre