History & Vision
Longi Mirch(“Bird’s Eye Chilli”)Introduction
It is our signature product, majorly grown in north eastern part of India. Small in size but piquant. It maintains the flavor, fragrance, taste of snacks and keeps them fresh for longer period. This chilli do not affect the color of the food products. It is mouth watering and help to digestsnacks/food easily. Bird’s eye chilli is widely used for Bhujiya, chips, snacks, ketchups, mixtures, pickles, sauces, seasonings and all kind of spicy food products.
A very RARE & very SPECIAL botanical species popularly known to have been cultivated in the peculiar climatic environment of the region. Being a passionate food lover & enthusiast himself he decided to conduct an experiment on the taste of this wonderful product by using it in a wide variety of cuisines consequently. Assessing & evaluating its HUGE POTENTIAL & UTILITY VALUE for all Namkeen Manufacturers in general & BHUJIA INDUSTRY of Bikaner in particular.
Having realized the scope & significance of “LONGI MIRCH”(“Bird’s Eye Chilli”)stocks of “LONGI MIRCH”(“Bird’s Eye Chilli”) were dispatched to Bikaner. All Bhujiya manufacturers were advised to add this great element in their material. Well the outcome of this novel experiment was found to be simply thrilling & extremely encouraging as it had imparted an entirely new taste, flavor, color & longer shelf life to Bikaneri Bhujiya which had never ever been so unique prior to the advent of “LONG MIRCH”(“Bird’s Eye Chilli”). This was precisely how and when LONGI MIRCH(“Bird’s Eye Chilli”) came to find a place in Guinness Book of World Records as one of the hottest chillies of the world and the city Bikaner came up to acquire the unique distinction of being highlighted on the global arena. Up until mid 90’s the task of grinding of LONGI MIRCH(“Bird’s Eye Chilli”) was being considered as quite demanding and pretty challenging too.
The lobby of LONGI MIRCH(“Bird’s Eye Chilli”) users were depending exclusively upon “The conventional measures”. Encountering thereby a series of limitations causing “Elemental” and “Compositional” depletion lack of purity and loss of natural flavor and aroma of the herb been at the helm of this ongoing traditional scenario himself Mr. S.P Sharma came up with his innovativeness, inventive creativity and sheer wealth of scientifically practical ideas. Only to emerge after an untiring effort spanned over a constant preoccupation with something which known to all over the world and to us as “COLD PROCESS TECHNOLOGY”. Having been invented and Pioneered at LONGI INDUSTRIES this technological advancement took everyone by surprise and completely transformed the old orthodox phenomenon of spice grinding in India. Unlike traditional grinding procedure which is marked and characterized by its functioning under highly temperate conditions on the other hand winding carried out the cold process technology.
Cold Processed Spices For The First Time In India
We are known for use of a unique technology for grinding spices which is known as Cold Process Technology.
Cold Process Technology grinds spices and herbs at a sub-zero temperature. i.e., from 0° to 25°. This helps to prevent the rising of temperature during the grinding process.
For the first time in India we have introduced cold processing technology in spices grinding industry.
Cold Process Technology helps preserving aroma and taste of spices. This process also helps in increasing life of product.
Unlike normal grinding process Cold process grinding do not ruins nutritional value of spices.
