Kerala Agricultural University releases new green chilli variety

Published 7 June 2026 · education

The Kerala Agricultural University (KAU) has released KAU Thejaswini, a new green chilli variety developed for the State’s farming conditions. The new variety promises high

The Kerala Agricultural University (KAU) has released KAU Thejaswini, a new green chilli variety developed for the State’s farming conditions. The new variety promises high yield, quality fruits and field tolerance to major production constraints, according to the KAU’s College of Agriculture at Vellayani here. KAU Thejaswini was developed by Sarada S., associate professor and Head of the college’s Department of Vegetable Science. The variety was released for cultivation in Kerala by the 30th State Seed Sub-Committee for the Release of New Crop Varieties. “Thejaswini is characterised by long fruits, averaging 11.29 cm in length and a high yield potential of 32.5 tonnes per hectare.

The variety has medium pungency with a capsaicin content of 0.45% and is suitable for cultivation throughout the year under Kerala conditions,” the College of Agriculture, Vellayani, said. KAU scientists believe that the release of KAU Thejaswini will help enhance local chilli production by providing farmers with a high-yielding, quality variety adapted to Kerala’s agro-climatic conditions. The bush-type plants exhibit field tolerance to bacterial wilt and viral diseases, making them suitable for stable production under field conditions. The variety is also well suited for homesteads, kitchen gardens and terrace cultivation, providing an attractive option for both commercial farmers and urban gardeners, the college said.

One of the most important vegetable-cum-spice crops cultivated in the tropics, chilli (Capsicum annuum L.) is an essential part of the food habits of people in Kerala and across India. India is the world’s largest producer, consumer and exporter of chilli. In the case of Thejaswini, the plants produce an average of 84 fruits per plant, with a yield of about 667 grams per plant. The fruits are pendent, smooth and glossy, dark green at maturity and turn red on ripening. They are rich in Vitamin C (121 mg per 100 g) and possess an oleoresin content of 15.1%, the college said.

KAU scientists associated with its development include professors (retd.) I. Sreelatha Kumari and Celine V.A., associate professors Beena Thomas, Bindu J.S., Sudha B., and assistant professors Radhika N.S., Devi V.S. and Lekshmi S.L. The meeting of the 30th State Seed Sub-Committee for the Release of New Crop Varieties held on June 3 was chaired by Tinku Biswal, Agricultural Production Commissioner and Principal Secretary, Government of Kerala.