Comparative study of Capsicum annuum L. (chilli) cultivars from diverse geographical regions of India: color, extractive yields, pungency, and capsaicin content analysis

India, renowned as the “Spice Bowl of the World”, dominates spice production, consumption, and export, mainly of chillies. However, comparative studies on regional Indian chilli cultivars remain limited. This study systematically compared Byadagi (Karnataka), Guntur (Andhra Pradesh), and Cherry chilli (Uttarakhand) using both conventional solvent extraction and supercritical fluid extraction methods. The color value was measured using a UV-Visible spectrophotometer, whereas the capsaicin content and pungency were analyzed by HPLC. The quantitative analysis revealed significant variation in capsaicin content, pungency, and color value among C. annuum cultivars and extraction methods. The analytical method was precisely validated by covering all relevant validation parameters. Byadagi exhibited the lowest capsaicin content (0.03%) and pungency (4,800 SHU). The highest capsaicin content and pungency were observed in whole fruit extract of cherry chilies, at 5.33% and 852,800 SHU, respectively. This comparative study emphasizes the influence of cultivar type, extractive part, and extraction techniques on the quality attributes of Indian chillies and their products.