CHILLI

CHILLI

Chilli peppers, also known as chile, chile pepper, chilli pepper, or chilli, are varieties of the berry-fruit of plants from the genus Capsicum, which are members of the nightshade family Solanaceae. They are cultivated for their pungency. Chili peppers are widely used in many cuisines as a spice to add “heat” to dishes. Capsaicin and related compounds known as capsaicinoids are the substances giving chili peppers their intensity when ingested or applied topically.

Chillies did not originate in India. They were first introduced in India by the Portuguese in Goa and from there it spread to the rest of South India. It was only later when the Maratha King Shivaji’s army moved to the north to challenge the Mughals, that chilli was introduced to the northern regions of India as well. Chilli was brought to India by Vasco-Da-Gama in the 16th Century, before which black pepper was the only source through which spices were incorporated into Indian cuisine. Black pepper was abundantly grown in Bengal and in the Malabar coast at the time.

Although chillies may not be native to India, the country today is one of the largest producers and exporters of raw chillies, dried chillies and chilli powder. India contributes 25% to the world’s total production of chillies! Andhra Pradesh is the largest producer of chilli in the country followed by Maharashtra, Karnataka, Gujarat and Tamil Nadu.

Let us have a look at some of the famous varieties of chillies grown and exported from India:

• Bhut Jolokia, North-East Region of India: Bhut Jolokia, also known as ‘ghost pepper’ is cultivated in the North-Eastern states of the country in Assam, Manipur, Nagaland and Arunachal Pradesh. It was certified as the hottest chilli in the world by the Guinness Book in 2007. The Bhut Jolokia is consumed both as a spice and as food in the form of pickles and goes well with the combination of dried or fermented fish and pork dishes.
• Kashmiri Chillies, Kashmir: The Kashmiri chilli is the most extensively used chilli in Indian households because of its unique characteristics. The Kashmiri chilli is a lot less hot or spicy as compared to other varieties of chillies found in India and imparts a deep red colour, giving food a rich look.
• Guntur Chilli, Andhra Pradesh: Guntur in Andhra Pradesh is the main producer and exporter of chillies and chilli powder to other parts of the world and is known for spicy Guntur chillies like Guntur Sannam.
• Jwala Chilli, Gujarat: The Jwala chilli is grown in Kheda and Mehsana districts of Gujarat. The colour of this chilli is initially green which turns red once it matures. The Jwala chilli is also known as ‘finger hot pepper’ and is very pungent in flavour.
• Kanthari Chilli, Kerala: The Kanthari chilli is also known as ‘Bird’s Eye’ chilli of Kerala