Chilli
Chilli
Chilli is a fruit which belongs to Capsicum genus. It has many varieties which are differentiated on its pungency measured on Scoville Scale. Chilli fruit when ripened and dried becomes red chili, which is further Grinded to form red chili powder.
Chilli is the dried ripened fruit of the genus Capsicum. Capsicum annuum is an annual sub –shrub, the flowers of which are borne singly and fruits usually pendent, which provide red peppers, cayenne, paprika and chillies and sweet pepper (bell pepper) a mild form with large inflated fruits. Capsicum frutescence is a perennial chilly with small sized pods which are highly pungent. It is commonly known as ‘bird chilly’ and ‘Tabasco’.
- Red chili became famous all around the world because of its characteristics like pungency, taste and flavor matched black pepper, which was very expensive during old times and thus it became one of the most important and integral spices.
- Major chili growing countries are India, China, Ethiopia, Myanmar, Mexico, Vietnam, Peru, Pakistan, Ghana, and Bangladesh. These countries produce approximately 85% of the total red chilies in the world.
- Among all the major producers, India dominates in chilliproduction and is the largest exporter as well due to superior quality found here. In India major production comes from Andhra Pradesh, Maharashtra, Karnataka, Orissa and Rajasthan. Guntur is the major physical market for red chillies.
Chilli powder:
Fine ground red chillies of the finest quality distinguished by their brilliant red colour and mild pungency. Chilli is a heating spice and comes in a wide variety of shapes, sizes, colours, and degrees of pungency. Chilli is America’s most important contribution to the world of spices, though today it is one of India’s major export attractions. Indian chilli is grown in Andhra Pradesh, Maharashtra, Karnataka, Madhya Pradesh, Tamil Nadu and a number of other States. The highly pungent ‘Guntur’ and the mildly pungent ‘Byadgi’ chillies are internationally recognised as the finest in quality.
Chilli Powder Uses: Chillies are used in Indian dishes for their hot taste and reddish colour. Red chilli ground together with coconut gives curry a firm texture. Chillies are a great source of vitamin C and good for digestion.
Green Chilli:
A spice without which Indian cuisine would be incomplete, the most common variety of chilli used apart from red is the green. These are used with or without the stalks, whole or chopped, with seeds or deseeded. They are used fresh, dried, powdered, pickled or in sauces.
- May Help Treat Skin Infections. Green chillies are loaded with anti-bacterial properties. .
- Good for the Digestive Health.
- Aids in Weight Loss.
- Controls Blood Sugar Levels.
- May Help Prevent Cancer.
- Good for the Heart.
- Helps Cure the Common Cold.
- Helps Combat Mood Swings.
Chilli Flakes:
Dried chile flakes, commonly labeled *crushed red pepper flakes*, are used to top pizza, stir-fries, spicy pastas, and many other dishes. They can be stirred into sauces to add heat. How hot they are depends on the type of chili that was dried to make them—cayenne is the most common.
What Are Chili Flakes? Chili flakes, red pepper flakes, and crushed red pepper flakes all refer to the same type of product: a condiment/spice that is made up of dried and crushed whole peppers (seeds and all).
Dry Red Chilli:
Dry red chili is a condiment that adds pungency and color to the food. It has some medicinal and homeopathic properties. We offer a uniform shape and size of red chillies. It is mostly used to temper dishes.
Dried chillies or dried peppers are added into stir-fries, curries and even soups to add some spiciness to the flavour. The usage of dried chillies does not only makes the dish spicy but also provides a stronger taste and colour to the dish compared to fresh chillies
Red chillies are dehydrated versions of the ripe (thus red) fruit and tend to have less floral or citrus notes and more smoky and pungent notes in their flavour profiles.
