Chillies
Chillies are the most indispensable of Indian Spices, but not many
are aware of the various aspects of this pungent spice. There are
more than 300 varieties of Chillies and as the climate in India is
favorable for the cultivation of chillies quite a number of
varieties of chilli are grown in India.
The Indian States of Andhra Pradesh, Tamil Nadu, Gujarat, and
Kashmir are home to the different varieties in chilli.They vary in
length from 5mm to over 300mm, and while some are long and narrow,
others plump and globular and also vary in heat from mild to
blisteringly hot. The Indian state of Andhara Pradesh accounts for
about 50 % of the country's production.
India is the world’s largest producer and exporter of Chilli. It is
exported to USA, Canada, UK, Saudi Arabia, Singapore, Malaysia,
Germany and many other countries. Around 2,40,000 tons were
exported during the year 2010-2011
It contributes more than 25% of world’s production of chilli. Some
of the the hottest varieties of chillies are grown in India. Indian
chillies dominate the international chilli market. The annual
production of Dry chiilies is around 8,00,000 tons
Chillies are the most common spice cultivated in India. The climate
in India being favourable to the cultivation of chillies, quite a
number of varieties of chillies are grown here.
The Indian States of Andhra Pradesh, Tamil Nadu, Gujarat, and
Kashmir are home to the different varieties in chilli. The state of
Andhara Pradesh alone accounts for nearly 50 % of the country's
production. As some of the the hottest varieties of chillies are
grown in India, Indian chillies dominate the international chilli
market.
The Indian Red Chilli
Due to its unique flavour, colour and pungency, chilli is a popular
ingredient used in culinary items all over the world.
The difference between red and green chillies is that, while green
chillies are harvested early, red ones are left to ripen and change
colour
Chilli is a favourite ingredient used in culinary items all over
the world. It is impossible to think of food without chilli.
Indian, Mexican, Thai and Italian food have chili as chief
ingredient.
Chillies are commercially important for the pigment capsanthin (red
colour) and its pungancy by capsaicn. It gives flavour, colour and
pungency to the dish.
