Indian red Chilli is the hottest ingredient in the kitchen. Red chillies are crucial for many dishes. In Indian cuisine where no dish is complete without this spicy flavour note. They ranks mild to very hot. India is one of the largest consumer, producer and exporter. Mirch is the Hindi word for chilli. Country growing a wide variety of chillies. Most of them are left to ripen to red and then sun dried. Chillies are hottest when green, loses little heat when becomes red chilli. Furthermore when they are dried.
How many kinds of Chillies are there?
There are almost 2000 – 3000 different cultivars grown across the world today. However, there are 25 different varieties found in India. Here we are discussing some famous Indian red chilli used in world cuisine as spices and sauces.
Most Popular Spicy Chilli
Birds Eye Chilli (Dhani)
This spicy red chilli grows in Mizoram and some areas of Manipur as well as in South India. These are small, intensely hot and blood red in colour. Also high pungent. Harvesting starts in October and ends in December
Dried Indian red chilli. It is valued because of its bright red colour. It has less pungency or without pungency. Harvested during January to May. Often used as Goad Masala.
This spicy mirch grows in Maharastra as well as Andhra Pradesh. Known as Ellachipur and Guntur respectively.
Ellachipur harvested during September to December. This chilli is commonly available in Indian market. Unlike Ellachipur, Guntur’s harvesting season is December to May and mostly available in South Indian market.
Fresh green or sometimes used dried red chilli. This is most popular chilli in India. These are highly pungent and light red in colour. The name Jwala means ‘Volcano’. Now you can imagine how spicy this chilli can be!! Harvesting starts from September to December.
Grown in mild and sub-tropical regions of North India. These are fleshy and long. Deep red coloured. Kashmiri chillis are in very short supply, hence demand for this type of red chilli is very high.
These are short and ivory white in colour. It is mainly grown as homestead crop in Kerala and Tamil Nadu. Therefore available in the markets throughout year.
- Dry red chilli is broadly use as spice in curried dishes.
- To make hot sauce like pepper sauce and Tabasco sauce.
- For colour extraction.
- As counter irritant in Neuroalgia, Rheumatic disorder and Lumbago.
- Isolated Indian red chilli or mirch enzymes are beneficial in treating certain type of Cancers.
- Dehydrated green chilli is source vitamin C.
- Used as pain balm and Vaporub.