DRY RED CHILIES

Chili is the dried ripe 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’.

Different Varieties of Chili

Birds Eye Chili(Dhani) : This is grown in the North East and is tiny but packs a punch in terms of spice. It is used not only in cooking but also used in chutneys and pickles. When eating a pickle made of these chillis, it is best to literally take half a teaspoon on your plate to begin with and to savour it by eating tiny portions of this quantity.
Byadagi(kaddi) : This chilli is grown in Karnataka. It is is long and has a thin skin, and when it’s dried has a crinkly appearance. It is known for its colour and pungency and is consumed across India. The ByadagiChilli is similar to Paprika.
Guntur Sannam-S4 TYPE : Andhra cuisine is famous for its extremely spicy dishes nd the chilli responsible for this is the Guntur Sannam – S4. The Sannamchilli has many varieties that are grown not only in Andhra but also in states such as Madhya Pradesh. Known for its heat, unless one is used to such a high level of spiciness, you will find many people in tears when eating delicious Andhra dishes. As the name suggests, it’s grown extensively in this region. This chilli has become so popular; it is exported to all over the world. It accounts for roughly 30% of India’s chilli exports.
Jwala : Grown primarily in Gujarat, this chilli is grown all over the country and is used widely in India for cooking. Though its green initially, once it matures it turns red in colour. They can even be grown at home. It is one of the country’s most important crops.
Kanthari : These chillies are grown in Kerala and become white when mature. These chillis are hot and lend a good flavor to dishes. Kantharichillies are a unique variety of Bird’s Eye Chilli. It is a perennial crop.
Kashmir Chili : Known more for its colour than its spice, this chilli is ground into a powder and used not only in Kashmiri dishes but in many dishes across the country and the world to add a beautiful red colour to the dish as well as enhance the dish’s taste. It’s so mild in its spiciness that it measures barely 2000 SHU (Scoville Heat Units). The Scoville Heat Scale measures the spiciness or the hotness of a chilli. The highest is Pure Capsaicin and Dihydrocapsaicin which mea

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