Fine Dining Indian Food Magazine April Issue 2 | Page 15

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CHILLI
CHILLI
PAGE 15
CHILLI IN IT'S VARIOUS FORMS ENHANCES INDIAN
CUISINE. YOU MUST BE VERY LUCKY TO FIND ANY SAVOURY
DISH WITHOUT CHILLI OR PEPPER.
Chillies are available in many different
ways. We can buy them fresh, dried,
Chilli is the fruit of the plants from the genus powdered, flaked, in oil, in sauce, bottled
Capsicum. Chillies are cultivated mainly in and pickled. The south Indian varieties of
tropical and sub-tropical countries. India is the dried red chilli have incredible fire power.
largest producer and major exporter of chilli. When buying fresh chilli, make sure it is
Indian food without chillies is like summer crisp and unwrinkled. It will be bright green
without sunshine. Gundur is the south Indian in colour and unbroken. Like all ground
state of Andhra Pradesh and produces 30% of spices chilli powder also loses its strength
all the chillies produced in India. and sparkle after a few months.
Andhra Pradesh contributes 75% of India’s chilli Whole dried chillies can keep up to a year if
exports. Chillies are classified on the basis of stored in a dry and dark place. Exposure to
their colour, shape and pungency. There are two light and air can spoil the colour and
major varieties of chilli – ‘Capsicum annum’ and flavour. There are different varieties of
‘Capsicum frutescens’. These are the two major chilli powder. Chilli powder is the dried,
varieties grown and eaten all over the world. pulverized fruit of one or more varieties of
There are three more varieties of chilli too. They chilli pepper, sometimes with the addition
are ‘Capsicum chinense’, ‘Capsicum pubescens’, of other spices also sometimes known as
and ‘Capsicum baccatum’. ‘Capsicum annum’ chilli powder blend. Chilli powder is
includes many common varieties such as bell sometimes known by the specific type of
pepper, wax, cayenne, jalapenos, chiltepin and chilli pepper such as cayenne pepper. It is
all forms of new Mexico chilli. ‘Capsicum used in many different cuisines, including
frutescens’ includes malagueta, tabasco Indian, Tex-mex, Chinese, Thai and Korean.
and Thai peppers, piri piri and Malawian You can buy several forms of chilli powder
kambuzi.  like paprika which is mild but does not store
well and cayenne which is extremely hot.
Fresh unripened chillies come in various shades Chilli powder is widely available and needs
of green from lime to olive. The ripe chillies are no alternative. 
red. Some of the Indian chillies are long and fat
and round like cherries or small and slender. Chillies are also used for some medicinal
Chillies have a strong aroma and their taste purpose. Capsaicin, the chemical in chilli
ranges from mild to dynamite. The level of heat peppers that makes them hot and is used as
is dependent on the amount of capsaicin an analgesic in topical ointments, nasal
present in the seeds, veins and skin of the spray and dermal patches to relieve pain.
chillies. The contrast in colour and appearance Chillies are very high in vitamins A and C
makes chilli plant interesting as a garden plant. and have more vitamin C per gram than
many oranges.