Fine Dining Indian Food Magazine April Issue 2 | Page 16

CHILLI
#FINEDININGINDIAN
PAGE 16
Besides capsaicin, chilies contain
antioxidants, including vitamin C and
carotenoids, which might also help
improve insulin regulation
Capsicum chinense
Chillies are also added to medicines which relieves sore
throats. Chilli are a good source of most B vitamins and
vitamin B6 in particular. They are very high in potassium,
magnesium and iron. Chillies are present in many
They are sometimes used whole or in large slices, by
cuisines. 
roasting or other means of blistering or charring the skin.
Capsicum chinense
In India most households always keep a stack of fresh
hot green chillies at hand and use them to flavour most
curries and dry dishes. It is typically lightly fried with oil
in the initial stages of preparation of the dish. Fresh or
dried chillies are used to make sauce, a liquid
condiment. Hot sauces are found in many cuisines
including harissa from North Africa, chili oil from China
and sriracha from Thailand. 
Capsicum annum
The capsaicin in chillies is highly irritant to skin. It makes
a burning sensation when touched with bare hands. So
be careful when preparing them. Try to avoid contact
with the inside of the fruit and wash hands with soap
and water immediately after use or wear gloves when
chopping. Keep hands away from the face. To reduce
the pungency of chillies, discard the seeds and soak
We have given few hand picked recipes from our cook
them in cold salted water.   
book '`Beyond Curry' where we use Indian chillies which is
Capsicum frutescens
spicy in nature. They are green when raw and turns yellow,
then red once ripened.
Chilli can be added to the dish at any stage depending
on which form you are using. If it's raw paste or crushed
fresh chilli it's best used in the beginning so the pungency
and raw taste gets  balanced. Powdered chilli can be
used in adjusting spice level at the end stage as well as in
the beginning.