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Indian chillies and its impact on different cuisines
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Monday, 30 January, 2023, 08 : 00 AM [IST]
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Sagar Merchant
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India is well-known for its diverse and flavorful cuisine and each region grows chilies that differ in colour and heat, significantly impacting the palate. Being a chef by profession I have grown, plucked, sourced, churned, and dried various kinds of chilies. During the pandemic while experimenting with global dishes, one thing that stayed with me was how every dish, no matter from which country, requires a form of heat.
While comprehending the broad subject of chillies to create my hot condiments recipes, I discovered our country produces distinct varieties of chillies, many of which still missing global visibility. India is both a producer and a consumer of chilies, largely supplying dried and powdered chillies globally.
Some of the most popular varieties of chillies grown in India include the Bhut Jolokia, also called the "ghost pepper," which is one of the hottest chillies in the world and is known for its intense heat and smoky flavour, which can be overwhelming for some people. On the other hand, the Byadgi chilli is known for its bright red colour and mild heat, making it a popular choice for adding colour and flavour to dishes without overwhelming the palate such as in biryani and in curries.
The most commonly used fresh chilli in India is the Jwala Chilli aka Indian Finger Chilli (Hari Mirch). These thin and elongated chilies are usually red or green in colour and have a moderate level of heat. They are widely used in Indian households for cooking, to add heat to curries, chutneys, pickles, masalas, are eaten fried with street snacks or raw with meals on the side. Another popular dried chilli in India is the Kashmiri Chilli. These are usually sold in a powdered form, and known for being mildly hot and have a deep, dark red colour. They are popularly used for adding a vibrant red colour to gravies, curries, and are a staple in most Indian spice boxes.
Guntur chilli, which is known for its pungent aroma and medium heat, makes it a popular choice for adding depth of flavour and heat to dishes such as curries, soups, and stews. It is widely used in Andhra Pradesh and Tamil Nadu cuisines, and is often used to make spicy chutneys and pickles as well.
In addition to these popular varieties, there are also a number of lesser-known varieties grown across India, such as from the North East there is the Naga Morich usually used in Bengali and Assamese cuisines and the Tezpur chilli which is cultivated in Assam, known for their unique flavour profiles and intense heat which makes it a perfect ingredient for hot sauce and condiments. From Central India, there are Mathania, Boriya , Reshampatti which are known for their mild spice and peppery sweetness. From the West Coast Titimiti, Sankeshwari, Lavangi, Khola which are quite hot and have a punchy heat, used across Goan, Konkani and Maharashtrian Cuisines. And from South India there are Byadgi, Kanthari, Pandi, Mundu, Warangal, all of which are known for being mildly hot but very flavourful and popularly used for tadkas, pickles and masalas in their powdered form.
In conclusion, the different varieties of chilies grown in India have a significant impact on the food palate. Each chilli has its unique heat level, flavour, and colour, which contributes to the diversity and richness of Indian cuisine. Understanding the different chilies and how they are used in cooking can help bring a new level of depth and complexity to your dishes.
(The author is founder & chef at Kaatil - Killer Desi Heat)
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