SHADES OF RED: Types of Chilies and their importance in Indian Culinary
Inherent part of Indian family meals
The right time for chili saplings to thrive is on monsoon. After few months, they grow to matured chilies and are ready for picking. They’re plucked when green in color and changes to red towards the end of harvest. Later they’re allowed to ripe; sun dried, and are used as seasoning agent for the entire year.
Out of all the states in India, Andhra is the most popular one for red chilies. The pandu mirapakaya nivala pachadi is quite famous in Telugu and tastes as scorching as it looks. This dish is a home-made family delicacy handed down generations. As summer heat subsides, the typical South Indian family will reach across the table for a spoonful of this mouthwatering condiment to go with curd rice.
Apart from the taste and its importance in Indian meals, they’re a good source of income to Indian economy. Due to high demand of Indian red chilies, the chilies grown in rural areas of Andhra Pradesh, Tamil Nadu and Karnataka are exported to other countries by many companies. According to recent market research, India’s top spice exporting company (Eastern curry powders) """
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Adding a spoon of red chilli powder can do magic on your dishes. If you’re a real spice lover, do try all the varieties of Indian chilies and share your feedback.