CHILLIES

Chilies are the most common spice cultivated in India it is grown nearly in all parts of the country, Hills and plains. Chilies by nature are a fruit which are in different sizes, shapes and colours. Chillies are of two types one is Red Chilly and other is Green Chilly. Chillies are the heart of Indian Spices. We are proud to deal in such a fascinating spice. Chillies are mainly consumed by the Indian market. In the export again India leads. So Indian Chillies not only satisfies Indians but also the other people of the world. Chillies is the most important ingredient in the Indian Kitchen it flavours the colour and pungency of the dish. It is also used for making pickles which is a salted dried product of the ingredients like mango, lemon etc.

Fresh chillis will keep for about 2 weeks if kept covered in the bottom of a refrigerator, dried Chillies should be stored in airtight bags in the dark.

Chillies

 

They can be red, green, orange or almost the colour of chocolate. They can be pointy, round, small, club like, long, thin, globular, tapered, or bell shaped. Their skin may be shiny, smooth or wrinkled and their walls may be thick or thin.

Not all chillies are hot but do not be deceived - with only a few exceptions, most of the several hundred varieties of these little pods have some degree of pungency for the palate. Be assured that only a few of them are as mild as capsicums.

The colour of chillies is no guide to the intensity of their flavours. Nor is the size. Yet these fiery little vegetables are utterly delicious and an essential part of the cuisine so many parts of the world. Some people even believe there are mildly addicted in a nice and harmless way.

Chillies belong to the same family as tomatoes, potatoes and eggplant. They came originally from the West Indies and quickly spread to India and Asia, then to North Africa and Spain.

Usually chillies begin life green, though my home grown jalapeno chillies start life very black then turn green, and end up yellow or red as they ripen. There is no rule that the green or red have more heat so check the label for clues as to the pungency of the ones you have chosen.

 Green Chilly

A long slender green chilly, 6-8 cm long, pointed at one end. It has a medium flavour that is easily eaten by most people who are not use to chilly.

Red Chilly

Similar in size and shape to the green chilly, but with more stings to its flavour. Good idea to mix the red and green chillies together in any dish.

Mexican Hot Chilly

One of the hottest chilly. It has a bright green skin, is 6 - 8 cm long and is pointed at one end.

Jalapeno Chilly

This fiery hot chilly is the one by which all other chillies are judged. Ripened they can be dark green or red. They have a very thick fleshy skin and are sausage shaped with a blunt end. If you try them, beware:-( they are very hot!!!

Cooling Down Afterwards

 

The hottest part of the chilly is the membrane and the seeds attached to it. You can remove these to reduce the 'heat'. If it's too late for that and your mouth is burning, don't be tempted to drink water as this can intensify the effect in the short term. Instead, breathe through your nose, not your mouth, as this tends to "irritate" the "hot spots"