Type of Chilis in India

Often associated with heat and a sharp biting taste that makes people sweat chili powder nevertheless is used in each Indian recipe.  The taste and impact described here manifest themselves only when over-the-limit quantity is used. In most, Indian Cuisine chili powder is used in very subtle amounts and that imparts a certain tanginess to the dish and nothing more. The seasoning is used as powder, dried form, and after deep frying. The latter after being fried loses its sharp bitter taste and this is the way it is consumed mostly in India.

There are several types of chilis consumed in the country some of them are like an electric current and very few people use them as seasoning. Many varieties like Kashmiri chili is mild and ends up imparting color. While in most the cuisine raw green ones are added sliced and they can hit you if it is of a hot variety. Red chili powder is mostly used to sprinkle over dishes and the people of this country cannot do away without the sprinkle.

Incidentally, this seasoning was introduced by Portuguese Vasco Da Gama in the 16th Century.   Although the country is not the original home of this seasoning it produces around 25% of the world's production.

Some Types of chilies are:

• ·         Bhut Jolokia is one of the hottest in the country. It is grown in the North East. It has been certified as the hottest seasoning in the World.
• ·         Kashmiri variety is extensively used in India and used for the color it imparts to the dishes as well as a mild taste.
• ·         Jwala is grown in Gujarat and is very hot and pungent. It is also known as finger hot pepper.
• ·         Kanthari variety is white but imparts a pungent and hot flavor.
• ·         Byadagi is used for color and pungency and is popular in South India and Maharastra.

While most of the varieties are used locally where they are grown Kashmiri Chili is widely used all over the country. Most green chilis turn red after they are dried but some grow red from the shoots. Available in loose form the market is being taken over by branded powder available in packets.  

As per a new trend, chilis are being sold as whole spices in packets to maintain the freshness and authenticity of the product. Living beyond sells chili as whole spices and also in premixed masalas each dedicated to popular recipes. Popular recipes like mutton and chicken curries, bottled or east Indian masala, sambar, pav bhaji, rasam, and rajma to name a few.