Laal Mirch / Red Chilli – an unforgivable spice yet it adds a certain characteristic to your dishes. Without it, the dish would not hold its true essence.
Interesting fact – Chillies are not native to India. They were introduced to us by the Portuguese traders. But we embraced this hot spice with so much love that currently India is the largest consumer, producer and exporter of Red Chilli. This spice add a distinct red colour to the cuisines giving it a vibrant look while teasing your palate at the same time.
India is home to 25 varieties of Chilli which vary in their SHU level and of course Topography.
SHU – Scoville Heat Unit defines the hotness level and pungency of the spice. Different cuisines are prepared using different types of red chilli in various ways to tingle your taste buds. Right from Bhut Jholakia – the hottest chilli in India to Kashmiri Mirch – the mildest one, India boasts of a huge range of chillies.
Do you know – Chilli is also known for its health benefits? Surprised right !! But its true. This spice is known for it anti-oxidant properties alongwith richness in Vitamin A and C. Also some of the studies have associated its consumption with weight loss. Interesting – right?
We, at Maricham have researched and listed below the 3 best mild flavoured Red Chillies grown in India –
Kashmiri Chilli from Jammu & Kashmir
Kashmiri chilli is one of the most famous chilli in the world. Known for its rich colour and very mild hotness this is one of the quite sought after chillies in the world. Mostly used in the powdered form, this is majorly used to add the color to the cuisine. With SHU level of about 2000 units, it is a very mild chilli. Its also one of the most loved variety.
Mathania Chilli from Rajasthan
Mathania chilli hails from the small village called Mathania, about 30 kms from Jodhpur. Interesting fact – it is considered to be an endangered cash crop in India. This is also not very high on hotness quotient but it is famous for its 2 special dishes prepared in the state of Rajasthan – Lal Maas and Ker Sangri. Cooked slowly, these dishes imbibe the pungency of the chilli and its color too. Can be consumed either as a whole or in powder form.
Byadgi Chilli from Karnataka
Byadagi Chilli has acquired the GI status as well. This Chilli is grown in the Byadagi region itself. Famous for its vibrant red color, earthy aroma and mild hotness, this is one of the highly exported chilli from India. With the hotness quotient between 30000-70000 SHU, this chilli is at the lower end of being spicy. We find this variety of chilli in most of the Indian households. It can be used either as a whole chilli or in the powder form.
At Maricham we strive to bring the best of the spices from India to your doorstep.
We connect with the local farmers and producers of the respective regions and source the dried whole chilli from them. Once we receive them at our processing unit, we get them cleaned for any impurities and further dry them under the sun for 2 more days. These are then ground into the fine powder. And after this whole process is complete, we get our all natural, chemical free and pure Maricham Red Chilli Powder.
