Hey people, undoubtedly that most Indian cuisine just cannot seem to do without chilies. The chilies of India are a versatile lot, diverse in their different colors, aromas and tastes.
This is the hottest chili known in the world. This is small, triangular and sharp-pointed; also know as the bird’s eye, as lab-tested to reveal SHU of 8, 55,000, which makes it the hottest chili in the world. It has thus usurped the hottest position from the Mexican red savina habanera, grown in central Mexican and Yucatan. which has a SHU of 577000. The naga jolokia grows naturally in the north east, in Assam, Nagaland, Manipur, mizoram, as well as in neighboring Bangladesh.
Used whole because of its appealing shape, the button chili is used largely as garnish in south Indian dishes, like ‘rasam’ and ‘sambhar’ and in Andhra delicacies. Its flavor remains intact when it is used whole. This chili if broken up is too pungent. The button chili is easily available in Chennai and in parts of Andhra Pradesh like Guntur.
Double Resham Patti
The double resham Patti, common in the north; lend itself well to being stuffed as a pickle, as it is mild and takes well to being filled. It is also a great ingredient when you cook Thai dishes, as it approximates the taste of Thai chilies well.
with a SHU of 40500 units, the kashmiri chili is known more for its color than its pungency, and is pounded to make the red ‘deggi mirch’ masala, which adds color to Indian curries.
Grown in hubli, Karnataka, these are shrivelled up and wrinkled, with deep red color. Mild at SHU of 30000, they have a Smokey aroma and used extensively as a tempering for the Indian ‘toor dal’.