Whenever we talk about a spicy dish, the first thought that pops up in our mind is the heat in it. And that's nothing but the kick of chillies. Chillies are of many kinds and come from different kinds of pepper plants. Other than adding an extra zing to our taste buds, chillies may have certain health benefits that could do wonders for you. Studies have found that certain chillies may be beneficial for digestive system, healthy heart, relieving joint pains and promoting weight loss.
Here Are Five Most Popular Chillies Found In India:
1. Bhut Jolokia, North East India
Also known as 'ghost pepper', it is an interspecific hybrid (of Capsicum Chinese and Capsicum frutescens) chilli pepper cultivated in North Eastern states of Arunachal Pradesh, Assam, Nagaland and Manipur. Bhut jolokia is used as a food and a spice, popularly in combination with pork or dried or fermented fish. Here's an option for the dried version of the chilli:
2. Kashmiri Chillies, Kashmir
As the name suggests, this chilli is found in Kashmir and is celebrated for its distinct colour. This chilly is less hotter or pungent, as compared to the other variants, but the beautiful red colour it imparts to dishes is incomparable. Here's an option for the dried version of the chilli:
3. Guntur Chilli, Andhra Pradesh
Andhra Pradesh is known for its spicy dishes and the credit goes to Guntur chillies, from Guntur district of the state. Guntur Sannam, one of the types of Guntur chilly, is also cultivated in Madhya Pradesh. Here's an option for the dried version of the guntur chilli:
4. Byadagi Chilli, Karnataka
It is a famous variety of chilli, mainly grown in Karnataka. It is named after the town of Bydagi, which is located in the Haveri district of Karnataka. Known for its colour and pungency, byadagi chilli could do wonders to spruce up your dish. Here's an option for the dried version of the chilli:
5. Ramnad Mundu/Gundu, Tamil Nadu
Almost spherical in shape, this chilli has a very shiny skin and is orange-red in colour. It is mostly grown in the Ramnad district of Tamil Nadu. This chilly is particularly used to add flavour to the Chettinad cuisine. Here's an option for the dried version of the chilli:
About Somdatta SahaExplorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.