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Mizo Chillies of Grade B properties are similar, but this variety stands out with its slightly longer size. Although prices remain relatively consistent across Grades A, B, and C, buyer preference distinctly leans towards Grade A, indicating a market inclination despite minimal price differentiation.
The Khola/Canacona Chilli Cultivator's Group Association (TKCCGA) from Canacona, proposed the GI registration of Khola Chilli. After filing the application in April 2019, the chilli was granted the GI tag in 2019 by the Geographical Indication Registry in Chennai , making the name "Khola Chilli" exclusive to the chilies grown in the region.
Chilli was the original Romanization of the Náhuatl language word for the fruit (chīlli), [70] and is the preferred British spelling according to the Oxford English Dictionary. [70] Chilli (and its plural chillies) is the most common spelling in former British colonies such as India [77] and Sri Lanka. [78]
The Harmal-Pernem Chilli (Mirchi) Growers Association from Pernem, proposed the GI registration of Harmal Chilli. After filing the application in May 2020, the chilli was granted the GI tag in 2021 by the Geographical Indication Registry in Chennai , making the name "Harmal Chilli" exclusive to the chilies grown in the region.
The red colored Bhiwapur chilli, which is darker than other chillies like Guntur chillies, is used in various recipes, including chutneys, curries, and pickles. It is a primary ingredient in 'Varhadi Thecha', a spicy red chilli chutney. The chilli is known for its heat and is used in traditional Maharashtrian cuisine. [9]
(Hindi: Char Magaz चार मगज) Cinnamon: Grown commercially in Kerala in southern India. Two types, cassia (common) and royal. Used as a tempering spice. (Hindi: Dalchini दालचीनी) Citric acid: Cloves: Kerala, Tamil Nadu, and Karnataka are largest producers in India. Used as Tempering Spice. (Hindi: Laung लौंग ...
Dalle Khursani (Nepali: डल्ले खुर्सानी), Akabare Khursani, red cherry pepper chilli or simply Dalle is a variety of chilli pepper primarily cultivated in Bhutan, Nepal, Indian state of Sikkim, and Darjeeling and Kalimpong districts of Indian state of West Bengal. [1]
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