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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]
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.
In British English, the sweet varieties are called "peppers" [12] and the hot varieties "chillies", [13] whereas in Australian English and Indian English, the name "capsicum" is commonly used for bell peppers exclusively and "chilli" is often used to encompass the hotter varieties. The plant is a tender perennial subshrub, with a densely ...
Guntur chillies form an important part of Andhra cuisine. 334 chilli is a premium export-quality chilli. [3] Teja chilli [4] is a fine variety of Guntur chilli. [5] Guntur Sannam – S4 Type is the most famous type among the chillies and has a huge demand throughout the world. It grows widely in the Guntur, and Prakasam districts of Andhra ...
(Hindi: Kari Patta करी पत्ता) Fennel seed Used as natural mouth-freshener. Used as a tempering spice. (Hindi: Saunf सौंफ) Fenugreek leaf (Hindi: Methi मेथी) Dry Fenugreek leaves It is rubbed gently in the palms of the hands and sprinkled over the cooked dish towards the end. (Hindi: Kasuri Methi कसूरी ...
Guntur Sannam or Capsicum annuum var. longum, is a variety of chili pepper that grows in the districts of Guntur, Prakasam (Andhra Pradesh), Warangal (), and Khammam in India. . It is registered as one of the geographical indications of Andhra Pradesh (pursuant to Geographical Indications of Goods (Registration and Protection) Act, 199
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]
An oil, oleoresin, extracted from these chillies is used in the preparation of nail polish and lipstick. [3] Byadagi chilli is also known for its deep red colour; it is less spicy and is used in many food preparations of South India. Byadagi chilli has been accorded Geographical Indication (GI) in February 2011. [4] Its GI tag is 129. [5]