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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. It ...
Chili peppers of varied colours and sizes: green bird's eye, yellow Madame Jeanette, red cayenne. Chili peppers, also spelled chile or chilli (from Classical Nahuatl chīlli [ˈt͡ʃiːlːi] ⓘ), are varieties of berry-fruit plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency.
Byadagi chilli (Kannada: ಬ್ಯಾಡಗಿ ಮೆಣಸಿನಕಾಯಿ) is a variety of chilli mainly grown in the Indian state of Karnataka. It is named after the town of Byadgi which is located in the Haveri district of Karnataka . [ 1 ]
After filing the application on 03/02/2022, the chilli was granted the GI tag in 2024 by the Geographical Indication Registry in Chennai, making the name "Banaras Lal Bharwamirch (Red Pickle Chilli)" exclusive to the chilies grown in the region. It thus became the first chilli variety from Uttar Pradesh and the 61st type of goods from Uttar ...
It is also one of the hottest known chilli peppers and measures 800,000 SHU on Scoville scale. Morich is the word for chilli pepper in Bengali (মরিচ), with similar words in Assamese (মৰিচ, moris), Nepali, Hindi (मिर्च) and the languages of Nagaland and Manipur.
After filing the application in January 2012, the chilli was granted the GI tag in 2021 by the Geographical Indication Registry in Chennai, making the name "Mizo Chilli" exclusive to the chilies grown in the region. It thus became the first chilli variety from Mizoram and the first type of goods from Mizoram to earn the GI tag. [18] [19] [20]
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]
The chilli is high in vitamin A, vitamin E, and potassium, and low in sodium. One hundred grams of fresh dalle khursani have 240 mg of vitamin C (five times higher than an orange), 11,000 IU of vitamin A, and 0.7 mg of vitamin E. [6] Its pungency ranges between 100,000 and 350,000 SHU (Scoville heat units), similar to the Habanero chilli pepper.