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A medium-sized chilli cultivar, named after Cheongsong and Yeongyang Counties when developed by Dr Yoo Il-Woong(유일웅), by hybridizing local Jejudo chilli with Bird's eye chilli. Chilaca: Pasilla Mexico 1,000–2,000 SHU: 15 cm (5.9 in) Popular in Mexican cuisine, it is almost always encountered dried; in this state, it is referred to as a ...
The 'rattle' and 'bell' designations describe the tendency of loose seeds to rattle inside a dried cascabel when shaken. [1] Fresh cascabel, which is 2–3 cm in diameter, is also known by the alias bola chili or chile bola (Spanish for ball chili). The pigmentation of the fresh chilis blends from green to red; when dried, the color darkens.
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.
The railway was responsible both for bringing in large consignments of seeds and bulbs, and for carrying outgoing mail orders to all parts of the country. A branch was established in Calcutta, India in 1912, making it one of the earliest seed companies in India after Pune-based Pestonjee P. Pocha & Sons, established in 1884. [2] [3]
The Xiao Mi La pepper is often cited as one of the three most commonly used peppers in Chinese cuisines, along with facing heaven chilli and two vitex chilli. [2] It is also known in China as "Thai Pepper", although that is a name used in other parts of the world for a different chili cultivar than Xiao mi la.
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 Pradesh, as well as Warangal, and Khammam districts of Telangana.
Bird's eye chilis of assorted colors. The bird's eye chili plant is a perennial with small, tapering fruits, often two or three, at a node. The fruits are very pungent. The bird's eye chili is small, but is quite hot.
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.
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