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Byadagi chilli is an important ingredient in spicy preparations like bisi bele bath, sambar, chutneys and other food items of South India and is widely used in the Udupi cuisine. It is also used in meat preparations because of the bright red colour that it imparts to the meat.
Byadagi is a popular town in Haveri district, in the state of Karnataka, it is agricultural business centre, The town is known for its long, red Byadgi chilli.The Near by city is Ranebennur which is 20km from byadgi which is useful for the transportation of Red chillies to out of state from Ranebennur.The areas surrounding the town produce the chilli which is then dried in sunlight and sent to ...
Slightly dried red Kashmiri chilli peppers. Kashmiri Red Chilies or Kashmiri Laal Mirch are characterized by their ability to give a dark red colour to food, capable of colouring and adding flavour, while at the same time not allowing the food to become too pungent or spicy. [1] India is the largest consumer and producer. [2]
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
This page was last edited on 30 October 2024, at 03:17 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
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. The skin of the crushed chilli is thick, red ...
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]
This page was last edited on 19 December 2012, at 01:01 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.