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The Mizo chilli is a variety of chilli mainly grown in the Indian state of Mizoram. [ 2 ] [ 3 ] [ 4 ] It is a common and widely cultivated crop in Mizoram, and also found in parts of Manipur . [ 5 ] [ 6 ] [ 7 ]
For generations, farmers in Nagaland's chilli-growing areas have cultivated Naga Mircha Chilli, relying on it as a primary source of income and livelihood. This iconic chilli is an integral part of Nagaland's culinary identity, inseparably linked to the local community as a staple ingredient.
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. It thus became the second chilli variety from Goa after Khola Chilli and the 3rd type of goods from Goa to earn the GI tag. [15]
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 Edayur chilli is a local cultivar primarily grown in specific regions of Kerala's Malappuram district. [3] Specifically, it is cultivated in the panchayaths of Edayur , Athavanad , Marakkara , Irimbiliyam , Kalpakanchery , and Valanchery within the Valanchery block, as well as Moorkanad and Kuruva panchayaths within the Angadippuram block.
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
Both Indian bay leaf and bay leaf are similar and called tej patta in Hindi. However, they are from two different species and have differences in taste. Used as a tempering spice. (Hindi: Tej Patta तेज पत्ता) Black cardamom: Very earthy and darkly aromatic. Often used in North Indian curries. Used as a tempering spice.