chilly

Chili is grown throughout the country and is used in almost all dishes. Chilies are of numerous varieties and their degree of pungency varies. Dry and fresh Chilies are used in various dishes. Dry chilly gives a red color and makes the dish attractive. This spice is grown throughout the year and so there is no scarcity and a good quantity is exported. Kashmir chilies are known for its color and pungency. The highly pungent chilly is 'Sannam' and slightly pungent chilly is 'Mundu'. Sannam has international popularity.

Chilies are used with or without stalks. To make good quality of chili powder the stalks should be removed. It is variously called capsicum, paprika, pimento, sweet pepper, red pepper, cayenne pepper and bird pepper, depending on the type of chili and the manner in which it is prepared and used. Indian chilies are mainly exported to USA, Sri Lanka, Bangladesh, the middle and the Far East.