Chilli is grown throughout the country and is used in almost all dishes. Chillies are of numerous variety and their degree of pungency varies. Dry and fresh Chillies are used in various dishes. Dry chilly gives a red colour 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 chillies are known for its colour and pungency. The highly pungent chilly is 'Sannam' and slightly pungent chilly is 'Mundu'. Sannam has international popularity.
Chillies are used with or without stalks. To make good quality of chilli 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 chilli and the manner in which it is prepared and used. Indian chillies are mainly exported to USA, Sri Lanka, Bangladesh, the middle and the far east.
Botanical name :Capsicum annum L., Capsicum frutescens L. Family Name: Solanaceae Commercial Part:Green as well as ripe and dried pod (fruit)
Name in international languages Spanish : Pimenton French : Puvre de Guinee German : Paprika Arabic : Filfil Ahmar Dutch : Spaanse Peper Italian : Peperone Portuguese : Pimento Russian : Struchkovy pyeret Japanese : Togarashi Chinese : Hesiung Yali chiao Hindi : Lal-Mirch
Lal Mirch (Hindi) Indian chili powder is made from ground chilies. It is much hotter than the chili powder commonly found in most stores here in the US which is mostly a blend of red peppers and cumin, coriander etc. The ground product ranges from orange-red, to deep, dark red. Red pepper is a pungent, hot powder with a strong bite. Paprika is a mild form of the red chili powder.
Cayenne pepper is native of south and central america. Its is NOT same but very close to "Lal mirchi" used in India. The heat "Scoville" factor (2500 approx), the color and the aroma of "Lal mirchi" and "Cayenne" pepper match very well.
visit :http://www.culinarycafe.com/Spices_… *Cayenne Pepper is made from the dried pods of pungent chili peppers. This fiery spice adds flair to dishes from Asia, the Americas, and the Middle East. *Geographical Sources Cayenne Pepper comes from Central and South America and the West Indies. *Traditional Ethnic Uses Cayenne Pepper is traditionaly used in Mexican and Italian cooking. *Taste and Aroma Cayenne Pepper has little aroma, but it is extremely hot to taste. *History/Region of Origin
Cayenne Peppers were grown for thousands of years in the West Indies and Central and South America. Spanish explorers looking for black pepper misnamed them as pepper, and introduced them to the rest of the world. One of Columbus’ passengers, de Cuneo, wrote how the Native Americans ate pepperlike fruit “like we eat apples.”
Try adding Cayenne Pepper to salsa, avocado dip, taco, and enchilada sauces for extra zesty flavor. You can heat up a barbecue sauce or meat marinade with a shake of Cayenne Pepper. Spice up your tartar sauce or vegetable dips and dressings with a pinch of Cayenne Pepper. You can make SouthoftheBorder omelets with tomatoes, onions, peppers, and a pinch of Cayenne Pepper added to the eggs.
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