| 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 |
|
|
| DESCRIPTION |
| Chilli is a heating spice
and comes in a wide variety of shapes,
sizes, colours, and degrees of pungency.
Chilli is America’s most important
contribution to the world of spices,
though today it is one of India’s
major export attractions. |
| |
| Indian chilli is grown
in Andhra Pradesh, Maharashtra, Karnataka,
Madhya Pradesh, Tamil Nadu and a number
of other States.The highly pungent 'Guntur'
and the mildly pungent 'Byadgi' chillies
are internationally recognised as the
finest in quality. |
|
|
|
| |
| Botanical name |
Family name |
Commercial part |
|
Capsicum annum L.,
Capsicum frutescens L.
|
Solanaceae
|
Green as well as ripe
and dried pod (fruit)
|
|
| |
| USAGE |
| Chillies are used in Indian dishes
for their hot taste and reddish colour. Red chilli
ground together with coconut gives curry a firm
texture. Chillies are a great source of vitamin
C and good for digestion. |
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