Tuesday, 31 August 2010

Red Chili / Lal Mirch

  • Chili is the universal spice of India. It is cultivated in all the States and Union Territories of the country. The important States growing chili are Andhra Pradesh, Orissa, Maharashtra, West Bengal, Karnataka, Rajasthan and Tamil Nadu. Andhra Pradesh alone commands 46% of the chili production in India.
  • Chilies have two important characteristic. One their color, because the pigment called Carpathian in it and two the biting pungency, because of Capsaicin. India is the only country rich in many varieties with different quality factors.
  • Red chilies contain high amounts of vitamin C and carotene ("provitamin A"). Yellow and especially green chilies (which are essentially unripe fruit) contain a considerably lower amount of both substances. In addition, peppers are a good source of most B Vitamins, and Vitamin B6 in particular. They are very high in Potassium and high in Magnesium and iron. Their high vitamin C content can also substantially increase the uptake of non-heme iron from other ingredients in a meal, such as beans and grains.
  • Indian Chilies are one of the famous in world and have huge demand in the overseas market. India continues to be the main producer and exporter of most verities of chilies like Sri Lanka, Bangladesh, Middle East and other countries.
  • Red Chili Powder or Lal Mirch (Hindi) Indian chili powder is made from ground chilies. This vibrant and tasty red chili powder imparts a rich flavor and color to the dishes it is used in. Used in Tandoori and other barbecue marinades. Mainly used in Indian and Pakistani curries to create the attractive red color
  • Indian Chili Powder is much hotter than the chili powder commonly found in most stores 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.

1 comment:

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