Chillies (Capsicum annuum)– Spices of India

March 24th, 2007 | admin

Chilli, (Capsicum annuum) is a common spice used almost around the world. There is a wide variety seen, and the taste ranges from sweet to hot.

There are many names for the same fruit. In India it is commonly known by the names chilli (chillis) and paprika. Western countries refer to it as chilli pepper or simply pepper. The varieties with no hot taste are referred to as bell pepper, green pepper, sweet pepper or red pepper. However, pepper in India refers to piper nigrum or black pepper, which is not even distantly related to chilli pepper.In Malayalam it is known by the term ‘mulaku’.

They give the hot taste to different culinary preparations, especially meat preparations like biriyani. Fresh or dried chilli or chilli powder is available in the market. Fresh chilli is used either longitudinally split or chopped.

The plants usually appear as a small shrub. The maximum height is 20 inches. Some variety produces fruits in bunches. Most chilli will turn its color from green to red as it ripens. There are varieties that have purple color, cream-white color, orange color etc. The shapes are also varying – most of them are elongated, some are rounded and the sizes range from 2 cm long to 12 or 14 cm long.

Chilli is valued for both color and pungent taste. Chilly is used in all hot-tasting culinary items prepared in Kerala and India.