Dry Chilli

Dry Chilli: A perennial herb with a hot and spicy taste. Popularly used in Indian curries.

Capsicum annuum: Leaves are lanceolate, 3-10 cm long and 1-2 cm wide. The plant has a stout stem, 20-50 cm tall. The flowers are greenish-white. Fruits are small berry-like pods, 2-3 cm long and 1 cm wide, tapering to a point, bright red when ripe.

The fruit is oblong, acute at both ends; the colour is deep red when ripe. It contains numerous seeds connected to a central placenta by white filaments and surrounded by a papery partition; the placenta is pale yellow or whitish and membranous; the seeds are black or brownish black, flattened on one side and convex on the other; the odour of the seeds resembles that of the spice made from them; the taste is pungent, aromatic and somewhat bitter; constituents–volatile oil (0.2%), capsaicin (alkaloid), which gives chillies their pungency; fatty matter (7%), sugar (8%), resin (4%).

Dry chillies are used in all kinds of

Dry Chilli: A perennial herb with a hot and spicy taste. Popularly used in Indian curries.

The spice is the ripe dried fruit of the genus Capsicum, members of the nightshade family, Solanaceae. It is more usually known as chilli pepper, or simply as chilli from Nahuatl chilli via the Spanish word chile. The substances that give chillies their intensity are capsaicin and related compounds known as capsaicinoids. Chili peppers originated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used for both food and traditional medicine.

Chilli was named by Christopher Columbus, who brought it back to Spain after his voyage to India in 1492-93. The first description of chillies can be found in Domingo de San Anton Munon Chindau’s Relacion de las Cosas de Yucatan (1542). This work reports on two different plants, which were both called chili by natives: “The first type is somewhat like a bell pepper, long and broadly triangular, and very good to eat; the second is more like a bird’s beak that tapers to a point.”

Dry Chilli is a popular spice used in Indian cooking. It is a perennial herb with a hot, spicy taste. It is usually sourced from the plant ‘Capsicum annuum’. The plant has a short stem and the fruits are generally red, yellow or green in colour.

The dry chilli is a perennial herb which is often used in Indian curries. The plant is unique in many ways. Firstly, the chilli plant is one of the few which can bloom and bear fruit all year round. Secondly, these types of plants are adaptable to almost every type of soil and weather conditions. Thirdly, each plant can bear up to 350 chilli pods at any given time.

Dry chilli is a very important ingredient used in Indian cooking. It is a part of most of the Indian dishes and is famous for its hot and spicy taste.

Dry chilli is known for its medicinal properties. It helps to cure indigestion, heart diseases, colds and coughs.

Dry chilli is extensively used in India and other neighbouring countries. It is used in Indian curries and salads. In China, it is used in different varieties of noodles, sauces, pizza toppings etc.

Dry chilli is the dried ripe fruit of the genus Capsicum annuum L., cultivated in tropical and subtropical regions. Chilli is an important spice for the global food industry and popularly used in Indian curries. Dry chillies are processed in different ways to obtain powder, flakes, oleoresin etc.

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