Chillis: A Culinary Workhorse
Chilli peppers are native to the Americas, were first cultivated in Central and South America over thousands of years ago. They weren’t just enjoyed for their heat, but also revered for their medicinal properties. Christopher Columbus, mistaking them for black pepper, brought them back to Europe.
Chillies are a versatile ingredient in Indian kitchens. They are used whole, dried, powdered, or ground into pastes. Fresh green chillies add a vibrant touch to chutneys and pickles, while dried red chillies form the base for fiery curries and tandoori marinades.
The consumption of chillies in India surpass mere taste. Ayurveda, the traditional Indian system of medicines, recognizes their medicinal properties. Chillies are believed to aid digestion, boost immunity, and even have pain-relieving effects.
A Global Ambassador:
Indian chillies travelled the world, influencing cuisines across continents. Chilli powder became staple in Indian spice boxes, it become a familiar sight in kitchens worldwide. This fiery ambassador continues to add a touch of India’s unique flavor profile to global palates.
Red Chillies are available in varieties of shapes and size and taste, according to region. We Indian prefer more or less spicy food, which equally rely on red chilli used while making it.
So, the next time you encounter a chilli in an Indian dish, remember, it’s not just about the heat. It’s a testament to a rich culinary heritage, a journey of exploration, and a way of life.