The story of introduction of chilli in India by the Portuguese traders is well-known and so is the love affair. From simple roasted gota shukno lonka in alu-bhaat’e to the fiery red laal mnaas, red chilli and mainstream Indian cuisine has been quite a match. Depending on varieties, the heat, pungency and fruity notes vary.

flavour	earthy, pungent
aroma	fruity
appearance	whole red chillies for spice appear crinkled and dried with color varying from crimson to deep-red to reddish-black
storage	store them in air-tight, preferably, glass jars away from direct sunlight and moisture

what you can cook with it

Ground red chili loses its fruity aromatic compounds and used mainly for heat in most savoury recipes. Sprinkle some on fruit salads or anything with dark chocolate for a zingy kick. Use whole red chili after broiling and roughly chopped in regular mashed potato.

botanical name	Capsicum annuum; different varieties
origin	Nadia, West Bengal
processing	fully ripe, red fruits (berries) are plucked and dried

Dried Red Chilli from Nadia