Culinary Notes :
Chillies, originating in Mexico are now grown throughout the world and are used to add flavour and heat to many dishes. India has now taken over as the world’s biggest producer, consumer and exporter of chilli peppers. Guntur, in the South Indian state of Andhra Pradesh produces 30% of all the chillies produced in India. Andhra Pradesh as a whole contributes 75% of India’s chilli exports. Chillies are used not only for cooking but have a large range of uses. Medically, Capsaicin is considered a safe and effective topical analgesic agent in the management of arthritis pain, diabetic neuropathy, mastectomy pain, and headaches. Capsaicin can also be extracted from chillies and used in pepper spray as an irritant, a form of less-lethal weapon. Dried chillies crushed taste rather different to the fresh variety due to the caramelisation of the sugars that occurs during the drying process. They are used widely in Mexican, Asian, Indian and Italian dishes. The heat imparted from the chillies is solely dependent on the amount one chooses to add to the dish.
- Add either during cooking or once served
- Use to provide a medium heat to any dish that requires it
All chillies contain capsaicin which is known to have many health benefits including boosting the immune system, eliminating inflammation and aiding in weight loss.
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Other names or spelling: chilli flakes, Aji, Red Pepper