Chili (Mirchi/Chile Pepper) – Jwala Seeds
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The chili pepper (also chile, chile pepper, chilie pepper, or chilli) is the fruit of plants belonging to the members of the family Solanaceae. About thirty species exist as shrubs with brightly colored, mostly spicy, fruits. Chili peppers are widely used in many cuisines to add spiciness to dishes.
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The chili pepper (also chile, chile pepper, chilie pepper, or chilli) is the fruit of plants belonging to the members of the family Solanaceae. About thirty species exist as shrubs with brightly colored, mostly spicy, fruits. Chili peppers are widely used in many cuisines to add spiciness to dishes. The substances that give chili peppers their pungency when ingested or applied topically are capsaicin and related capsaicinoids.
Worldwide in 2016, 34.5 million tonnes of green chili peppers and 3.9 million tonnes of dried chili peppers were produced. China was the world’s largest producer of green chilis, providing half of the global total. Global production of dried chili peppers was about one ninth of fresh production, led by India with 36% of the world total. In India, most households always keep a stock of fresh hot green chilies at hand, and use them to flavor most curries and dry dishes.
Chili pepper pods, which are berries, are used fresh or dried. Chilies are dried to preserve them for long periods of time, which may also be done by pickling. Dried chilies are often ground into powders, although many Mexican dishes including variations on chiles rellenos use the entire chili. Dried whole chilies may be reconstituted before grinding to a paste. The chipotle is the smoked, dried, ripe jalapeño.
Many fresh chilies such as poblano have a tough outer skin that does not break down on cooking. Chilies are sometimes used whole or in large slices, by roasting, or other means of blistering or charring the skin, so as not to entirely cook the flesh beneath. When cooled, the skins will usually slip off easily.
Though almost all other Solanaceous crops have toxins in their leaves, chili peppers do not. The leaves, which are mildly bitter and nowhere near as hot as the fruit, are cooked as greens in Filipino cuisine, where they are called dahon ng sili (literally “chili leaves”). They are used in the chicken soup tinola. In Korean cuisine, the leaves may be used in kimchi. In Japanese cuisine, the leaves are cooked as greens, and also cooked in tsukudani style for preservation.
Chili is a staple fruit in Bhutan. Bhutanese call this crop ema (in Dzongkha) or solo (in Sharchop). The ema datsi recipe is entirely made of chili mixed with local cheese.
In India, most households always keep a stock of fresh hot green chilies at hand, and use them to flavor most curries and dry dishes. It is typically lightly fried with oil in the initial stages of preparation of the dish. Some states in India, such as Rajasthan, make entire dishes only by using spices and chilies
Each packet contains:
- Chili (Mirchi/Chile Pepper) – Jwala Non-GMO vegetable seeds.
- Weight: 10 gram.
- Seed Count: Approximately 250 seeds per packet.
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