Spices from India

Spices from India have been the soul of global cuisine since time immemorial. Indians have been well versed with growing spices and also with their culinary and medicinal applications much before the rest of the world. The lure of these spices has led to historic explorations, wars and conquests and the country continues to retain its stature as the Spice Bowl of the World.

Spices from India

Spices from India have been the soul of global cuisine since time immemorial. Indians have been well versed with growing spices and also with their culinary and medicinal applications much before the rest of the world. The lure of these spices has led to historic explorations, wars and conquests and the country continues to retain its stature as the Spice Bowl of the World.

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Andhra Pradesh - The Land of Chillies

INSIDER STORY

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If you ever had a friend from Andhra Pradesh, you would know what we are talking here. A person from Andhra Pradesh on an average knows more about chillies than rest of us. And they say there is no food for them without chillies.
 
So what makes chillies such a hot favourite in this state? If India is the biggest producer of this spice in the world, Andhra Pradesh holds the same tag as being the largest producer of chillies in the country. Suitable climatic conditions, abundant black soil and adequate rainfall makes Andhra Pradesh the ideal place to grow chillies.
 
The major chilli farming tracts in the state include Guntur, Nellore, Warangal, Krishna, Khammam, Nizamabad, Hyderabad, Prakasam, Cuddapah and Rajamundry.
 
Among all these areas, Guntur is especially famous for its three variants namely 334 chilli, Guntur sannam and Tejachilli. With thick red skin and high pungency, Guntur sannam is world famous for its flavour and aroma. Notably, under the Geographical Indications of Goods (Registration and Protection) Act, 1999, it was listed as one of the geographical indication from Andhra Pradesh.
 
The other popular varieties from the state include Tomato Chilli (Warangal Chappatta), Tadappally, Mundu, Nellore’s Madras Puri and the hot and fiery Hindpur. While Tomato chilli and Tadappally have mild pungency, Mundu, Madras puri and Hindpur are red hot and highly pungent, thanks to their high capsaicin values.

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Mar 102017

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