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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Chillies from North East

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Did you know that Chilli, which has been making gazillion dishes fathomable with its pungent flavour, grows in over 400 different varieties across the globe? India, being the largest producer of chillies, bears some of the most popular and unique chillies of the world.

For many Indians, specifically North-eastern people, chilli or its pungency is nothing but the most important factor of their food dishes. So we are going to bring the most famous chillies of North East.

Bird’s Eye Chilli

Grown in Mizoram & some areas of Manipur, Bird’s Eye Chilli has already made a place in the hottest chillies of the world. The small, red chillies are extremely pungent, brings around 100,000–225,000 Scoville Heat Units (SHU) in your food. Primarily used for curries, these chillies are also used for pickles, soups, stir-fried dishes and salad. Harvested between Octobers to December, this chilli starts with green in colour, and then leads with an orange tinge until it becomes fiery red.

A ripe Bird's Eye Chilli is also considered effective for cleaning wounds, thus eliminating the chances of infection. Because of its antibacterial qualities and the slow release of capsaicin, Bird's Eye Chilli has been regularly used throughout India.

Bhut Jolokia:

It is said that one seed from a Bhut Jolokia can leave behind its sharpness for at least 30 minutes. Despite the high pungency, this chilli is consumed raw and usually followed by a high intake of raw sugar.

Bhut Jolokia is known not only for its pungency, but also for its unique acidic flavour, that distinguishes this chilli from others.

Also known as Ghost Pepper, Ghost Chilli, Red Naga, Naga Jolokia and Ghost Jolokia, this chilli is a hybrid of Capsicum Chinese and Capsicum frutescens, which is cultivated in Assam, Nagaland and Manipur. BhutJolokia has also earned Guinness World Records’ recognition as the World’s Hottest Chilli Pepper in 2007. At 1,001,304 SHUs, the Bhut Jolokia chilli grabbed the top spot, which was the previously held by Red Savina with 577,000 SHUs.

One of the famous dishes of Assam, an extremely pungent Curry Paste, is made with Bhut Jolokia, which you merge with fish or meat cuisines.

Disclaimer: Be careful!

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Feb 272017

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