Chillllly!!!!

Menasina Kaayi(Kannada)/ Molaga(Tamil)/ Mirchi(Hindi)

Chilli is grown throughout the country and is used in almost all dishes. Chillies are of numerous variety and th eir degree of pungency varies. Dry and fresh Chillies are used in various dishes. Dry chilly gives a red colour and makes the dish attractive.
This spice is grown throughout the year and so there is no scarcity and a good quantity is exported. Kashmir chillies are known for its colour and pungency. The highly pungent chilly is 'Sannam' and slightly pungent chilly is 'Mundu'. Sannam has international popularity.
Chillies are used with or without stalks. To make good quality of chilli powder the stalks should be removed. It is variously called capsicum, paprika, pimento, sweet pepper, red pepper, cayenne pepper and bird pepper, depending on the type of chilli and the manner in which it is prepared and used. Indian chillies are mainly exported to USA, Sri Lanka, Bangladesh, the middle and the far east.
Dry Chilllies are a variety used for making powders also used as a major ‘hot’ spice adding element in the dishes.

Chillies are important other than just adding spice to the food!!

Red chillies contain some amounts of vitamin C and provitamin A. Yellow and especially green chilis (which are essentially unripe fruit) contain a considerably lower amount of both substances. In addition, peppers are a good source of most B vitamins, and vitamin B6 in particular. They are very high in potassium and high in magnesium and iron. Their high vitamin C content can also substantially increase the uptake of non-heme iron from other ingredients in a meal, such as beans and grains.

Anything in excess is always harmful and so is chilly! Eat all and eat small and be good!!