Chilli

Chilli are varieties of the berry-fruit of plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency. Chili peppers are widely used in many cuisines as a spice to add “heat” to dishes. Capsaicin and related compounds known as capsaicinoids are the substances giving chili peppers their intensity when ingested or applied topically. The hot and fiery flavour is not the only speciality of it as red chilli powder is also a treasure trove of health benefits which include digestive health and reduction in inflammations and pain. It relieves nasal congestion and also helps in improving cognitive functions. Our chillies are sourced from Guntur, Khammam, Warangal, Raichur, Byadgi, Malakpet and Hyderabad. The chillies from Guntur are popular for their pungency and are one of the hottest chillies in India and this is reflected in the fiery Andhra Cuisine. The chillies from Byadgi in Karnataka are an essential part of Udupi cuisine. These chillies are not as fiery as their Guntur counterpart, but they give a great shade of red colour to the curries.

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