COOKING WITH CHILI PEPPERS: CORNERSTONE OF INDIAN FOOD

INDIA AND ITS CHILI CONNECTION:

Although chili peppers historically originated in MEXICO , it’s no surprise that today, by a long margin, India is the world’s largest producer of chili peppers, or ‘chillies’ as they’re commonly referred to around the country.

For most of us who’ve had the pleasure of sweating it out over spicy but delcious Andhra food, it also makes sense that the state of Andhra Pradesh in southern India produces majority of this essential Indian ingredient.



In spite of thousands of chili pepper varietals, the obvious question ‘which chili gets used where?’ doesn’t call for much thought back in India.

It’s commonly known that Kashmiri chilies are good for color and flavor with low levels of spiciness, while south Indian chili pepper types offer a stronger spice kick.

In a generations old display of the modern-day ‘Farm-to-Table’ concept, most Indian homes cook with the regional chili peppers produced and sold by their local farmers and spice stores.

And so like many Indian living outside India, during my early days in the US, the wide selection in western markets left me wondering on my chili pepper judgment for Indian food.

Based on the desired levels of spiciness, from highest to lowest, I’d suggest picking green/red Cayenne chili pepper, Thai green chili pepper or Serrano pepper; these chili peppers impart the kind of spicy taste required in India’s cuisines.

Habenero peppers, although spicier, can be too intense in authentic Indian cooking, while Jalapeño in a curry may as well be green bell pepper.