As soon as the word Chilli is being heard, some feel it mouthwatering and some tearing up. I always feel like eating anything that contains extremely hot and chilly instantly. What about you??
Chili, as we all know one kind of spice from specific types of plants that are used to enhance the taste of certain foods. In other words, this is such an ingredient that imparts a spicy flavour to cuisine which can be used as dry, raw or make into powder.
Chilli plants have been cultivated by humans for about 6,000 years. Initially, most assumed the roots of chilli were down in Mexico. But surprisingly, even Mexico looked down upon Chili. Then how and when did it get its origin?? Around the early eighteen century, a waning Spanish king had mandated the relocation of a large group of settlers from the Canary Islands to the San Antonio Region of what we have now known as Texas. These settlers brought the spice needed to make chilli. Later, In the 1880s, a market in San Antonio started setting up chilli stands from which called chilli or bowls o’red, which were sold by “Chili Queens “- a group of women. It is said that the primary recipe made with it is referred to as ‘Chili Con Carne’: chilli peppers, venison, onions, and tomatoes. While many food historians admit that ‘Chili Con Carne’ is an American dish with Mexican roots. By the 20th century, chilli joints had made their debut in Texas and had become familiar everywhere, gradually there was hardly a town that didn’t have a chilli parlour.
Chili comes in over 4,000 different variations throughout the world. Their pods range in taste, size, and colour of the mature fruit, in addition to the pungency. Let’s have a look at some of them.
Birds Eye Chilli
The Birds Eye chile is an African variety and they’re little chilli plants. Birdseye chillies are widely used as a spice around the world. Chilli peppers are frequently used in cooking and salads throughout India and Asia, particularly.
Bishops Crown Chilli
Fruits from the Crown of the Bishop Chili have an odd shape that looks like a bishop’s cap or a bell. In a sense, bell chilli is a common name for this chilli plant. The aspherical tip may be found on each of the three sides of chilli pepper. Bishops Crown Chillies have a paprika taste and may be used in many different dishes.
Peri Peri Chilli
Peri peri translates to “pepper pepper” in Swahili. This chilli type most likely arrived in Portugal from Mozambique. They’re made into powder, sauces, and pickles. Chilli chicken with these pods is frequently served as a Peri peri meal on menus.
Tobasco Chilli :
Tabasco is the most commonly used name for a chilli cultivar. It is well-known for Tabasco sauce, which is prepared from its pods.
Bhut Jolokia Chilli
From 2007 to 2011, the ghosts’ chilli pepper, Bhut Jolokia, was the hottest chilli in the world, according to the Guinness Book of Records. It was also the first chilli to surpass one million Scoville units on the Scoville Scale. Many chilli enthusiasts felt chilli couldn’t be this hot just ten years ago.
De Cayenne Chilli variety:
Chili de Cayenne is a well-known and widely available chilli type. Their chillies are dried and turned into cayenne pepper regularly. Chili seasoning adds a spicy kick to goulash, stews, and poultry.
Caribbean Red Habanero :
Habanero Caribbean Red is a hot chilli cultivar. It smells sweet and somewhat smokey.
Pepperoni Lombardo
Lombardo is a traditional Italian pepperoni type. It is also known as Lombardi when it has been preserved in vinegar or oil. The Italian word for spicy chillies is pepperoni. Pepperoni is a spicy salami that is commonly used as a pizza topping in the United States.
Jalapeno Chilli Variety
Jalapeno pepper plants are simple to cultivate. Their chilli peppers are already available in green form. They may be utilized in a variety of dishes, whether green or red. The crisp pods have a nice spiciness to them. The somewhat sour paprika flavour complements sauces, salads, and stuffed chilli peppers.
Naga Chilli
Naga is a native of Bangladesh. In cultivation, we prefer Nagas over Bhut Jolokia due to its martial name. Bih Jolokias, in general, are similar to the Dorset or Naga chilli.
Aside from that, the most commonly used chillies are- Chili Black Pearl, Rocoto Plants, Prairie Fire ornamental chilli, Habanero chilli plant, Chili Black Pearl, 7 Pot Chili Varieties, Carolina Reaper Chili, Aji Amarillo Chili Variety, and so on.
After harvesting, chillies are consumed fresh or preserved. The flavour of the chiles grows more strong when dried. Chillies lose their solid meat when frozen, but their vitamins and minerals are well maintained. Interestingly, Chilies contain a lot of vitamin C which helps to aid digestion. Here is a strange belief that spicy food causes you to sweat, which helps you to be cool down.
