Everest Tikhalal

1.85

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DESCRIPTION

A fine-ground chilli powder that is a perfect blend of colour and pungency.

Chilli is a heating spice and comes in a wide variety of shapes, sizes, colours, and degrees of pungency. Chilli is America’s most important contribution to the world of spices, though today it is one of India’s major export attractions.

Indian chilli is grown in Andhra Pradesh, Maharashtra, Karnataka, Madhya Pradesh, Tamil Nadu and a number of other States. The highly pungent ‘Guntur’ and the mildly pungent ‘Byadgi’ chillies are internationally recognised as the finest in quality.

USAGE

Chillies are used in Indian dishes for their hot taste and reddish colour. Red chilli ground together with coconut gives curry a firm texture. Chillies are a great source of vitamin C and good for digestion.

SCIENTIFIC NAME

Botanical name: Capsicum annum L., Capsicum frutescens L.

Family name: Solanaceae

Commercial part: Green as well as ripe and dried pod (fruit)

  • Spanish : Pimenton
  • French : Puvre de Guinee
  • German : Paprika
  • Arabic : Filfil Ahmar
  • Dutch : Spaanse Peper
  • Italian : Peperone
  • Portuguese : Pimento
  • Russian : Struchkovy pyeret
  • Japanese : Togarashi
  • Chinese : Hesiung Yali chiao
  • Hindi :Lal – Mirch

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