Overview India grows one of the widest ranges of chillies in the world, with types of chillies varying by region, heat level, and culinary purpose. From the deep red, mild Kashmiri chilli to the blistering Naga chilli of the northeast, each variety brings a distinct colour, aroma, and intensity suited to specific dishes across Indian […]

Overview The origin of chilli in India traces back to the late 15th century, when Portuguese traders introduced the plant from South America to the Malabar coast. Before this, Indian cuisine relied on black pepper for heat. Within a few generations, chilli spread across the subcontinent and became a defining part of regional cooking, farming, […]