the heat in chillies comes from herbs and minerals.
the heat in chillies comes from herbs and minerals.
where does the heat in chillies come from?
herbs and minerals
guntur chilli









































guntur chillies is a group of chilli cultivars from guntur district, andhra pradesh, india. they are renowned globally and exported to asia, canada, and europe. guntur district is the main producer and exporter of most varieties of chillies and chilli powder from india to countries like sri lanka, bangladesh, middle east, south korea, u.k. and usa & latin america. chilies have various colors and flavors because of the level of capsaicin in them. guntur chilies form an important part of curries and various popular dishes of the state of andhra pradesh in india.









































section::::guntur chilli cultivators.
guntur chilli
chilli peppers are indispensable to malaysian kitchens, and both fresh and dried chilies are used. chillies come in several sizes, shapes and even colours. as a general rule, two type of chilli cultivars are the most commonly available: the bird's eye chili ("cili padi"), which although small in size are extremely pungent and very hot; and longer varieties, which tend to be much milder. green chillies are more peppery in taste, while red chillies, green chillies which have been left to ripen, have a slightly sweeter heat. if a milder flavour is preferred, the seeds and membranes are removed from the chili pods before they are cut, or the chillies are left whole and removed prior to serving. some common uses include but are not limited to: grinding the chillies into a paste or sambal; chopping fresh chillies as a condiment or garnish; and pickling whole or cut chillies.
malaysian cuisine