Chillies vary in taste, colour, and heat depending on when they are plucked and the condition of the environment in which they are grown. The longer they are left on the plant, the hotter the chillies. They grow best in well-drained, moist soil, fertilized with compost. Chilli peppers can be grown just as easily on a farm as they can in your kitchen.
Today, India is the world’s top producer of chillies. When imported from South America, India’s tropical climate and soil proved perfect for growing chillies. Just 30 years after Columbus’ landmark exploration into Asia, nearly 3 varieties of chillies took root in the Portuguese enclave of Goa. Soon a spice introduced to Asia took to the local soil and taste buds as if it were native to the land. Chillies are grown in warm temperatures where they spring out green, turn brown and finally become a bright red colour. Once ripe, local farmers expertly hand pick the chillies and dry them in the sun, turning them over from time to time. Some of these are kept whole while others are hand-crushed with a pestle and mortar and turned into the crushed chillies and ground chilli powder you use to spice up your meals.
Available in packs of 250g, 500g or 1Kg.