Chilli

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Shown are Sanam Dry Whole Chillies

The spicy peppers find their way into nearly every dish: Chutneys and Pickles, Curries and Stir-fries, even cold drinks. Chillies are deceptively beautiful. Their Taste ranges from mild to dynamite. While they scorch your taste buds, they also blend a little heat and a whole lot of fragrance and flavor to Indian Parsi Cuisine.

Various varieties of chilies include: Teja, Sanam, Kashmiri Chilli, Wrinkle, Karnataka Byadagi, Guntur Byadagi, Round (Mundu).

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Parsi Cuisine cookery books authored by Rita Jamshed Kapadia. Re-igniting the ancient cuisine of India, Recipes and foods cooked and photographed in USA.

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Indian Parsi Cuisine Cookbooks by Rita Jamshed Kapadia, are available. Please contact Rita@ParsiCuisine.com or purchase directly on Amazon.

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