Chilli

By ParsiCuisine.com No comments

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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ParsiCuisine.com

Published Author of Parsi Cuisine Cookbooks on Amazon. Rita is a Parsi Zoroastrian, living in USA and cooking Parsi Foods and software development for this website. Rita has maintained this website since 1999. With roots from Ahmedabad, Navsari, Mumbai, Surat, India. Rita has created recipes that work in USA, UK, Australia and globally!

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