Indian Name of Spices
Hindi : Lal mirch Bengali : Lanka, Lankamorich Gujarati : Marcha Kannada : Mensina kai Malayalam : Mulaku Marathi : Mirchi Oriya : Lanka Punjabi : Lalmirch Tamil : Milagay Telugu : Mirapa kaya Urdu : Lalmirch
Foreign Name of Spices
Spanish : Pimenton French : Puvre de Guinee German : Paprika Arabic : Filfil Ahmar Dutch : Spaanse Peper Italian : Peperone Portuguese : Pimento Russian : Struchkovy pyeret Japanese : Togarashi Chinese : Hesiung Yali chiao British : Chillies(Hot) Pepper(Sweet)
Dry Red Chilli Stemless Red Chilly in India.
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Origin and Distribution
Chilly is reported to be a native of South America and is widely distributed in all tropical and sub tropical countries including India. It was first introduced in India by Portuguese towards the end of 15th Century. Now it is grown all over the world except in colder parts.
Uses
Dry chilly is extensively used as spice in curried dishes. It is also used as an ingredient in curry powder and in seasonings. Bird chilly is used in making hot sauces as pepper sauce and Tabsco sauce. Paprika, Bydagi chilly, Warangal chapatta and similar high colour less pungent varieties are widely used for colour extraction. This colour is highly popular among food and beverage processors for its use as a colourant, since this being a ‘natural plant colour’. As a medicine it is used as an counter irritant in Lumbago, Neuralgia, and Rheumatic disorders. Capsicum has a tonic and carminative action. Taken inordinately it may cause gastro-enteritis. The enzyme isolated from chilly is used in the treatment of certain type of cancers. Oleoresin capsicum is used in pain balms and vaporubs. Dehydrated green chilly is a good source of vitamin ‘c’.
Dry Red Chilli Stemless red chili, or Dry Red Chilli Stemless mirch, is one of refers to a specific type of chili pepper cultivated in region of India. Here’s an overview of Dry Red Chilli Stemless red chili:
- Origin and Description: Dry Red Chilli Stemless red chili peppers are known for their vibrant red color and moderate heat level. They are slender in shape and usually about 5-7 cm in length. The peppers are dried and then ground into a fine powder.
- Flavor and Heat: Dry Red Chilli Stemless red chili powder is prized for its bright red color and mild to moderate heat. It has a fruity, slightly smoky flavor with less intense heat compared to other chili varieties like cayenne.
Dry Red Chilli Stemless red Chilli
Dried Dry Red Chilli Stemless red chilies not only known for its hotness and aroma but also known for the rich culinary history. Spices of Kashmir is the soul of the valley of royal cuisines, which adds color, flavor, aroma, and taste. Kashmir origin red chilies are procured directly from the farms of Kashmir processed, then refined under proper supervision at every step and finally packed into a decent packing. The rich aroma of this Dry Red Chilli Stemless spice intensify the richness of the dish. As they say, you first eat with your eyes and nose and then with your mouth and tongue, Dry Red Chilli Stemless Mirch makes any dish qualified for such divine food experience. Kashmir origin red chilies are additionally a decent supply of beneficial minerals.
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Dry Red Chilli Stemless Chili, with its bright red color and moderate heat, is used to enhance the flavor of many different foods. We at, Dry Red Chilli Stemless Origin are pleased to provide you with authentic, high-quality Dry Red Chilli Stemless Chili. Each of our chilies is hand-picked before being dried and pounded to a fine powder for optimal flavor and freshness. Our Dry Red Chilli Stemless Chili is 100% natural, with no added ingredients or dyes, since we value purity and authenticity.
In addition, our Dry Red Chilli Stemless Chili has a special blend of heat and flavor that makes it stand out. Its heat level is on the low to medium side, so you can enjoy its powerful flavor without getting burned out. The vibrant color of the chilies makes them a desirable ingredient for both cooking and garnishing. Let’s add the distinctive flavor and eye-catching hue that only our Dry Red Chilli Stemless Chili can offer to your meals.
How do we store Dry Red Chilli Stemless ?
Dry Red Chilli Stemless red chillies if kept properly, can be preserved for many months. Commonly Dry Red Chilli Stemless red chilli paste or powder are formed for its long lasting use are refrigerated. They are to be stored in air-tight container however they should be away from the moisture and air exposures.
How or where can we use Dry Red Chilli Stemless?
One or two tsp of Dry Red Chilli Stemless red chillies can be added to recipes for flavour and colour.
Also can be added to any marination.
The whole chillies are used to temper the warm oil with other whole spices.
The chillies are broken or chopped then sprinkle to stir-fries and curries.
Sometimes the Dry Red Chilli Stemless chillies are soaked whole in warm water and grind it into paste for an even brighter red colour and flavouful heat to the dish.
What are benefits the of Dry Red Chilli Stemless ?
There is no doubt that species are not only vital source of flavors but also good source of nutrients, likewise Dry Red Chilli Stemless dried Chillies not only enrich flavor and color to the dish but also add nutrients.
Dry Red Chilli Stemless are good source of Minerals
Now-a-days mineral deficiency has become a problem, this spice can increase the number of minerals to an individual as they are essential source of iron, potassium, copper, and manganese.
Dry Dried Red Chillies are good source of Vitamins
Dried Dry Red Chilli Stemless red Chillies are also good source of vitamin C and undoubtedly it will be beneficial for the growth, development and repair of all body tissues and improves body functions, including formation of collagen, absorption of iron, the proper functioning of the immune system, wound healing, and the maintenance of cartilage, bones, and teeth. It also helps in building stronger immunity. It is also rich in the vitamin B complex, which is beneficial for the nervous system and maintains energy levels.
Dry Dried Red Chillies are good for digestion
Dry Red Chilli Stemless Chilli powder reduces harmful bacteria in your gut as it is a natural detoxifying agent. It also secretes gastric juices which accelerates digestion and relieve issues like constipation and gas. These all property leads to good intestinal health.
Dry Red Chilli Stemless are good source of Antioxidants
Antioxidants are substances that can prevent or slow damage to cells caused by free radicals, unstable molecules that the body produces as a reaction to environmental and other pressures. Dry Red Chilli Stemless dried red chillies are a good source of various antioxidants and which control and convert the active free radicals in the blood.
Recipe of Marchwangan Mutton Korma using Dry Red Chilli Stemless.
Marchwangan Mutton Korma is one of the famous dish of Dry Red Chilli Stemless cuisine. The Dry Red Chilli Stemless dried red chillies in native language is called “marchwangan” and as the name suggests its made from Dry Red Chilli Stemless dried red chillies.
Dry Red Chilli Stemless Receipe Ingredients
1kg lamb/mutton with fat
2 green cardamoms
2 black cardamoms
1 big cinnamon
2 cloves
1/2 tsp turmeric
1 tsp fennel seed powder
1/2 tsp dry ginger powder
3 tsp Dry Red Chilli Stemless dried red chillies (soaked overnight in water and then turned into paste)
1 pinch of saffron
1 small cup ghee
1/3 cup brown onion paste
Salt as per taste
1tbpsp garlic paste
1/2 cup curd
Benefits of Red Chili : ASpicy Journey to Health and Happiness
Pain’s Natural Foe : Anti-Inflammatory and AnalgesicPower
It was a rainy evening in Goa when I first felt the ache—sharp, stubborn pain in my shoulder from lugging a backpack too long. I’d heard whispers of red chilies as a painkiller, but I was skeptical. Desperate, I rummaged through my host’s kitchen, found a jar of dried chilies, and decided to experiment. I crushed a few into coconut oil, warmed it gently, and rubbed the fiery concoction onto my skin. At first, it burned—a wild, tingling heat—but then, something shifted. The ache dulled, replaced by a soothing warmth that sank deep into my muscles. That night, I slept like a rock, and by morning, the pain was a memory. That’s when I knew: red chilies aren’t just for eating—they’re a balm for the body.
Capsaicin, the star of this spicy show, is a natural analgesic. It works by desensitizing pain receptors—specifically the TRPV1 channels in your nerves—tricking your brain into feeling less hurt. I’ve since dug into the science, and it’s rock-solid. A 2016 study in The Journal of Pain showed capsaicin creams reduced arthritis pain by 40% in test subjects after four weeks. I’ve seen it firsthand, too. My aunt, a gardener with creaky knees, swears by her chili salve—a recipe I tweaked for her after my Goa revelation. She rubs it on, grits her teeth through the initial sting, and then beams as the relief kicks in. It’s not folklore; it’s fact.
But it’s not just about pain relief—red chilies fight inflammation at its root. Capsaicin inhibits cytokines, those pesky molecules that flare up joints and tissues. A 2019 study from Inflammation Research found it reduced swelling in lab rats by 30%, a hint at its human potential. I’ve felt this myself—after a week of chili-heavy meals, my usual post-hike stiffness vanished. Want to try it? For topical use, mix a teaspoon of chili powder with two tablespoons of a carrier oil (like olive or coconut), test it on a small patch of skin first, and apply sparingly. For diet, toss chilies into soups or stews—the heat builds slowly, and the benefits stack up. I’ve lived this remedy, studied its mechanics, and trust its power. It’s not a cure-all, but it’s a damn good ally against pain.
Gut Feelings: Digestive Health and Beyond
I’ll never forget that night in Bangkok—a street food stall, a bowl of fiery tom yum, and a stomach that’d been grumbling all day from travel stress. I hesitated, spoon hovering, fearing the spice would wreak havoc. But hunger won, and I dove in. The chilies hit hard—sweat beaded, eyes watered—but then, a miracle: my gut settled. The bloating eased, the unease faded, and I felt cleansed, like my insides had hit a reset button. That’s when I started paying attention to red chilies as a digestive dynamo, a lesson I’ve carried from Thai alleys to my own kitchen.
Science backs this up with gusto. Capsaicin stimulates gastric juices, speeding digestion and breaking down food more efficiently. A 2018 study in Experimental Cell Research found it boosts stomach acid production by 20%, helping you process proteins and fats without that heavy, sluggish feeling. I’ve tested this—after a rich meal, a dash of chili flakes keeps me light, not leaden.
But it’s more than that. Red chilies wage war on bad bacteria, like H. pylori, a culprit in ulcers. Research from the Journal of Gastroenterology shows capsaicin inhibits its growth, protecting your stomach lining. I’ve seen this in my travels—villagers in Andhra Pradesh sipping chili-laced buttermilk, their digestion untroubled despite rustic diets.
It’s not all fire and brimstone, though. Chilies balance your gut flora, too, thanks to their antimicrobial edge. I’ve felt it—a week of spicy dinners, and my usual post-meal bloat was history. Want to harness this? Start with a mild chili in your dal or soup—half a teaspoon, chopped fine. Pair it with yogurt if your stomach’s sensitive; the combo’s a gut-soother I learned from an Indian auntie. Moderation’s key—too much, and you’ll feel the burn in the wrong way. I’ve overdone it once, tears streaming, but learned my limit. Trust me on this: red chilies, wielded right, are your digestive system’s secret weapon.
Benefits of Red Chili A Spicy Journey to Health and Happiness
Picture yourself standing in a sun- drenched business in Hyderabad, India. The air hums with the chatter of merchandisers and the clatter of wagons, but it’s the scent that grabs you — right, hoarse, and alive. A cube overflows with red chilies, their sanguine skins flashing like bitsy dears.
You reach out, reluctant yet intrigued, and as your fritters brush one, you feel a connection to commodity ancient, primitive, and important. That first bite? A blaze ignites on your lingo, contending through your modes, waking every cell. This is n’t just season it’s a disclosure. I’ve spent times chasing that sensation, from fine chili fields in New Mexico to bulging kitchens in Thailand, unraveling the secrets of Capsicum annuum. I’m( Your Name), a food discoverer and health sucker with a decade of exploration under my belt, and I’m then to show you why red chilies are further than a kitchen chief — they’re a gateway to vitality.
My trip with red chilies began not in a lab but at my grandmother’s cookstove, where she’d toss dried capsules into a sizzling visage, the aroma weaving stories of adaptability and flavor. That curiosity led me to study nutrition, interview scientists, and comb peer- reviewed journals, from the American Journal of Clinical Nutrition to the National Institutes of Health. Capsaicin — the fiery heart of red chilies caught my attention, not just for its heat but for its pledge weight loss, heart health, pain relief, and more.
I’ve tested these claims myself, felt the sweat blob on my brow as I cooked with them, and marveled at the wisdom backing their magic. This is n’t a lecture it’s an assignation. Over the coming 10,000 words, we’ll dive into how red chilies transfigure your body and soul, blending my moxie with stories you’ll feel in your bones.
Trust me by the end, you’ll see these fiery capsules in a whole new light.
1. Metabolism on Fire Weight Loss and Energy Boost
Let’s launch with a spark — literally. It was a sticky autumn in Pune when I decided to test a proposition. I’d read that red chilies could arouse up your metabolism, and as someone who’s battled a sluggish system, I was game. I diced a fiery red chili into my lunch — a simple dal — and awaited. Within twinkles, warmth spread through me, my heart contended just a touch, and I felt alive.
That’s capsaicin at work, the emulsion that makes chilies sing. It triggers thermogenesis, a process where your body burns calories to produce heat. A 2011 study in the Journal of Appetite set up that capsaicin increases energy expenditure by over to 50 calories a day — small, sure, but mound that over weeks, and it’s a game- changer.
I’ve seen this in action beyond my kitchen. At a chili jubilee in Texas, I met Maria, a woman who’d exfoliate 20 pounds over a time, crediting her racy salsas. She was n’t wrong to. Research from Purdue University shows capsaicin reduces appetite, bridling jones for adipose and sticky foods. It’s not magic it’s chemistry. Capsaicin tweaks your brain’s price system, making you feel satisfied with lower. I tried it myself a week of chili-rounded refections, and my usualmid-afternoon snack appetite dissolved. The heat did n’t just burn my lingo; it burned my dubieties.
But it’s not just about weight. That energy boost? It’s real. Capsaicin ramps up adrenaline, giving you a natural high. I’ve felt it hiking after a racy breakfast legs lighter, breath steadier. A 2015 study in PLOS One backs this, linking chili consumption to bettered stamina. Want to try it? Start small — half a tablespoon of chili flakes in your eggs. Feel the fire figure, trust the process, and watch your energy soar. This is n’t hype; it’s wisdom I’ve lived.
Heart of the Matter Cardiovascular Benefits
Now, let’s talk heart — a muscle I’ve come to admire further with every chili I eat. A many times back, my friend Arjun, a 40- commodity with frame cholesterol, scarfed when I suggested chilies might help. “ Spice wo n’t fix my figures, ” he said. Six months latterly, over a plate of chili- laden funk, he admitted defeat — his LDL had dropped 15 points. I was n’t surprised. Red chilies are packed with potassium and capsaicin, a brace that keeps your ticker humming. Potassium balances sodium, easing blood pressure, while capsaicin thins blood and fights inflammation — crucial lawbreakers in heart complaint.
I’ve dug into the data, and it’s compelling. A 2017 study in the American Heart Association Journal tracked 5,000 people and set up chili eaters had a 13 lower threat of heart attack. Why? Capsaicin clears highways like a broom sweeping dust. I’ve felt it myself — after a racy mess, there’s a lightness, a clarity, like my blood’s flowing freer. In Andhra Pradesh, I met an 80- time-old planter, agile as a teenager, who swore his diurnal chili habit kept his heart youthful. His hands were rough, but his palpitation was steady — living evidence.
Want in? It’s simple. Toss fresh chilies into a stir- shindig or sprinkle flakes on roasted veggies. A tablespoon a day could shift your cholesterol, ease your vessels, and guard your heart. I’ve watched it work on Arjun, on myself, on innumerous others. The wisdom is clear, the stories are real, and the authority is mine to partake red chilies are a heart’s stylish friend.
Dry Red Chilli Stemless Cooking Method
Wash mutton well and let it dry. Then in a pot add in ghee and after heating add in cardamon, cinnamon and cloves.Once atoma is released add in mutton. For some minutes fry mutton until it is browned. Add in whisked curd and stir well.
Take Dry Red Chilli Stemless dried red chillies/ marchwangan paste and put saffron strands to it. Immediately add in brown onion paste garlic paste, salt, turmeric, ginger and fennel seed powder once mutton turned brown.
Give it a quick mix and add in little water that spices doesn’t burn. Add in half red chilly mixture and give good stir keeping flame on low then add in remaining red chilly mixture after few seconds followed by a good stir.
Once the oil layer is visible add in 2 cups water and let it boil for 5 minutes and then keep in simmer until mutton is cooked, tender and gravy has thickened up a bit . Marchwangan korma cooked from Dry Red Chilli Stemless dried red chillies is ready.
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