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The hottest ingredient in the kitchen, literally, there are some kinds of chillies that rank mild on the scale and then there are a few innocent looking ones that can get you clenching your fists and biting your tongue.

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The hottest ingredient in the kitchen, literally, there are some kinds of chillies that rank mild on the scale and then there are a few innocent looking ones that can get you clenching your fists and biting your tongue. Chillies are extremely crucial for several world cuisines, especially Indian food where no dish is complete without a little sprinkling of this spicy flavour note. There are several varieties of chillies; each unique in colour and flavour. Spices Board of India identifies eighteen varieties of chillies that are grown in different parts of the country. These include Bird’s eye chilli (dhani), Byadagi (kaddi and daggi), Ellachipur Sannam, Guntur Sannam, Hindpur, Jwala, Kanthari White, Kashmiri Chilli, Madhya Pradesh Sannam, Madras PuriNagpurNalchettiRamnad MunduSangli SannamSatturMunduTadappally and Tomato Chilli.

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Weight 250 kg

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