Unlike pepper, chillies were easier to grow, adapted to a wide range of soil and climatic conditions, were available all year round and cheap. It spread through the subcontinent like wildfire and quickly replaced the more expensive black pepper as the preferred spice. If Nellore grows red-hot Madras Pari, Warangal has its chappatta, a tomato red chilli with a mild flavour. The broader dabbi imparts a bright red colour and is widely used in Karnataka, Goan and Marathi cuisine, especially in the spice mix Goda Masala. Gujarat’s Reshampatti — short, broad and conical with a maroon hue and medium heat is used to spice pickles.

Source: The North Africa Journal March 13, 2021 19:30 UTC