Bedgi or Byadki from Karnataka Bedgi or Byadki chillies are known for being a mix of high spice as well as colour
BAZAAR EXPERT: Mayuresh Khamkar of M/s SP Khamkar & Sons, Lalbaug Market
LESSON FOR THE DAY: Know your chillies
Bedgi or Byadki from Karnataka Bedgi or Byadki chillies are known for being a mix of high spice as well as colour.
This is why it's that one chilli common to the Maharashtrian, Gujarati, Marwari and Sindhi diet. "It is more of colour and less on spice," explains Mayuresh of M/s SP Khamkar and Sons at Lalbaug. It's a deeper red, thicker than the Guntur and has a certain smoky flavour. At 30,000 SHU (Scoville Heat Units) it's not as hot as Guntur but enough to add spice. A kilo can be priced between Rs 100 and Rs 160.
Mayuresh Khamkar with the chillies he sells. PICS/ DATTA KUMBHAR
Sankeshwari from Nippani
Long, smooth and more scarlet than red, it's as pretty as its name. At Rs 200 to Rs 220 a kilo, its price reveals its demand. "It's known for its taste and spice but is produced in smaller quantities. That drives up the price," says Mayuresh. Produced at Nippani at the Maharashtra and Karnataka border, it is in high demand among Maharashtrianfamilies, since it's super hot.
Don't go for this if you are looking for colour. Harvested by October, it comes in earlier than most other chillies, that are generally dry by February.
Guntur sannam from Andhra
One of the hottest chillies in the world, this one derives its name from its origin -- the Guntur district in Andhra Pradesh. The peak harvesting season lies between December and May. February to June is the time when the dry variety is available. It's long, red, with a thick skin, and highly pungent. A staple in most Maharashtrian homes, it's available for Rs 90 to Rs 120 a kilo. With a heat rating of 35000 SHU, it is supposed to be as hot as a habanero, and leaves medium hot peppers like cayenne and jalapeno in the dust.
Kashmiri from Himachal, Kashmir
Though this one is fiery red, it's low on spice. It's ideal if you want to add an orange-red colour to your gravy without setting your tongue on fire. The chilli is easy to identify since it's bigger and thickeru00a0 than others, and has awrinkled appearance. Priced anywhere between Rs 160 and Rs 200, it's used in most North Indian dishes.
Reshampatti from Hubli
As fat as its Shimla counterparts like capsicum, it is dark red in colour and has a leathery surface. Like Bedgi, this one also originates in Hubli in Karnataka. If you want your dishes hot, but not too spicy, go for this one. It's the most affordable of the lot at Rs 75 to Rs 110.
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