Teja Chilli
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Description
Teja chilli, also known as the S17 variety, is a popular and fiery Indian red chilli primarily cultivated in Andhra Pradesh and Telangana, known for its high heat, rich odor, and complex, earthy flavor with a smoky hint. It has a bright red color when ripe, a long and slender shape with wrinkled skin, and is exported in whole, stemless, or powdered forms for use in various dishes like curries, soups, and pickles.
Key Characteristics
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Heat Level:
Teja chillies are considered among the hottest in India, with Scoville Heat Units (SHU) typically ranging from 65,000 to 90,000, making them much hotter than varieties like Kashmiri or Byadgi chillies.
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Appearance:
They have a natural, bright red color, are long and slender (5-10 cm), and possess a thin, wrinkled skin.
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Flavor Profile:
The taste is characterized by a strong, pungent, and earthy flavor with a hint of smokiness.
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Aroma:
It has a rich and pungent Indian red chilli aroma.
Cultivation and Sourcing
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Origin:Primarily grown in the Guntur region and other parts of Andhra Pradesh and Telangana.
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Growth:Cultivation methods often focus on timing accuracy during harvesting and drying to maintain its high heat and flavor intensity.
Culinary Uses
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Spicy Dishes:
Its intense heat makes it a popular choice for recipes demanding a strong burst of spice.
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Preparations:
Commonly used in Indian curries, chutneys, pickles, soups, stews, stir-fries, and various spice blends.
Forms Available
- Whole: Sold as dried red chillies with or without stems.
- Powder: Processed into red chilli powder and used in various spice mixes.
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