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Ramnad Mundu Chilli
The chillies can be added whole, chopped, or ground into a paste, depending on the recipe requirements. In South Indian cuisine, some spices are usually tempered in oil or ghee and added to the dishes. I usually use Ramnad Mundu chilli when tempering the spices as it adds a special flavour and the necessary heat to the dishes.
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Indonesian Long Red Chilli
The smell of Cabe Merah Panjang is somewhat fruity and slightly earthy, with a mild aroma compared to other chili peppers. Their texture is firm and glossy, with thin walls and a smooth surface. Inside, they contain seeds that contribute to their heat but are relatively easy to remove if a milder flavor is desired.
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Nachos with Salsa
It's a bit sweet from the ripe tomatoes and a little strong from the onions. There's also a fresh taste from the coriander leaves and a tanginess from the lime juice. Each bite delivers a medley of flavours, dancing between heat and refreshing bursts of acidity. The habanero adds a nice kick to it. If you do not have habanero chilli, add couple of green or red chilli padies.
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Habanero – Fiery Kick
Its smell is pungent and fruity, with hints of citrus, which contributes to its unique flavour profile. The texture of a habanero is smooth and waxy, with thin flesh surrounding numerous seeds that hold much of its heat.
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Padrón peppers aka Pimientos de Padrón
They are commonly fried in olive oil and served as a tapa or appetizer, sprinkled with coarse salt. The cooking process creates a blistered, slightly charred skin while maintaining a tender interior.
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Gochuguru
It is striking, featuring a bright red hue with a coarse texture. Its flavour profile balances heat with fruity and slightly earthy undertones, offering a unique complexity to dishes. The spice level typically ranges from mild to moderately hot, making it versatile for various palates.
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Small But Hot!
Don't be fooled by its tiny size—this little chilli is packed with a lot of heat! Despite being small, it's famous for its fiery kick that can surprise anyone who tries it.
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Coriander Roots
They are not only more aromatic and intense flavoured than the leaves but also have a nice, earthy, peppery and citrusy flavour. When I first ventured into Thai cooking, I would desperately look out for only the fat, old roots of the matured coriander plant.
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In Search of Coffee in Coorg
The husband-wife team are third generation coffee farmers and founders of fivefarms.in – one of India’s premium single estate coffee stores. Subbaiah told me that they believe in very traditional plantation skills but ensure that they apply only modern roasting and grinding techniques to their coffee beans. They conduct Seed to Cup tours of the coffee estate. I learnt the history of how coffee was discovered and brought to India, its culture, farming techniques including harvesting, inspection of the coffee plants, and production process from its raw state.
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Kartha Masala -Dark Masala
𝗞𝗮𝗿𝘁𝗵𝗮 𝗠𝗮𝘀𝗮𝗹𝗮 literally translated as “dark masala”. The whole spices are dry roasted, a shade darker than you would normally roast the spices and then grind these spices into a fine powder. The longer dry roasting adds a smoky-earthy taste to the curry.
