Northeast India is blessed with a rich biodiversity which gives credence to its abundant flora. It’s flora falls on many categories including medicinal plants, food crops, cash crops and yes, spices! And of the many spices that adorn the region, the chillies stand out the most. First and foremost is the notorious Bhut Jolokia followed by the high-demand Bird’s Eye Chilli. Lastly, there’s the Cherry Pepper, which is a little known chilli outside of the region. The taste (read heat level) and aroma rivals that of the Bhut Jolokia but with a difference to its bite.
Each variety of these spices are highly regarded by chilli addicts and a favorite with the housewives of the region. They are not just spicy but carry their own brand of fragrance and aroma. The Bhut Jolokia for instance, carries a distinct pungent and spicy aroma which greatly enhances the flavor of your curries and chutneys. Similarly, the Bird’s Eye Chilli is a very good addition to any salad.
Please note that each of these chillies must be regarded with utmost care and respect. Special care must be take to NOT handle Bhut Jolokia and Cherry Peppers with your bare hands. In fact, in case of the Bhut Jolokia, please remember that anything (spoons, forks, tongs, knives) that comes in contact with it will carry the same bite.
How to use Zizira’s chillies
Bhut Jolokia: Using tongs and a sharp knife, cut into thin slices and add to your dishes. For a dish meant for four people, you shouldn’t use more than ¼ of one pepper.
Bird’s Eye Chilli: These can be used whole or pounded into flakes and used as is. Do NOT use more than 5 – 6 for a dish meant for 4 people.
Cherry Pepper: Using tongs and a sharp knife, cut into thin slices. Add up to ½ of one pepper for a dish meant for 4 people.
Packaging may vary from displayed images depending on weight class