Edayur chilli (എടയൂർ മുളക്) | |
---|---|
Species | Capsicum annuum |
Origin | Kerala, India |
Scoville scale | 1968 [1] SHU |
The Edayur chilli is a variety of chilli mainly grown in the Indian state of Kerala. [2] The Edayur chilli is a local cultivar primarily grown in specific regions of Kerala's Malappuram district. [3] Specifically, it is cultivated in the panchayaths of Edayur, Athavanad, Marakkara, Irimbiliyam, Kalpakanchery, and Valanchery within the Valanchery block, as well as Moorkanad and Kuruva panchayaths within the Angadippuram block.
It is named after its place of origin, the village of Edayoor. According to documents available in the Edayur Grama Panchayath, the cultivation of Edayur chilli in the region dates back at least 150 years. [4]
It is known as Edayur mulaku. Mulaku in the local state language of Malayalam means chilli.
The Edayur chilli's traditional cultivation grounds include hills, hillocks, and lateritic fields.
Its physical appearance is marked by drooping, solitary berries with a moderately triangular shape with a smooth surface. [5]
The Edayur chilli is primarily utilized to create a traditional Kerala delicacy called "Kondattom," or sun-dried curd chillies. [6] [7] These dried Kondattom Mulaku can be stored for several months, retaining their distinct flavor. When fried, Kondattom serves as a delectable side dish, paired with curd, making it a simple yet delightful accompaniment to meals. [8]
It was awarded the Geographical Indication (GI) status tag from the Geographical Indications Registry under the Union Government of India on 14 September 2021 (valid until 2 October 2029). [9]
Edayoor Chilli Grovers Association (ECGA) from Edayur, proposed the GI registration of Edayur Chilli. After filing the application in October 2019, the chilli was granted the GI tag in 2021 by the Geographical Indication Registry in Chennai, making the name "Edayur Chilli" exclusive to the chilies grown in the region. It thus became the first chilli variety from Kerala and the 34th type of goods from Kerala to earn the GI tag. Kuttiattoor Mango from the Kannur district of Kerala received GI tag at the same time. [10]
Byadagi chilli is a variety of chilli mainly grown in the Indian state of Karnataka. It is named after the town of Byadgi which is located in the Haveri district of Karnataka. It is sometimes written as Bedgi in some supermarkets and grocery stores in India. The business involving Byadagi chillis has the second-largest turnover among all chilli varieties of India. An oil, oleoresin, extracted from these chillies is used in the preparation of nail polish and lipstick. Byadagi chilli is also known for its deep red colour; it is less spicy and is used in many food preparations of South India. Byadagi chilli has been accorded Geographical Indication (GI) in February 2011. Its GI tag is 129.
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Edayoor is an Indian village.
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