Harmal chilli

Last updated
Harmal chilli
Species Capsicum annuum
Origin Goa, India
Scoville scale 28,200 [1] [2] SHU

The Harmal chilli is a variety of chilli mainly grown in the Indian state of Goa. [3] [4]

Contents

Name

It is named after its place of origin, the coastal village of Harmal (now Arambol), located in Pernem, North Goa district of Goa. [5] [6] This smooth red chilli with medium to high pungency has been grown for over 200 years in Goa and is used in the preparation of Chicken Xacuti, Vindaloo and other Goan dishes. [7]

Local name

It is known as Harmal mirsang - Mirsang in the state language of Konkani means chilli.

Description

Cultivation

The Harmal chilli is predominantly grown in the lateritic soil of Arambol, Goa, where it thrives in household gardens. [8]

Physical Characteristics

This variety of chilli measures 2.7-3.7 cm in length, exhibits a reddish-brown color, and features a smooth skin texture.

Pungency and Usage

Noted for its high pungency, even a small quantity of Harmal chilli powder is sufficient to add significant flavor to dishes. Due to its intense heat, it is often blended with other spices (masalas) to create iconic Goan culinary preparations like Chicken Xacuti Masala, Garam Masala, Khatkhatem, Recheado Masala.

Geographical indication

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 13 January 2029). [9]

The Harmal-Pernem Chilli (Mirchi) Growers Association from Pernem, proposed the GI registration of Harmal Chilli. After filing the application in May 2020, the chilli was granted the GI tag in 2021 by the Geographical Indication Registry in Chennai, making the name "Harmal Chilli" exclusive to the chilies grown in the region. It thus became the second chilli variety from Goa after Khola Chilli and the 3rd type of goods from Goa to earn the GI tag. [10]

See also

Notes

  1. ↑ "17 types of chillies grown in India, their uses and spiciness" . Retrieved 24 September 2024.
  2. ↑ GI Journal No. 137 1 May 29, 2020 (PDF). GI Journal No. 137 1 May 29, 2020 Official website of Intellectual Property India. p. 8. Retrieved 24 September 2024.
  3. ↑ Variyar, Prasad S.; Singh, Inder Pal; Adiani, Vanshika; Suprasanna, Penna (8 November 2024). Peppers: Biological, Health, and Postharvest Perspectives. CRC Press. ISBN   978-1-040-15384-0 . Retrieved 6 November 2024.
  4. ↑ Ltd, Info Kerala Communications Pvt (10 October 2022). Kerala Tradition & Fascinating Destinations 2022. Info Kerala Communications Pvt Ltd. ISBN   978-93-91760-02-1 . Retrieved 6 November 2024.
  5. ↑ Ravindran, P. N.; Sivaraman, K.; Devasahayam, S.; Babu, K. Nirmal (2024). Handbook of Spices in India: 75 Years of Research and Development. Springer Nature. ISBN   978-981-19-3728-6 . Retrieved 6 November 2024.
  6. ↑ "A tourist village rooted in religion". The Times of India. 28 November 2017. Retrieved 24 September 2024.
  7. ↑ Sen, Colleen Taylor; Bhattacharyya, Sourish; Saberi, Helen (23 February 2023). The Bloomsbury Handbook of Indian Cuisine. Bloomsbury Publishing. ISBN   978-1-350-12864-4 . Retrieved 6 November 2024.
  8. ↑ "Goa: Moira bananas, Harmal chillies get GI tag". The Times of India. 1 August 2020. Retrieved 24 September 2024.
  9. ↑ "Geographical Indications Intellectual Property India" . Retrieved 24 September 2024.
  10. ↑ Times, Navhind (31 July 2020). "Khaje, Harmal chillies and Moira bananas get GI tag". The Navhind Times. Retrieved 24 September 2024.

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