Edayur chilli

What is Edayur chilli?

The Edayur chilli is a distinct cultivar of the species Capsicum annuum. It produces solitary berries that hang downward from the plant. The fruit has a smooth skin and a moderately triangular shape. When unripe, the peppers are green. The name comes from the village of Edayur, where this specific type of chili has been grown for at least one hundred and fifty years. Locally, it is called Edayur mulaku, which translates directly to Edayur chili in Malayalam.

Where does Edayur chilli come from?

This chili variety originates from the Indian state of Kerala. It is a local cultivar restricted to the Malappuram district. Historical records from the Edayur Grama Panchayath confirm that farmers in this area have been growing these peppers for more than a century and a half. The specific identity of the crop is tied to this geographic region, distinguishing it from other regional varieties.

What does Edayur chilli taste like?

The Edayur chilli provides a noticeable heat level. A specific measurement places its pungency at approximately 1968 Scoville units. This intensity makes it suitable for creating strong flavors without being overwhelmingly hot. The primary culinary value lies in its ability to impart a sharp, spicy kick when processed into dried forms.

How Edayur chilli is grown and processed

Farmers cultivate this chili in lateritic fields as well as on hills and hillocks within the Malappuram district. The growing areas include several specific local administrative zones. The plants produce drooping berries that are harvested for processing. The unique soil and terrain of these locations contribute to the distinct characteristics of the fruit.

How Edayur chilli is used

The main use of this pepper is in making Kondattom, also known as sun-dried curd chillies. The fresh chilies are prepared and then dried in the sun. This process allows the product to be stored for several months while keeping its flavor intact. The dried pieces are often fried and served alongside curd rice or eaten as a simple side dish.

Edayur chilli in the world's kitchens

This variety is central to Kerala cuisine, specifically within the Malappuram district. It represents a localized tradition of food preservation unique to that area. The method of making sun-dried curd chillies is a staple technique in local households. Other regions may use different chili types for similar purposes, but the Edayur variety holds a protected status for authentic preparation.

Traditional and medicinal use

Traditional knowledge in the region supports the long history of cultivation in Edayur. The practice of drying chilies with curd is a folk method of food preservation. No medicinal uses or safety warnings are recorded in the available information.

Buying and storing Edayur chilli

The dried Kondattom product can be kept for several months. Sun-drying removes moisture, which helps preserve the chili's distinct flavor and prevents spoilage. This allows families to store the spice for future use throughout the year.

The trade in Edayur chilli

The Edayur chilli received Geographical Indication (GI) status on September 14, 2021. This registration was granted by the Union Government of India and is valid until October 2, 2029. The application was filed by the Edayoor Chilli Grovers Association in October 2019. This tag makes the name exclusive to chilies grown in the designated region. It became the first chili variety from Kerala to receive this protection and the thirty-fourth good overall from the state.

Meal

Kondattom is typically served as an accompaniment to lunch. It pairs specifically with curd rice, adding spice to the meal. The dried chili can also be eaten as a snack due to its preserved nature. Its role is primarily functional, providing heat and flavor to everyday meals rather than being part of elaborate feasts.

Questions people ask about Edayur chilli

Good reading and sources

• Edayur chilli on WikipediaEncyclopedia
• Wikidata recordOpen data