Edayur chilli
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| Edayur chilli (എടയൂർ മുളക്) | |
|---|---|
 Edayur chilli in unripe green stage | |
| 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.
Local name
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.
Description
Cultivation
The Edayur chilli's traditional cultivation grounds include hills, hillocks, and lateritic fields.
Physical characteristics
Its physical appearance is marked by drooping, solitary berries with a moderately triangular shape with a smooth surface.[5]
Pungency and Usage
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]
Photo Gallery
Longshot view of an Edayur Chilli farm
View of a Chilli farm
Extreme Closeup of Edayur Chilli at a farm
Closeup of chillies and plant at a farm
Closeup of Chilli at a farm
Collection of chillies gathered in a tub
Another closeup of chillies
Another collection of chillies gathered in a tub
Another closeup of collection of chillies
Closeup of Edayur Chillies
