Mizo chilli
From Wikipedia, the free encyclopedia
Local name
Description
Cultivation
Its long cultivation history, coupled with its popularity and open-pollinating nature, has led to the development of rich genetic diversity, including unique local landraces.
Physical characteristics and pungency
Within Mizoram alone, three distinct varieties of Mizo chilli are cultivated across different regions as follows:[14]
| Grade A | Grade B | Grade C |
|---|---|---|
| This variety stands out as the smallest, thinnest, and most pungent, earning it a reputation as the best quality and highest in demand in the market.
Notably, its chilli powder can be distinguished by its unique coloration, boasting a shinier red hue that sets it apart from the other two varieties.[citation needed] |
Grade B chillies differ from Grade A in terms of thickness and length, being slightly thicker and marginally longer.
Additionally, they exhibit a darker red colour when dried and have a slightly milder pungency compared to their Grade A counterparts. |
Mizo Chillies of Grade B properties are similar, but this variety stands out with its slightly longer size.
Although prices remain relatively consistent across Grades A, B, and C, buyer preference distinctly leans towards Grade A, indicating a market inclination despite minimal price differentiation. |
Usage
It is highly sought after for its intense heat, driving significant exports to neighboring countries like China, Thailand, Vietnam, and Bangladesh, where it is a key ingredient in spicy cuisine, including pickles, chutneys, hot sauces, and noodle dishes.[15]
