Teja chili, also known as S17 chili, is a popular and highly pungent chili pepper variety primarily grown in the Indian state of Andhra Pradesh and other regions in South India. It is widely used in Indian cuisine to add spiciness and flavor to various dishes. Here are some specifications of Teja chili:
1. Heat Level: Teja chili is known for its extremely high level of spiciness. It is one of the hottest chili varieties in the world, with a Scoville Heat Scale rating typically ranging from 75,000 to 100,000 SHU (Scoville Heat Units).
2. Appearance: Teja chilies are thin and long, usually measuring about 5 to 10 cm in length. They have a wrinkled, slightly twisted appearance and are bright red in color when ripe.
3. Flavor and Aroma: Teja chilies have a strong, intense heat and a somewhat fruity and earthy flavor. The heat builds up quickly and can be quite overwhelming for those not accustomed to spicy foods.
4. Culinary Use: Teja chilies are a key ingredient in many spicy Indian dishes, including curries, chutneys, and pickles. They are often used in powdered form to make chili powder or as whole dried chilies for tempering in hot oil to infuse their heat into the dish.
5. Export: Teja chilies are in high demand in international markets due to their extreme spiciness and unique flavor. They are often exported in both whole dried form and as chili powder.
6. Cultivation: Teja chilies are typically grown in hot and dry regions, where they thrive in well-drained soil and require ample sunlight. They are harvested once they ripen to a bright red color.
Teja chilies are valued not only for their culinary applications but also for their use in making chili-based products, such as hot sauces and seasonings, where their intense heat adds a kick to the final product.
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