The varieties of chilies available. the Spice factor is rated on a grading of 5 which is the spiciest.
1. The Aldona Chili It is one of the two well known varieties (the
other being the Canacona). Almost black red
in color with a thick skin the chili is usually sold in numbers and not by
weight. For most recipes the Aldona chili is normally used in
combination with the button chili.
Spice factor: ** Used
in Christian Goan cuisine most commonly for roasts as well as in some curries too.
pic of Aldona chilies
.
2. Button
chili Also
known as ‘bootaon’ in the local dialect. They are small, red, rounded at the end
and very spicy with a thick skin. These chilies are used in grinding masalas for curries
in both cuisines Hindu and Christian. Extensively
used in Bardez taluka in Christian Goan homes.
Spice factor **** Used
in Hindu Goan curries especially the Sattari, Bicholim talukas of North Goa. Also for the preparation of Assads in Christian Goan homes
pic of Butaon chilies
.
3. Kashmiri Chili Found in every kitchen, these are long, bright
red, thin skinned and wrinkled. The whole dried Kashmiri chili looks darker, almost the color of red wine. Kashmiri
red chili is very mildly hot and ot and adds a bright color to the food. It
has got a distinct flavor too. These chilies tend to get a fungus very quickly hence they are dried before storing.
Spice factor
**
Used
in most Hindu Goan and Christian Goan curries.
pic of dried Kashmiri chilies
4 Piri Piri or Portugaal chilies
Brought into Goa by the Portuguese from Brazil they are also
called ‘Tarvoti’ which translates into (shippee) in the local language. Very spicy, this small variety is not commonly used for curries. Spice
factor:
*****
Used
in the making of papads and in the piri-piri preparation.
pic of piri piri chillies
5. Green chilies
Long narrow and thin with a smooth
skin these chilies are very common in local food preparations. Easily
available, they add the spice needed to most curries ( where the red color is not
important) when ground either alone or in combination with other varieties.
Spice
factor:
**** Used
in all vegetable (tondak) preparations, in the Caldin curry (Christian Goan)
and in the Shagoti/Xacutti and Hooman/kodi too. Usually slit and placed on top
of Hindu Goan food as a garnish.
pic of green chilies
.
6. Bedgi/Volanchi Chili This
chili is from Karnataka. Thin skinned, a
dried whole Byadagi chili looks closer to the
Kashmiri chili, but does not give the ‘red’ color as the Kashmiri does and
is not as long too, too.
Byadagi is medium on hotness. Locally also known as Volanchi (wrinkled) and :Ghanti' chilies (from the ghats) or ‘Xepda’ (bushy end tail). The colors range from deep red to orange red depending upon the region in
which it is grown and the quality too. Does not give color but adds spice to food. The aroma of this chili is very strong and
helps in the flavoring of the food.
Spice
factor:
*** Used
in all Goan cuisine. In combination with other chilies, when grinding masala (Hindu
and Christian Goan), Also used in dal preparations and for phodni (tempering)
colors differ depending on region where it is grown.
