Bedagi Chilli

• Bedagi chilli is commonly used to prepare flavorful and colorful Indian curries. Its mild heat allows other spices to shine, while the rich red color enhances the overall visual appeal of the dish.
• It is widely used in spice blends like sambar masala and garam masala, where it contributes a subtle warmth and a vibrant red hue to the spice mix. Using the right quantity enriches the flavor of the blend.
• Bedagi chilli is frequently used in marinades for tandoori dishes and other grilled meats, adding a delicate heat and a beautiful reddish-brown color to the final product.
• Many chutney recipes use Bedagi chilli to add a gentle, fruity heat and the essential bright red color which makes the chutney more appealing.
• This chilli can be infused into oils to create chili oils. The slow infusion extracts the color and a hint of flavor, resulting in an aromatic cooking oil.
• In some regional cuisines, especially in South India, it's used to prepare pickles, lending its vibrant color and subtle heat to the preserved vegetables and fruits.

• Rich in antioxidants that combat free radicals and support cellular health.
• Excellent source of Vitamin C, boosting the immune system and promoting skin health.
• Contains capsaicin, known for its potential anti-inflammatory properties.
• May aid in digestion by stimulating digestive enzymes and improving gut health.
• Low in calories and can contribute to weight management when incorporated into a balanced diet.

Store bedagi chillies in an airtight container in a cool, dark, and dry place to maintain their flavor and color. Whole dried chillies can be stored at room temperature for up to a year. For longer storage, consider freezing the chillies to prevent them from drying out or losing their potency. Ground chilli powder should also be stored in an airtight container, away from direct sunlight and heat, and will typically last for about 6-12 months.