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.
| Edayur chilli (എടയൂർ മുളക്) | |
|---|---|
 Edayur chilli in unripe green stage | |
| Species | Capsicum annuum |
| Origin | Kerala, India |
| Scoville scale | 1968[1] SHU |
Name
editIt 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]
Local name
editIt is known as Edayur mulaku. Mulaku in the local state language of Malayalam means chilli.
Description
editCultivation
editThe Edayur chilli's traditional cultivation grounds include hills, hillocks, and lateritic fields.
Physical characteristics
editIts physical appearance is marked by drooping, solitary berries with a moderately triangular shape with a smooth surface.[5]
Pungency and Usage
editThe 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]
Geographical indication
editIt was awarded the Geographical Indication (GI) status tag from the Geographical Indications Registry under the Union Government of India on 14/09/2021 (valid until 02/10/2029).[9]
Edayoor Chilli Grovers Association (ECGA) from Edayur, proposed the GI registration of Edayur Chilli. After filing the application in October 2019, the chilli was granted the GI tag in 2021 by the Geographical Indication Registry in Chennai, making the name "Edayur Chilli" exclusive to the chilies grown in the region. It thus became the first chilli variety from Kerala and the 34th type of goods from Kerala to earn the GI tag. Kuttiattoor Mango from the Kannur district of Kerala received GI tag at the same time.[10]
See also
editNotes
edit- ^ "Edayur Chilli - GI Application No. 662" (PDF). Government of India Geographical Indications Journal (137): 22. May 29, 2020. Retrieved 25 October 2024.
- ^ "The many shades of red". Deccan Herald. Retrieved 25 October 2024.
- ^ Variyar, Prasad S.; Singh, Inder Pal; Adiani, Vanshika; Suprasanna, Penna (8 November 2024). Peppers: Biological, Health, and Postharvest Perspectives. CRC Press. ISBN 978-1-040-15384-0. Retrieved 10 November 2024.
- ^ "Edayur Chilli - GI Application No. 662" (PDF). Government of India Geographical Indications Journal (137): 18. May 29, 2020. Retrieved 25 October 2024.
- ^ Ravindran, P. N.; Sivaraman, K.; Devasahayam, S.; Babu, K. Nirmal (2024). Handbook of Spices in India: 75 Years of Research and Development. Springer Nature. ISBN 978-981-19-3728-6. Retrieved 10 November 2024.
- ^ Prasad, Rajendra. Current Affairs Year Book 2022: Geography. MYUPSC. Retrieved 10 November 2024.
- ^ Sen, Colleen Taylor; Bhattacharyya, Sourish; Saberi, Helen (23 February 2023). The Bloomsbury Handbook of Indian Cuisine. Bloomsbury Publishing. ISBN 978-1-350-12865-1. Retrieved 10 November 2024.
- ^ "GI tag for Kerala's Kuttiattoor mango & Edayur chilli". The Times of India. 10 October 2021. Retrieved 25 October 2024.
- ^ "Geographical Indications Intellectual Property India". Retrieved 25 October 2024.
- ^ "Kuttiattoor mango and Edayur chilli gets GI tags". The Times of India. 4 October 2021. Retrieved 25 October 2024.