Description

• With conducive weather conditions in Mathania, the region finds itself the chosen ground for these chillies which flourish during the tropical months between Feb to April. In its uniqueness, this chilly grows only in Mathaniain Rajasthan and has, therefore, come to be known as “Mathania lal mirch”.
• Rajasthani cuisine not only appreciates this particular spice but has traditional dishes cenred around its flavour and colour – laalmaas and kairsangri being two of them. Simmered with dry Mathania mirchi, laalmaas has the sharpness of the chillies contrasting with the tender and sweet desert goat meat. The pungent, flavourful preparation is a beauty on the plate with its red hues making it a feast for the eyes too.
• In Marwari and Rajput cooking, the Mathania mirch is used mostly as a dry spice which lends colour and body to the dishes. There is also the culture of soaking the chillies, when fresh, in mustard oil and consuming it later as a pickle. But this ‘boutique spice’ is also expensive, owing to limited production and burgeoning exports to Arab nations, and to the restaurants. While there is little to spare, local kirana shops are careful of quantities of the ‘Lal Badshah’ being sold.
• Mathania has resident families working on harvesting, drying, grinding the chillies, while the ladies of the house also make the very Rajasthani, very intense mirchiki chutney with chillies soaked overnight and then ground with garlic and a few other spices.
• Ingredients: Original Mathania Dry Mirchi- Stemless Sabut Laal Mirch