In terms of volume, chillies are India’s most popular spice export. Andhra Pradesh, Orissa, Maharashtra, West Bengal, Karnataka, Rajasthan, and Tamilnadu are among the states that are becoming increasingly chilly. Andhra Pradesh is responsible for 46% of India’s chilli production. Chilli powder is widely used to make recipes hotter in Indian cuisine.

When used in moderation, it gives foods a gorgeous red glow and a pungent flavor without being disagreeable. Add to any bean pot, as well as baked corn and casseroles. It’s perfect for marinating paneer or sliced vegetables. It gives tomato-based sauces a delightful fiery kick. Making chili pepper a staple in your Healthiest Way of Eating could help you avoid developing hyperinsulinemia.