Most Indians will argue that chilli, the soul of our cuisine, is native to our homeland. On the contrary, the chilli is a pioneer of globalization which has been pleasuring us since the 15th century, when it reached Goa on a Portuguese trading ship. Today, few will connect these colourful pods to their origins in Mexico, where chili or chilé have ruled both heart and hearth for over 6000 years. Mexico is home to a fantastic diversity of chilé each with a distinct flavor far beyond just pungency and colour. So go boldly forth and pioneer the chilé – from Chipotle in your Sambhar to a touch of Ancho in your Stroganoff.
Pasilla or ‘chilé negro’ or ‘little black raisin’ as they are alternatively referred to, these dried chilaca peppers of Mexico offer a very mild, pungent, tangy taste and are used as a signature flavour in tortilla soup, particularly in central Mexico.