Mirch

Mirch is the common name in the Indian subcontinent for chili peppers, including fresh green chilies, dried red chilies, and ground chili powders used as a spice. The term comes from Persian and is carried through Urdu and Hindi; in South Asia, lal mirch refers to red chili peppers or powder, while hari mirch denotes green chilies.

Chili peppers belong to the genus Capsicum, with Capsicum annuum being the most widely used in home gardens and markets. Varieties differ in size, color, and heat, ranging from mild to very hot. Fresh mirch are used to add fresh heat and aroma to dishes, while dried chilies and chili powders provide concentrated flavor and color. The heat level is commonly described using the Scoville scale, which measures capsaicin content. Seeds and membranes contribute most of the heat, though the flavor also depends on variety and preparation.

Culinary use is extensive in South Asian, Southeast Asian, Mexican, and Mediterranean cuisines. Mirch is often tempered in oil at the start of cooking to release its oils, ground into masalas and spice blends, or ground into lal mirch powder for everyday seasoning. Green chilies are frequently used whole or sliced, while dried chilies are rehydrated or ground. Mirch also appears in fermented pastes, pickles, and condiments.

Cultivation and history: chili peppers are native to the Americas and were introduced to Asia and other regions by European traders in the 16th century. Today, mirch remains a central spice in many regional cuisines, valued for its pungency, aroma, and color.