Morich

Morich, written in Bengali as মরিচ, is the collective name for chili peppers of the genus Capsicum, used as a spice and flavoring in many South Asian cuisines. In Bangladesh and the Indian state of West Bengal, morich covers a range of peppers from hot green chiles to red, ripe varieties. They are used fresh, dried, or ground to impart heat and aroma.

In cooking, morich plays a central role in Bengali dishes. It is added fresh to curries, lentil preparations, fish dishes, and chutneys, or dried and ground into powders or masalas. The heat level varies by variety and ripeness, and peppers are often used in combination with other spices to build flavor and balance.

Cultivation and varieties: Morich thrives in warm, frost-free climates with well-drained soil. Seeds are typically started indoors and transplanted after the danger of frost. Harvest usually occurs 2–4 months after transplant, depending on variety. Forms include long green chiles and red chiles, as well as dried morich used as whole spices or ground. The perceived heat is commonly described using scales such as the Scoville scale, with a wide range of mild to very hot peppers available.

Nutrition and safety: Chili peppers contain capsaicin, the compound responsible for heat, and provide vitamins such as vitamin C and carotenoids. Handling fresh morich can irritate skin or eyes; wearing gloves and avoiding contact with the eyes is advisable. Peppers are low in calories and are typically used sparingly as a spice to flavor dishes.