kanthri

Kanthri is a type of spicy chili pepper originating from Kerala, a state in Southern India. These small, often vibrantly colored chilies, typically ranging from bright red to deep green depending on ripeness, are known for their intense heat and distinct fruity aroma. The name "kanthri" itself is believed to be derived from the word "kanthari," which refers to a type of bird found in the region, possibly alluding to the chili's small size and rapid appearance.

Kanthri peppers are a staple in Keralite cuisine, adding a significant kick to a wide array of dishes. They are commonly used fresh, dried, or ground into pastes and powders to season curries, stews, chutneys, and pickles. Their potent flavor profile makes them a key ingredient for those who appreciate spicy food. Beyond their culinary uses, Kanthri peppers are also believed to possess medicinal properties in traditional Ayurvedic practices, though scientific research supporting these claims is ongoing. The cultivation of Kanthri peppers is widespread in Kerala, often grown in home gardens and small-scale farms.