milagai

Milagai, in Tamil, refers to chili peppers. The term denotes peppers from the Capsicum genus used in South Asian and global cuisines. Milagai can indicate fresh green chilies, ripe red chilies, or dried chili pods, and may be ground into powder or paste. The word is rooted in Tamil and is widely used across Tamil Nadu and Tamil-speaking communities, reflecting chili’s central role in regional cooking.

In cooking, milagai provides heat, flavor, and color. Fresh chilies are chopped or sliced into sambar, rasam, curries, chutneys, and vegetable dishes. Dried red milagai are often tempered in hot oil to release aroma and pigment. A separate preparation called milagai podi (chili powder) blends ground dried chilies with lentils and sesame seeds and is used as a finishing spice or mixed with oil or ghee.

Varieties: Milagai encompasses a range of cultivars from Capsicum annuum and Capsicum frutescens. Regional cultivars, such as those grown in India for their heat level, color, and flavor, are prized, but milagai is a generic term rather than a single variety.

Nutrition and safety: Chilies contain capsaicin, vitamin C, and carotenoids. They can irritate skin and mucous membranes; handling with gloves is advised. Excessive consumption may cause digestive discomfort for some individuals.

Production and trade: China, India, Mexico, and the United States are major producers. Within India, Tamil Nadu, Andhra Pradesh, Karnataka, and Maharashtra are key growing areas.

See also: Capsicum, chili pepper, milagai podi.