mirchi

Mirchi is the common Hindi term for chili peppers, referring to the peppers themselves as well as to dishes and preparations that use them. In Indian English, mirchi denotes the fresh green chilies as well as the dried red variety, and may describe the peppers in chutneys, curries, pickles, and spice blends.

The word mirchi derives from Persian mirch, carried into the Indian subcontinent through Urdu; in everyday use mirchi is simply the generic name for peppers in many South Asian languages.

Fresh mirchi are long, slender green pods with heat that varies by cultivar. Red mirchi refers to mature pods dried or ground into chili powder; Kashmiri mirch is a popular red chili powder from a milder variety valued for color more than heat. Other varieties include milder and hotter types grown across the region.

Culinary use is broad: mirchi is a staple ingredient in curries, dals, chutneys, pickles (achaar), and spice blends; it is used in tempering or tarka to add heat and aroma. Dried chili powders and crushed chilies are common additions to sauces and marinades.

History and cultivation: chili peppers are native to the Americas and were introduced to the Indian subcontinent after the 15th–16th centuries by Portuguese traders. They quickly integrated into regional cuisines, with distinct terms like Hari mirch (green chilies) and Lal mirch (red chilies) reflecting local usage and heat preferences.

Nutrition and health: chilies contain capsaicin, vitamin C, and other micronutrients. They can add flavor and potential metabolic benefits in moderation, but very hot peppers may irritate the digestive tract for some people. Proper storage in cool, dry conditions helps preserve flavor and heat.