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Rajasthani chilli is a highly flavoured red chilli produced in the western region of Mathania, a town in the Jodhpur district of Rajasthan, India. The chillies flourish during the tropical months between March and July. Laal Maas and kair sangri are the two traditional Rajasthani dishes centred around the flavour and colour of Rajasthani chillies. The chillies are expensive, owing to limited production and burgeoning exports to Arab nations and restaurants.