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.
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”