Mathania Mirchi- Lost "Laal Badshah" of Mirchi Kingdom- Here is the detailed description The dry, hot climate of Rajasthan makes it ideal for chilli cultivation. Located 35 km from Jodhpur, Mathania produces one of the finest varieties of red chillies (lal mirch) in India, known for its sharp pungent heat; it brings distinct flavour, colour and taste to food and is used in preparation of famous Rajasthani dishes like Laal Maas (red meat) and Ker Sangri. While cooking, lal mirch is used either whole, in paste form or in powder form. Additionally, chilli can be pickled by soaking them in mustard oil. Roasted red chillies are served separately as a taste enhancer. Also consumed in Rajasthan is an intense lal mirch chutney made from red chilies soaked overnight and ground with garlic and other spices. Families farming chillies in Mathania have been doing so for the last 7–8 generations, which takes us to the late eighteenth or early nineteenth centuries, when chillies were likely introduced in Jodhpur state. Over the last two centuries, we from Marwar (known as Marwaris) have been supplying Mathania’s unique lal mirch to different parts of the country. There were times in last few years, when crop was reduced to negligible quantiy due to low ground water, but now with water saving irrigation system, Mathania mirchi has re-gained its lost ground in supply. Still lots needs to be done for Mathania Mirchi for its marketing across India and out of India. The chilli cultivation season in Rajasthan is during winter. The first fruits (red chillies) start to develop in December and continue growing till late February. The temperature and soil condition give chillies their distinct pungent taste and flavour. Farmers state that colder winters produce better quality chillies, and their production is sensitive to climate change. Although pesticide and fertilizer usage have increased, yield have reduced over time. Mathania's chili production has also decreased because of dropping groundwater levels. In a state like Rajasthan which has limited rainfall, farmers have developed an extensive zero-waste irrigation system. The processes of drying and sorting require lots of patience and care. Pods are spread out in thin layers for uniform drying and frequently stirred to prevent mould growth and discoloration. Just before sunset, the chillies are gathered in a heap and covered with jute bags, plastic sheets or tarpaulin to prevent moisture settling on them. The growing and drying processes are highly temperature sensitive; it needs to be very cold at night and very hot during the day to ensure good quality. This process of drying chillies in sunlight has not changed over the years. Mathania chillies have achieved great fame and demand premium , highly sought after by top restaurants, exporters and wholesale spice markets. Why Mathania Mirchi? Rajasthani cuisine not only appreciates this particular spice but has traditional dishes cenred around its flavour and colour – laalmaas and kairsangri being two of them. Sindoori Colored Mirchi- Mathania Mirchi With conducive weather conditions in Mathania, the region finds itself the chosen ground for these chillies which flourish during the tropical months between March and July. In its uniqueness, this chilly grows only in Mathaniain Rajasthan and has, therefore, come to be known as “Mathania lal mirch”. Simmered with dry Mathania mirchi, laalmaas has the sharpness of the chillies contrasting with the tender and sweet desert goat meat. The pungent, flavourful preparation is a beauty on the plate with its red hues making it a feast for the eyes too. To ensure original quality of Mathania Mirchi, buyer must aware of the quality . Smell of Mathania mirchi will be slighty sweet and Mirchi POD will be thin and color of Mirchi Pod will be Sindoori Red Color, not blood red.