Mathania Mirch - A Chilli of Rajasthan

Mathania Mirch


Rajasthan inspires in a way that no other state does. The zest for life, food and culture amidst the adversities faced, due to the weather, is heartwarming. Rajasthan food culture is deep rooted in a history, with many more interesting stories to tell. If one is familiar with Rajasthani food or has travelled for across the world to India to tingle their taste buds with world renowned Indian spices - Theyhave inverted got to be familiar with famous “MATHANIA CHILLIES”. The story of this particular Spice is interesting as its origin lies outside the country.MathaniaChillies are also called Lal Badshah Chillies.

Taste characteristics

The test of Mathania Chilli is medium spicy. Majorly known for its deep colour, powerful flavour Aroma and taste.

 Origin

 A village called 'Mathania' situated 49 kilometres from Jodhpur city Rajasthan. The Chili got name from the name of village. The king of a royal family obtained seed of these Mathania Chilli from historical conquest and distributed the seeds among the farmers who started to grow this chillies in  Marwar region. However chillies are not indigenous to Rajasthan. Mexico is known to have the earliest record of chillies, which was discovered 5000 year ago.Chillies arrived in India along with the Portuguese in the 16th century.


Rajasthani Preparations using Mathania Mirch

·       The barries – Ker, Kumar, Sangri were home and cooked along with khejri and mixed with Mathania Mirch. This dish came to known as 'PANCHKUTA' and is one of Mater’s signature dish.

·       Mathania Chilli Garlic chutney is prepared by grinding the ingredients using traditional stone grinding contraption called sil to mash the Chillies on a stone slab called a batta. The most popular way to eat chutney with flat bread  called chapaties.

·       Laal Maas is traditionally prepared with Madan chillies. Today people have and alternative options, but Mathania mirch still  redefines the dish.


·       The popular dish from Marwar Called “Ker Sangri” is traditionally prepared with MathaniaMirch.

                              


 

Cultivation 

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”.

Traditionally,it is said that,while farming, the farmers brought ash of their ancestors bodies from the land of cemetery which is near by village and spread over agriculture land, they do this activities because its their believe that by doing this, they get the blessings of their ancestors. They also apply soil to land which bought from caves where bats having their life. This are the believes and technique used in history of village. Now, farmers cultivate chillies normally but still some farmers cultivate by older methods.



In its past, Mathania was also known for the industrial production of malmal, but the textile trade soon withered away. Today, Mathania has resident families working on harvesting, drying, grinding  the chillies, while the ladies of the house also make the very Rajasthani, very intense mirchiki chutney with chillies soaked overnight and then ground with garlic and a few other spices.

With changing soil and weather conditions, this red beauty is facing challenges in the near future, According to a report by Central Arid Zone research Institute, Mathania chilly is said to be on the verge of extinction and the best way to keep it alive is to use it abundantly in your kitchen.

                                        


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