Edayur chilli

Edayur chilli, also known as Edayur Mulaku, is a unique variety of chilli grown in the Malappuram district of Kerala, India. It is known for its low heat and distinctive flavour and is traditionally used in local dishes and preservation methods.

• It is mainly grown in the Valanchery and Angadippuram blocks and belongs to the species “Capsicum annuum”.
• The plant is a semi-erect shrub that reaches a height of 75–85 cm, with long, hanging, triangular fruits and a smooth surface.
• The green Edayur chilli has a Scoville Heat Unit (SHU) of 3097.13, while the red variety has a SHU of 1968, which indicates a low pungency due to the low capsaicin content.

• It is commonly used in dishes such as fried chilli and mulaku condattom Fried chilli is salted and roasted, while mulaku condattom is made by soaking the chilli in salted curd and drying it in the sun, allowing it to keep for over a year.
• The chilli is grown organically on hills, mounds and laterite fields, which are ideal for its growth.
• Historical records show that cultivation dates back more than 150 years and that the chillies were once a special item used at the coronation of the local king, Valluvakonathiri.