Kanthari Chili is a small, intensely hot Capsicum frutescens cultivar originating from Kerala in South India, also known as Kanthari mulaku or Indian Bird's Eye. The petite pods start white and ripen to vibrant orange-red, delivering 50,000–225,000 SHU of sharp, peppery heat with a distinct aroma. It is a staple in traditional Kerala cuisine and valued for its medicinal properties in local folkrem
The Kanthari Chili, or Kanthari mulaku, is a prolific, bushy plant from the Capsicum frutescens species that thrives in the tropical climates of Kerala and Tamil Nadu, India. Its small, pointed fruits measure about 2.5 cm in length and 0.6 cm in width, beginning as ivory white or pale cream and maturing to bright orange-red. The heat is sharp and immediate, ranging widely from 50,000 to 225,000 Scoville units, accompanied by a peppery flavor with slight bitterness and a unique fruity undertone. In Kerala cuisine, it features prominently in curries, chutneys, pickles, and as a fresh condiment alongside meals or in buttermilk. The plant grows compact and ornamental, reaching up to 1-2 meters, producing clusters of pods prolifically, making it ideal for home gardens and containers. Traditionally, it has been used in folk medicine for its capsaicin content, which provides anti-inflammatory, pain-relieving, and antimicrobial benefits, along with high vitamin C levels. Seeds are often dispersed naturally by birds, reflecting its common name as Bird's Eye Chili.
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Kanthari means 'small chilli' in Malayalam. Native to the backyards and wild areas of Kerala, India, where birds help disperse its seeds. Traditionally used in local medicine for joint pain, digestion, and as an insect repellent.
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Reach out →Sharp immediate fiery heat with peppery and slightly fruity notes, a hint of bitterness, and a distinctive aroma.
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