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Red Chilly: Dalle Khursani, Kashmiri, Mathania, Bhut Jolokia, Himalayan chilly

The cultivation of red chilly in the Himalayan region is an age-old practice rooted in the agricultural traditions of the local communities. Over time, these chilies have become integral to diets and culturally significant in the culinary practices of these regions. Their robust flavor and fiery heat have made them a staple in various dishes, often used to add spice and depth to the cuisine.