Chilli (Bajji) or Banana chile peppers are slender and elongated, and have a signature curved and conical shape with tapered, pointed ends. The skin is waxy and smooth. Underneath the surface, the flesh is thick and crisp, encasing a central cavity filled with many small, round cream-colored seeds. They are mild with little heat and have a tangy, slightly sweet flavor that is enhanced maturity.

Health Benefits

Chilli (Bajji) are an excellent source of vitamin C, which is an antioxidant that can help boost the immune system and produce collagen. The pepper also contains minerals such as manganese, phosphorus, potassium, and iron, and vitamins such as riboflavin, thiamine, folate, and niacin.

Usage

Chilli (Bajji) are best suited for both raw and cooked applications such as frying, baking, and roasting. When used fresh, they can be chopped and used as a garnish on salads, hot dogs, pizzas, and sandwiches or blended into salsa. They can also be pickled and served on cheese boards or used as a topping on cooked meats. In addition to fresh and pickled preparations, they are popularly stuffed and fried, cooked into pepper jelly, or roasted with other vegetables and meats. They pair well with cured meats, Italian sausage, fried chicken, roasted ham, bacon, cucumbers, artichoke hearts, olives, cabbage, shallots, spinach, arugula, rice, and quinoa.

Storage

They will keep 2-3 weeks when stored whole, unwashed, and loosely placed in a plastic bag in the refrigerator.