Kerala's 'kanthari' chili is a flavour bomb that burns calories

Though deceptively small, Kerala's 'kanthari,' or bird's-eye chili, packs a punch that goes far beyond its fiery heat. Over the years, this tiny powerhouse has seen a dramatic surge in demand, largely driven by its reputation for managing cholesterol levels. An old, unfounded myth that it excessively thins the blood once caused a temporary dip in its consumption, but modern health awareness has firmly restored its popularity. 

Not long ago, kanthari grew wild in backyards, propagated naturally by birds. However, the rise of chemical weedicides and mechanised land clearing has drastically reduced these wild pockets. To meet the growing demand, home growers have started cultivating them systematically. Today, nurseries do a brisk business selling seedlings of various bird’s eye chili varieties, ranging in colour from vibrant green to pale white and deep violet.

Processing and preservation
While fresh bird's eye chilies are highly sought after in local markets, they also lend themselves beautifully to preservation. Fresh green harvests can be steamed, pickled in brine, or freeze-dried to retain their bright colour and heat. Ripe red pods can be sun-dried just like traditional dry red chilies. Dried kanthari retains an intense, concentrated heat, meaning just three or four pods are enough to season a whole curry.

Health benefits
This tiny flavour bomb is packed with antioxidants and vitamin C, along with its heat-producing agent capsaicin, which also burns calories! Consuming kanthari helps improve our health in these ways:
a) It boosts metabolism
b) Lowers bad cholesterol
c) Manages blood sugar
d) Eases joint pain
e) Improves overall gut digestion when eaten in small amounts