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Vegetables · Winter to Summer
Fresh, pungent chillies grown without chemicals.
Our green chillies are grown in living soil and picked fresh from the field, so they reach you crisp and full of heat. Grown without any synthetic sprays, they carry a clean, honest sharpness that lifts everyday cooking, from a simple dal to a family feast.
No synthetic pesticide sprays, ever
Grown in soil fed with Jeevamrut, not chemical fertiliser
Picked by hand and sent out the same day
Curious why chemical-free growing matters? Read why organic matters.
Chilli is a plant that tempts many farmers to reach for the spray bottle, because aphids and thrips find it quickly. We take the slower road instead. Healthy soil and a mix of crops around the field keep the plants strong enough to look after themselves, and when a pest does arrive we answer with simple things like neem, never a chemical. A plant left to grow at its own pace builds real flavour and real heat.
Chillies carry from the cool of winter through into summer, so there is a long stretch of the year when they come in fresh. The heat sits a little higher in the summer crop and a little rounder in winter. We pick them green and firm, before they turn, which is when the flavour is brightest.
A good green chilli should snap when you break it and fill the kitchen with its smell. Slit two into a dal or a sabzi, grind them into a fresh chutney, or fry them whole in a little oil to go beside a plate of khichdi. Kept in a cloth in the fridge they stay crisp for a week or more.
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From our family
We grow food the natural way in Village Valli, and we would love to show you the land in person. Until you can visit, our story shares who we are and why we farm this way.