Photo Gallery

At the market in Jodhpur, local farmers sell their own produce, in this case red chillies and aubergines. – 1990

A young trader sits behind a large pile of fresh green chillies at a market in Jodhpur. These are elongated, light-green chillies with a mild to medium heat, which are frequently used in Indian cuisine for stews or as a side dish (e.g. Mirchi Bajji or Jwala chillies). – 1990

Even in the desert, spice traders seek buyers for their wares; here, at the livestock market in Phalodi, they are selling dried chillies. In Indian cuisine, however, chillies are considered as much a vegetable as a spice. – 1990

An elderly woman sits on the ground operating a traditional mechanical beam balance. She is selling a variety of local vegetables, such as green chillies, aubergines and various leafy greens. – Jaisalmer Market – 1990

At a market in Jaisalmer, a young woman wearing a yellow sari is selling various vegetables: potatoes, onions, tomatoes, sweet potatoes, green chillies, spring onions, etc. – 1990

Red chillies are traditionally sun-dried. The intense sunlight draws the moisture out of them. This prevents mould from forming and allows the chillies to be stored for months or even years. This method also concentrates their flavour and heat. In the background are filled jute sacks. They are used to transport and store the dried chillies before they are sold at spice markets or processed into chilli powder. – Jaisalmer, Rajasthan – 1990