Chilli cultivation takes place in the Edayur Panchayat of Malappuram district. Edayur chilli is mainly used to prepare fried chilli, which is a very delicious side dish for meals used in each homestead of the Edayur region. The chillies can be used to prepare Mulaku Kondatom (chillies dried after soaking in curd) that can be stored for more than one year.

Edayur chilli is cultivated in Valanchery and Angadippuram Block Panchayats of Malappuram district. In Valanchery block, cultivation is in seven grama panchayats: Edayur, Kuttippuram, Marakkara, Athavanadu, Kalpakancheri, Irumbiliyam, and Valanchery; and Angadippuram block has cultivation in Moorkanad and Kuruva Grama Panchayats with an approximate area of 26 hectares. In the beginning, the chilli was considered so precious that it used to be sold by the count. As the edayoor chillies grow, they are initially less spicy and larger in size. When harvested, the size shrinks and the spice increases. Farmers are getting up to Rs 250 per kg for chilli. There are so many farmers here who cultivate only chilies. The geographical identification opened up more markets for this peculiar product.