Published Aug 19, 2023
Bhut Jolokia is a Guinness World Record holder known as 'ghost pepper', the world's hottest chilli. Grown in regions like Arunachal Pradesh and Nagaland.
These red chillies from Kashmir and Himachal Pradesh add colour without excessive heat. Popular in households, Kashmiri chilli is widely available in powdered form.
Andhra cuisine is renowned for its fiery flavours, thanks to Guntur chilli. Grown in Andhra and Madhya Pradesh, it's known for its spiciness and is even exported globally.
Jwala Chilli grows in Gujarat's Mehsana and Kheda regions. It's pungent and enjoyed with snacks like samosa and vada pav. Common in Indian homes, it's used in pickles too.
Known as 'Bird's Eye' chilli of Kerala, it infuses dishes with bold heat and flavor. Commonly used for making salted, sun-dried, yoghurt-soaked chillies a beloved South-Indian delight.
Byadgi chillies, named after Karnataka's Bydagi town, are beloved in India. They're a key part of Udipi Cuisine, providing curries with a vibrant red hue and mild spiciness.