We are blessed to have so many types of chillies in India. this diversity allows us to relish different regional dishes with their unique flavors, tastes, and aromas.
Indian cuisine is often considered to be incomplete without the generous use of chillies. The flavour and spices that chillies bring to each dish is incomparable to any other cuisine in the world. India is one of the largest producers of chilli in the world today!
Although chillies may not be native to India, the country today is one of the largest producers and exporters of raw chillies, dried chillies and chilli powder. India contributes 25% to the world’s total production of chillies! Andhra Pradesh is the largest producer of chilli in the country followed by Maharashtra, Karnataka, Gujarat and Tamil Nadu.
It is because of these medicinal benefits that chillies are also found in Ayurvedic medicines and are nowadays also being incorporated into the food items developed by FMCG companies. Chillies are often also found in ice-creams and chocolates, lending an artisanal touch to traditional recipes!
Bhut Jolokia, North-East Region of India
Bhut Jolokia, also known as ‘ghost pepper’ is cultivated in the North-Eastern states of the country in Assam, Manipur, Nagaland and Arunachal Pradesh. It was certified as the hottest chilli in the world by the Guinness Book in 2007. The Bhut Jolokia is consumed both as a spice and as food in the form of pickles and goes well with the combination of dried or fermented fish and pork dishes.
Kashmiri Chillies, Kashmir
The Kashmiri chilli is the most extensively used chilli in Indian households because of its unique characteristics. The Kashmiri chilli, is a lot less hot or spicy as compared to the other varieties of chillies found in India and imparts a deep red colour, giving the food a rich look.
Guntur Chilli, Andhra Pradesh
Guntur in Andhra Pradesh is the main producer and exporter of chillies and chilli powder to other parts of the world and is known for the spicy Guntur chillies like the Guntur Sannam.
Jwala Chilli, Gujarat
The Jwala chilli is grown in Kheda and Mehsana districts of Gujarat. The colour of the chilli is initially green which turns red once the chilli matures. The Jwala chilli is also known as ‘finger hot pepper’ and is very pungent in flavour.
Kanthari Chilli, Kerala
The Kanthari chilli is also known as the ‘Bird’s Eye’ chilli of Kerala. The chilli becomes white in colour when it matures and imparts a good flavour and heat to dishes. The Kanthari chilli is often soaked in yoghurt and salt and then sun-dried and had as a condiment.
Byadagi Chilli, Karnataka
Named after the town of Byadagi, in Karnataka, this is a very famous variety of chilli that is known for its colour and pungency. The Byadagi chilli is similar to paprika that is native to North America in the sense that they are long and slightly fat. The Byadagi chilli is used commonly in Karnataka, Goa, Kerala and Maharashtra. They are especially used by the Maharashtrians to concoct a spicier version of the traditional Goda Masala.
Ramnad Mundu/ Gundu, Tamil Nadu
Native to the Ramnad district of Tamil Nadu, this chilli is small and round in shape and has a thin, shiny orange-red coloured skin. The Ramnad chilli is used to flavour the famous Chettinad cuisine of Tamil Nadu.
Dhani, Manipur
Also known as ‘Bird’s Eye’ chilli of the North-East, this deep red coloured chilli is grown in Manipur and is sought after for its strong and pungent smell and taste. They are often dried, pickled or consumed as is by the locals.
Tomato Chilli, Andhra Pradesh
Grown in the Warangal district of Andhra Pradesh, this variety of chilli is also known as Warangal Chappatta. The Tomato Chilli is short in size and deep red in colour. This chilli is milder and less pungent in flavour as compared to several of the aforementioned varieties.
Madras Puri, Andhra Pradesh
The Madras Puri contrary to its name is grown in the Nellore district of Andhra Pradesh and is a fiery red, hot and extremely pungent variety of chilli.
Khola Chilli, Goa
Grown in Canacona in Goa, the Khola chilli is a bright red chilli that is known for its taste and colour. It is used as a key ingredient in the home-made condiment Recheado in Goa which is fiery and tangy in taste and is often used as a stuffing for mackerels and other seafood.
Dalle Khursani, Sikkim
Considered to be as fiery as its cousin the Bhut Jolokia, this red-hot pepper of Sikkim is used in local food preparations. It is also had as an accompaniment, particularly with momos, as a pickle or as a sauce.
MATHANIA
Mathanias are known for their use in Laal Maas, which is an incredibly popular curry in Rajasthan. It brings vibrant colors to the dish and makes it appealing to the eyes.
BHAVNAGRI
When you want to talk about this variety, the first thing that comes in your mind is the stuffed chillies. Yes, this is the one that chefs use for the Bharwan Mirchi. And the reason is its pungency and size. Bhavnagari Chillies are not hot peppers. So, it becomes easier to tolerate the heat! And their size is big enough to stuff the mixture. You can also use them for Mirchi ka Salan, which is an accompaniment for the royal Hyderabadi Biryanis.
KANTHARI
Kanthari is a Bird’s Eye variety of chilli. You will find them in the state of Kerala, Tamil Nadu, and Meghalaya. It’s a highly pungent variety of chillies.
LONGI
Whether it’s a Bhujia or some other namkeen, you will always find Longi Chillies in most of the Bikaneri snacks. This is the type of Mirchi that makes all those snacks taste delicious and tasty. Well, it’s not extremely pungent, but it’s good enough to leave the mark on your palate.
RAMNAD MUNDU
This variety originates from the Ramnad region in Tamil Nadu. These Mundu chillies, i.e., the round-shaped chillies, possess a distinct flavor and taste to it. And therefore, you can find it in many local delicacies, including Sambar, Chutneys, etc.
SANKESHWARI
Sankeshwari Chillies come from a place called Sankeshwar in Kolhapur, Maharashtra. It is heavily used in Maharashtrian cuisine, especially in coastal cuisine. It’s also a spicy variety of chilli, which is often blended with different dry masalas to make the traditional garam masala powder.
BORIA
Boria Chillies are known for their shape. These berry-sized chillies do possess moderate pungency. And generally, this variety is used as tadka for various Dals and Kadhis.