10 Types of Chilies Used In India

Kashmiri Chili, primarily cultivated in Jammu and Kashmir, is mild in heat yet renowned for its vibrant red color, making it a popular choice in Indian kitchens.

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Bhut Jolokia

Bhut Jolokia, also called ghost peppers, are cultivated in regions like Assam, Manipur, Nagaland, and Arunachal Pradesh. They rank among the spiciest peppers globally.

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Kashmiri Chili

Kashmiri Chili, primarily cultivated in Jammu and Kashmir, is mild in heat yet renowned for its vibrant red color, making it a popular choice in Indian kitchens.

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Khola Chili

Hailing from Goa, the vibrant red Khola Chili is renowned for its flavorful richness and is frequently employed in stuffing seafood for classic recipes.

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Guntur Chili

Originating from Andhra Pradesh, Guntur chili is renowned worldwide for its fiery heat and is an essential component in recipes such as Guntur Chicken curry.

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Byadagi Chili

Named after the town of Byadagi in Karnataka, Byadagi Chili is characterized by its deep red color and mild spiciness, commonly incorporated into South Indian dishes such as sambar.

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