Chilly
Byadgi Chilly
Byadgi (Capsicum annuum): Byadgi chilies are known for their deep red color and mild to moderate spiciness. They are often used to add color and flavor to dishes, especially in their dried form.(Byadgi chilies are known for their deep red color and mild to moderate spiciness. They are commonly used to add color and flavor to dishes.)
Salem Gundu
Salem Gundu (Capsicum annuum): Salem Gundu chilies are round and plump with a moderate level of spiciness. They are commonly used in Tamil Nadu cuisine to add flavor and heat to dishes.
Guntur Sannam
Guntur Sannam (S4) (Capsicum annuum): Cultivated in Andhra Pradesh, especially in the Guntur region, Guntur Sannam chilies are known for their medium spiciness. They are used to make chili powder and spice blends.
kashmiri Chilly
Kashmiri Chili (Capsicum annuum): Grown in the Kashmir region, these chilies are mild and prized for their vibrant red color. They are often used to add color to dishes, especially in powdered form.
Bhut Jolokia
Bhut Jolokia (Ghost Pepper) (Capsicum chinense): One of the hottest chili peppers in the world, Bhut Jolokia is grown in Assam and some other northeastern states. It is used in very small quantities due to its extreme spiciness.
Kanthari (Bird's Eye Chili)
Kanthari (Bird’s Eye Chili) (Capsicum frutescens): Known as Kanthari Mulaku in Kerala, these small, fiery chilies are used to add intense heat to dishes and pickles.
Teja (Capsicum annuum)
Teja (Capsicum annuum): Grown in Andhra Pradesh and Telangana, Teja chilies are known for their vibrant red color and high spiciness. They are commonly used in the preparation of chili powder and spice mixes.
Jwala papper(Capsicum annuum)
Jwala (Capsicum annuum): Grown in Gujarat, Jwala chilies are small, slender, and moderately spicy. They are used in local cuisine to add heat and flavor to various dishes
Dhani
Dhani (Capsicum annuum): Dhani chilies are small, round, and moderately spicy. They are commonly grown in various regions of India.
Bhavnagri
Bhavnagri (Capsicum annuum): Grown in Gujarat, Bhavnagri chilies are small, mild to moderately spicy peppers commonly used for pickling and stuffing.
Naga Mirch
Naga Mirch (Capsicum chinense): Naga Mirch is a variety of extremely spicy chili grown in the state of Nagaland, known for its fiery heat.
Kaddi chilies
Kaddi (Capsicum annuum): Kaddi chilies are grown in certain regions of Uttarakhand and are known for their unique flavor and moderate spiciness.
Mundu chilies
Mundu (Capsicum annuum): Mundu chilies are round and moderately spicy. They are grown in various states and are used in regional dishes and pickles.
Aancho chilies
Aancho (Capsicum annuum): Aancho chilies are large, elongated peppers with a mild to medium level of spiciness. They are commonly used in Uttar Pradesh’s cuisine for various culinary applications.
Dalle Khursani
Dalle Khursani: Dalle Khursani is a popular chili variety native to the state and is known for its fiery spiciness. It is commonly used to make traditional pickles and adds heat to various local dishes.