All You Need To Know About The Zingy Red Chillies

Impossible to imagine Indian cuisine without red pepper. Whether in powder form or as a whole spice, the entire country uses it in some form. There are many different types of Indian chillies throughout the country, each with its own unique taste and shape. Red bell peppers are also part of many mixes of spices, condiments, and sauces. The tangy and spicy flavour it imparts to dishes is just one of the many benefits of red pepper powder.

It is rarely discussed that red pepper has many health benefits as part of your daily diet. In addition to adding flavour, every bite of this versatile red spice can make our dishes healthier. The main biologically active plant compound in red pepper, called capsaicin, is responsible for red pepper’s taste and health benefits. The higher the capsaicin content in the spice, the spicier

Red Chilli Powder and its health benefits:

  • Helps In Digestion
  • Maintains Blood Pressure Levels
  • Anti-inflammatory
  • Helps in Weight Loss
  • Improves Cognitive Function
  • Improves Heart Health
  • Helps in Nasal Congestion
  • Builds Immunity And Fights Diseases
types of indian chillies

The chilli or chilly, better known in India as mirch, is a South American fruit introduced to the subcontinent by the Portuguese 400 years ago. They are widely used in many dishes as condiments to give heat to dishes. The chilly pepper originated in Mexico and later spread throughout the world as medicine and traditional food. Today, they are used to add heat and flavour to dishes worldwide.

Indian dishes are not complete without chilly. They are an essential part of every dish we eat throughout the day. Besides adding flavour to food, red chilly is also beneficial for the digestive tract, promotes heart health, relieves joint pain, promotes weight loss, reduces migraines, reduces cancer risk, and prevents allergies.

Here's a list of 13 types of Indian chillies you should try:

1. KASHMIRI CHILLI

Characteristics:

Colour

Red

Taste

Less Spicy

Used In – Punjabi Curries, Kashmiri Dum Aloo, Kashmiri Wazwan.

Kashmiri Chillies are grown in the state of Kashmir and nearby regions. It is famous for its deep red hue. For this reason, many cooks prefer this variety to any other type of pepper. Another advantage is that the flavour is not too spicy. Or at least if you put a few tablespoons in the curry, it will not burn your mouth. It will only enhance the colour of the dishes. Because of these characteristics, the Kashmir variety has become a brand in itself. You can find their masala powder in almost every grocery store in India.

1. KASHMIRI CHILLI

Characteristics:

Colour

Red

Taste

Less Spicy

Used In – Punjabi Curries, Kashmiri Dum Aloo, Kashmiri Wazwan.

Kashmiri Chillies are grown in the state of Kashmir and nearby regions. It is famous for its deep red hue. For this reason, many cooks prefer this variety to any other type of pepper. Another advantage is that the flavour is not too spicy. Or at least if you put a few tablespoons in the curry, it will not burn your mouth. It will only enhance the colour of the dishes. Because of these characteristics, the Kashmir variety has become a brand in itself. You can find their masala powder in almost every grocery store in India.

2. JWALA CHILLI

Characteristics:

Colour

Green/Red

Taste

Spicy

Used In – Various Sabzis and Curries

Although most of us don’t know the name, Jwala chilli is very popular among Indian households. These peppers taste very spicy. Therefore, it is necessary to use them in moderation. This variety can also be used as an accompaniment to afternoon snacks, such as Samosa, Batata Vada, etc. In addition, you can also use them in homemade aachars.

JWALA CHILLI

2. JWALA CHILLI

JWALA CHILLI

Characteristics:

Colour

Green/Red

Taste

Spicy

Used In – Various Sabzis and Curries

Although most of us don’t know the name, Jwala chilli is very popular among Indian households. These peppers taste very spicy. Therefore, it is necessary to use them in moderation. This variety can also be used as an accompaniment to afternoon snacks, such as Samosa, Batata Vada, etc. In addition, you can also use them in homemade aachars.

3. GUNTUR CHILLI

Characteristics:

Colour

Red

Taste

Very Spicy

Used In – Mamsam Pulusu, Natu Kodi Kura

The Guntur variety is another popular variety in India from the Guntur district of Andhra Pradesh. The area also has India’s most famous hot pepper trading place, known as Guntur Mirchi Yard. As for sparks, these are one of the hottest peppers in the country. And this is also reflected in the cuisine of Andhra Pradesh. Many of Andhra’s local dishes are made with Guntur pepper varieties. Therefore, some of their dishes are spicier than many local dishes in India.

GUNTUR CHILLI

3. GUNTUR CHILLI

GUNTUR CHILLI

Characteristics:

Colour

Red

Taste

Very Spicy

Used In – Mamsam Pulusu, Natu Kodi Kura

The Guntur variety is another popular variety in India from the Guntur district of Andhra Pradesh. The area also has India’s most famous hot pepper trading place, known as Guntur Mirchi Yard. As for sparks, these are one of the hottest peppers in the country. And this is also reflected in the cuisine of Andhra Pradesh. Many of Andhra’s local dishes are made with Guntur pepper varieties. Therefore, some of their dishes are spicier than many local dishes in India.

4. SANKESHWARI CHILLI

Characteristics:

Colour

Red

Taste

Very Spicy

Used In – Chicken Curries, Fish Curries, Vegetables

Sankeshwari pepper comes from a place called Sankeshwar in Kolhapur, Maharashtra. It is widely used in Maharashtra cuisine, especially coastal cuisine. It is also a spicy chilli, often mixed with dried masala to make traditional garam masala powder.

SANKESHWARI CHILLI

4. SANKESHWARI CHILLI

SANKESHWARI CHILLI

Characteristics:

Colour

Red

Taste

Very Spicy

Used In – Chicken Curries, Fish Curries, Vegetables

Sankeshwari pepper comes from a place called Sankeshwar in Kolhapur, Maharashtra. It is widely used in Maharashtra cuisine, especially coastal cuisine. It is also a spicy chilli, often mixed with dried masala to make traditional garam masala powder.

5. BYADGI CHILLI

Characteristics:

Colour

Deep Red

Taste

Mildly Spicy

Used In – Fish Curries, Chicken Curries

Byadgi comes from the state of Karnataka, and it’s one of the most popular chillies in India. It is also an essential part of Udupi Cuisine. Byadgis offer a great shade of red colour to any dish. However, they are not as spicy as their dark red colour. You can use them as an alternative for Kashmiri Chillies.

5. BYADGI CHILLI

Characteristics:

Colour

Deep Red

Taste

Mildly Spicy

Used In – Fish Curries, Chicken Curries

Byadgi comes from the state of Karnataka, and it’s one of the most popular chillies in India. It is also an essential part of Udupi Cuisine. Byadgis offer a great shade of red colour to any dish. However, they are not as spicy as their dark red colour. You can use them as an alternative for Kashmiri Chillies.

6. RAMNAD MUNDU CHILLI

Characteristics:

Colour

Dark Red

Taste

Spicy

Used In – Chutneys, Sambar, and Various Curries

This variety is grown in the Ramnad region in Tamil Nadu. These round-shaped chillies possess a distinct flavour and taste. You can find it in Sambar, Chutneys and many other local delicacies, etc.

RAMNAD MUNDU CHILLI

6. RAMNAD MUNDU CHILLI

RAMNAD MUNDU CHILLI

Characteristics:

Colour

Dark Red

Taste

Spicy

Used In – Chutneys, Sambar, and Various Curries

This variety is grown in the Ramnad region in Tamil Nadu. These round-shaped chillies possess a distinct flavour and taste. You can find it in Sambar, Chutneys and many other local delicacies, etc.

7. BORIA CHILLI

Characteristics:

Colour

Dark Red

Taste

Moderately Spicy

Used In – Various Sabzis and Dals

Boria pepper is famous for its shape. These berry-sized peppers have a moderately spicy flavour. Usually, this variety is used as a tadka for various Dals and Kadhis. You can also find Boria peppers online.

BORIA CHILLI

7. BORIA CHILLI

BORIA CHILLI

Characteristics:

Colour

Dark Red

Taste

Moderately Spicy

Used In – Various Sabzis and Dals

Boria pepper is famous for its shape. These berry-sized peppers have a moderately spicy flavour. Usually, this variety is used as a tadka for various Dals and Kadhis. You can also find Boria peppers online.

8. NAGA & BHUT JOLOKIA CHILLI

Characteristics:

Colour

Fiery Red

Taste

Extremely Spicy

Used In – Bhut Jolokia Pickle

Being one of the hottest mirchiis in the world. They are grown in northeastern states like Nagaland, Assam, Arunachal Pradesh, and Manipur. You will not use it in any daily Indian kitchen. However, regional communities use these peppers to make chutneys, curries, and pickles. Locals also use these super hot chilli peppers to scare wild elephants off their farmlands.

NAGA & BHUT JOLOKIA CHILLI

8. NAGA & BHUT JOLOKIA CHILLI

NAGA & BHUT JOLOKIA CHILLI

Characteristics:

Colour

Fiery Red

Taste

Extremely Spicy

Used In – Bhut Jolokia Pickle

Being one of the hottest mirchiis in the world. They are grown in northeastern states like Nagaland, Assam, Arunachal Pradesh, and Manipur. You will not use it in any daily Indian kitchen. However, regional communities use these peppers to make chutneys, curries, and pickles. Locals also use these super hot chilli peppers to scare wild elephants off their farmlands.

9. KANTHARI CHILLI

Characteristics:

Colour

Green and Red

Taste

Very Spicy

Used In – Kanthari Uppilittathu (Pickle), Kanthari Mulaku Chammanthi (Chutney), Kerala’s Chicken Curry

Kanthari is an eagle’s eye variety of chilli. It’s a very pungent variety of chillies. You will find them in the states of Kerala, Tamil Nadu, and Meghalaya. Hence, it’s not used in any significant dish.

KANTHARI CHILLI

9. KANTHARI CHILLI

KANTHARI CHILLI

Characteristics:

Colour

Green and Red

Taste

Very Spicy

Used In – Kanthari Uppilittathu (Pickle), Kanthari Mulaku Chammanthi (Chutney), Kerala’s Chicken Curry

Kanthari is an eagle’s eye variety of chilli. It’s a very pungent variety of chillies. You will find them in the states of Kerala, Tamil Nadu, and Meghalaya. Hence, it’s not used in any significant dish.

10. MATHANIA CHILLI

Characteristics:

Colour

Red

Taste

Very Spicy

Used In – Laal Maas, Ker Sangri

Mathias is known for their use in Laal Maas, which is an incredibly popular curry in Rajasthan. It brings vibrant colours to the dish and makes it appealing to the eyes. You can get the excellent quality of Mathania chillies from here. Other than Rajasthan, this variety is not as popular as some of the above chillies. Hence, its usage is quite limited to regional dishes only.

MATHANIA CHILLI

10. MATHANIA CHILLI

MATHANIA CHILLI

Characteristics:

Colour

Red

Taste

Very Spicy

Used In – Laal Maas, Ker Sangri

Mathias is known for their use in Laal Maas, which is an incredibly popular curry in Rajasthan. It brings vibrant colours to the dish and makes it appealing to the eyes. You can get the excellent quality of Mathania chillies from here. Other than Rajasthan, this variety is not as popular as some of the above chillies. Hence, its usage is quite limited to regional dishes only.

11. DHANI CHILLI

Characteristics:

Colour

Red

Taste

Very Spicy

Used In – Pickles

They are grown in the Northeastern region of India. These Chillies are highly spicy to taste, though their size is comparatively smaller than many other Indian Mirchis.

DHANI CHILLI

11. DHANI CHILLI

DHANI CHILLI

Characteristics:

Colour

Red

Taste

Very Spicy

Used In – Pickles

They are grown in the Northeastern region of India. These Chillies are highly spicy to taste, though their size is comparatively smaller than many other Indian Mirchis.

12. BHAVNAGARI CHILLI

Characteristics:

Colour

Green

Taste

Mildly Spicy or Moderately Spicy

Used In – Bharwan Mirchi, Mirchi Pakoda

When you talk about this variety, the first thing that comes to mind is the stuffed chillies, yes, these are used by chefs for Bharwan Mirchi, and the reason is their spiciness and size. Paprika This is how you can take the heat better! And its size is big enough to fill the mixture. They are used in Mirchi ka salan, an accompaniment to the royal Hyderabadi biryanis.

BHAVNAGARI CHILLI

12. BHAVNAGARI CHILLI

BHAVNAGARI CHILLI

Characteristics:

Colour

Green

Taste

Mildly Spicy or Moderately Spicy

Used In – Bharwan Mirchi, Mirchi Pakoda

When you talk about this variety, the first thing that comes to mind is the stuffed chillies, yes, these are used by chefs for Bharwan Mirchi, and the reason is their spiciness and size. Paprika This is how you can take the heat better! And its size is big enough to fill the mixture. They are used in Mirchi ka salan, an accompaniment to the royal Hyderabadi biryanis.

13. LONGI CHILLI

Characteristics:

Colour

Red

Taste

Spicy

Used In – Various Veg. and Non-Veg. Curries, Namkeen Snacks

Whether you are a bhujia or another namkeen, you will always find long chillies in most bikaneri snacks. Yes, that’s the kind of Mirchi that makes all of these snacks taste delicious. And the seasoning? Well, it’s not very intense, but it’s good enough to leave a mark on the palate. This concludes our list of the varieties of red chilli peppers available in India. While there are several other types of red chilli peppers, these are the most common or rarest.

LONGI CHILLI

13. LONGI CHILLI

LONGI CHILLI

Characteristics:

Colour

Red

Taste

Spicy

Used In – Various Veg. and Non-Veg. Curries, Namkeen Snacks

Whether you are a bhujia or another namkeen, you will always find long chillies in most bikaneri snacks. Yes, that’s the kind of Mirchi that makes all of these snacks taste delicious. And the seasoning? Well, it’s not very intense, but it’s good enough to leave a mark on the palate. This concludes our list of the varieties of red chilli peppers available in India. While there are several other types of red chilli peppers, these are the most common or rarest.

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