Chilies are a must-add ingredient in Indian cuisine.
But it’s a lesser-known fact that chilies are available in nearly ten different types all across the country.
This article focuses on some of the most popular ones among them.
India is now the largest producer as well as exporter of chilies in the world. And growing up in Indian household, we know that our cuisine is incomplete without the use of chilies. These spices add heat and also a plethora of flavors to our dishes, be it curries, soups, or anything else. Moreover, they also possess certain health benefits, as regular consumption supports digestion, relieves joint pain, aids in weight loss, boosts cardiovascular functions, reduces cancer risk, and a lot more.
Here is a list of the five most popular chili varieties in our country, in no particular order.
Bhut Jolokia: Also known as Ghost Pepper
Bhut jolokia is grown in the northeast part of India, mainly Assam, Manipur, Nagaland, and Arunachal Pradesh. In 2007, it was certified as the world’s hottest chili pepper in the Guinness Book of World Records. It’s mostly used in the preparations of dried or fermented fish. Also, it can be consumed in the form of a pickle as well.
Jwala Chilli: Also known as Finger Hot Pepper
Pungent in flavors, jwala chili is cultivated in the Kheda and Mehsana districts of Gujarat. The chili is green initially and eventually turns red once it matures. It’s long, twisted, and goes well with samosa, vada pav, and many other dishes. Moreover, it is available to buy in almost all parts of the country.
Guntur Chili comes in many varieties
Guntur chili – popular all across the world -is mostly grown in the Guntur district of Andhra Pradesh. From there, it’s exported to many countries such as Sri Lanka, Bangladesh, South Korea, US, UK, and more. It has several varieties, Guntur Sannam S4 Type being the most famous.
Kanthari Chili: Also known as Bird’s Eye Chili
Kanthari chili is also pungent and adds an abundance of flavors to the dishes. This chili is majorly grown in Kerala and several parts of Tamil Nadu. It’s initially green, and then turns whitish once matured. If eaten regularly, kanthari chili can benefit your health to a great extent.
Kashmiri chili is widely known for its colors
Kashmiri chili – grown in Kashmir – is mild, in comparison to the above-mentioned variants. This chili has a deep red color, making it highly sought-after in Indian households. The best thing about Kashmiri chili is that it adds colors to the dishes without making them spicy. It’s available in powdered form in every part of the country.
Some other popular varieties are Dhani, Ramnad Mundu, Byadagi Chili, Madras Puri, Tomato Chili, etc.