Samridhi Garg
Known for its vibrant red color and mild heat, Kashmiri red chillies are widely used in Indian dishes for their rich color and subtle flavor.
Originating from Andhra Pradesh, Guntur chillies are famous for their intense heat and are a key ingredient in many spicy Indian recipes.
Grown primarily in Assam, Bhut Jolokia is one of the hottest chillies in the world and is used in small quantities to add extreme heat to dishes.
Byadgi chillies from Karnataka are known for their deep red color and medium heat, often used in spice blends and for making red chilli powder.
Popular in Nagaland, Naga chillies are extremely hot and are used in traditional Naga cuisine to add a fiery kick to the food.
Native to Tamil Nadu, Mundu chillies are small, round, and have a moderate heat level, making them ideal for pickles and chutneys.
Also known as bird's eye chilli, Kanthari chillies are small and potent, commonly used in Kerala cuisine for their sharp heat.
Jwala chillies, grown in Gujarat, are thin and green, providing a sharp and intense heat, often used in fresh chutneys and pickles.