7 Most famous Chilli Pepper in India

It’s very difficult to think of Indian food without chilli but until in the 16th century, the Portuguese introduced it. Previously, people used only locally all types of Indian Spices like — pepper, ginger, pipali or long pepper.

There are 7 Type if Indian Chilli which is most famous in India like

1. Guntur Sannam Chilli
2. Bhoot Jolokia / Ghost Pepper / Naga Jolokia
3. Kashmiri Chilli
4. Bird’s Eye Chilli / Peri-Peri Chilli / Thai Chilli / Dhani Chilli
5. Byadagi Chilli
6. Kanthari Chilli
7. Mundu Chilli/Fat Chilli

Now let’s discuss all of these Chillies in detail.

Guntur Sannam Chilli

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As we know, Guntur, Andhra Pradesh is not only India’s but also Asia’s largest chilli market, And, to some extent Guntur is the world’s largest chilli market. Guntur Sannam Chilli is named after the Guntur town from Andhra Pradesh, India.

Guntur Sannam Chilli is very hot to handle with high pungency. It is cultivated, processed, and made available from the Guntur district of Andhra Pradesh. Guntur Sannam Chilli is grown in a warm and humid climate and it requires dry weather during the time of maturation.

Guntur Sannam Chilli also has medicinal properties. The chilli is Known for clearing Mucous Membrane in the stomach and in respiratory passages, Stimulates Appetite, Helps to clear lungs, and is Rich in Vitamin C (185 mg/100g) and Protein (11.98g/100g).

The uniqueness of Guntur Sannam Chilli

• Guntur Sannam Chilli's peak harvesting season is from December to May.

• It is mostly 5 to 15 cm in length and 0.5 to 1.5 cm in diameter.

• The Guntur Sannam Chilli has thick skin.

• Guntur Sannam Chilli is rich in Vitamin C (185mg/100g) and Protein (11.98g/100g).

• The Guntur Sannam Chilli is hot and pungent with the average pungency of 35,000 to 40,000 SHU.

• The Guntur Sannam Chilli is red with an ASTA color value of about 32.11.

To know more about the Uniqueness, Health Benefits, and History of Origin of Guntur Sannam Chilli, Click Here.

You can buy Guntur Sannam Chilli Here.

Bhoot Jolokia / Ghost Pepper / Naga Jolokia

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Naga Chilli is the World’s Hottest Chilli Pepper at any point found on this Mother Earth. It is multiple times more sultry than the Hottest Guntur Chili.

Why the Name, "Bhut Jolokia" or "Ghost Chilli"? Naga Chilli is so hot that when you eat it, you wish you were dead and had become a ghost for no mortal can withstand its heat for up to 30 minutes before subsiding.

Naga Chilli/Ghost Chilli originates from the Assam State in North-East India. In the Assamese language "Bhoot" means "Ghost" and "Jolokia" means "Chilli ".

At the short end is a Ghost Pepper, which is around 2–3 1/2 inches in length and 1 inch wide with a tightened end. Ripe ghost pepper ranges from bright orange to a deep red color. The ghost pepper has a genuinely flimsy skin which is frequently wrinkled with profound knots.

Kashmiri Chilli

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Kashmiri Chilli is famous for its rich wine red color. It is mostly used for the flavor to curries and is not so spicy like Guntur Sanam Chilli or Ghost Pepper. Apart from color, Kashmiri Chilli has a high content of Vitamin A and Vitamin C which enhances immunity.

Roasted Kashmiri Chilli spreads an exotic aroma. They can be utilized as shading adducts and flavor enhancers. Kashmiri Chilli is generally grown in the Himalayan region like Kashmir and Telangana area and it is the most exported chilli from India to everywhere throughout the world.

Peri-Peri Chilli

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Peri-Peri Chilli is also known as Bird’s Eye Chilli, Dhani Chilli, and Thai Chilli. Peri-Peri Chilli is also one of the hottest chilli peppers in the world. A very small bit can make you extremely alert.

Peri-Peri Chilli also has medicinal properties. It has a key role in nutrition and health as well. It can also help in reducing blood pressure, cholesterol, and sugar level.

It is also called by the name Bird’s Eye Chilli because The ripened chilies appear to look like the eye of a bird and hence the name Bird’s Eye Chilli.

Byadgi Chilli

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Byadgi Chilli is a famous chilli mainly grown in Karnataka. Byadgi Chilli is not very pungent and is used in many food preparations in the Indian subcontinent. Mostly used in South Indian food. Byadgi Chilli has Named from the town Byadgi which is located in the Haveri district of Karnataka.

There are a few kinds of Byadgi Chili like Byadgi Kaddi, Dyavanur Delux, & Dyavanur Dabbi.

Byadagi Chilli also has medicinal properties. Byadagi Chilli Pepper is Known to stimulate appetite, help in clearing lungs, & is a Rich Source of Vitamins A, C, & E.

The Uniqueness of Byadgi Chilli

1. 1. Byadgi Chilli has got the highest color values of 150000 to 250000 CU.

2. 2. Byadgi Chilli has a deep red color on maturity and wrinkles on the surface.

3. 3. Byadgi Chilli is 12–15 cm long and thin.

4. 4. The Byadgi Chilli plant grows to a height of 1m with a spread of 1m.

5. 5. Bydagi Chilli is not very spicy and not too pungent.

6. 6. Very little quantity of powder is sufficient for increasing the color of food items.

To know more about the Uniqueness, Health Benefits, and History of Origin of Byadgi Chilli, Click Here.

You can buy Byadhi Chilli Here.

Kanthari Chilli

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Kanthari Chilli is very pungent and hot. A small bit of Kanthari Chilli is enough to make our eyes full of water if eat one. Kanthari Chilli is mainly grown in the state of Kerala, which is famous as GOD’s OWN COUNTRY. They have a very distinct smell and impart great flavor to the food.

Kanthari Chilli also has medicinal properties, Kanthari Chilli also helps to reduce burning calories & cholesterol level. Extensively used spice in curried dishes, they are the main ingredient in making hot sauce. The flavor content is so high in this little piece of Kanthari Chili.

Mundu Chilli

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Mundu Chilli is originated in Tamil Nadu, it is also called Fat Chilli. Mundu Chilli is red in color and round in shape. Mundu Chilli is a moderate pungent. Mundu Chilli is very popular in South Indian Cuisine because of its strong aroma and strong taste.

In Tamil Language, Mundu Chilli is called ‘Gundu Muluka" which means Fat Chilli. It was mostly used for food coloring. They are high in mouth-watering peppery flavor and are exported worldwide.