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Red Hot & Spicy Indian Chilies You Must Try

There are different types of chilies grown across India but very few know about it. Thus, let us have a look at a variety of Indian chilies that one should try. for more infp: https://bit.ly/36tn41W<br>

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Red Hot & Spicy Indian Chilies You Must Try

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  1. Indian’s love spices and the best so far is chilies. Chilies not only make the food taste better but is also great for health. But do you know, India grows a variety of chilies that is extremely spicy? Well, if you are a spice lover then you cannot miss these chilies. Read on to find out different types of chilies that you must try.

  2. Jwala Chili Also known as finger hot pepper, Jwala chili is a native to Gujarat with strong flavour. It’s widely grown in Mehsana, Kheda, and southern parts of Gujarat. It’s initially green in colour but turn red after it ripens.

  3. Dhani Grown in Meghalaya, Mizoram, Assam regions of India, Dhani chili is red hot in color with piquant taste. It is largely produced and used for cooking in Kerala.

  4. Bhut Jolokia The hottest chilly Bhut Jolokia or 'ghost pepper', is an interspecific hybrid of chili pepper. It is grown in North- Eastern states of Assam, Arunachal Pradesh, Manipur, and Nagaland.

  5. Kashmiri Chilies ‘Kashmiri mirch’ is less spicy, but gives a beautiful red color to any delicacy. Intense dark red in color Kashmiri chili powder is found in every Indian kitchen.

  6. Guntur Chilies Vastly grown in the regions of Andhra Pradesh are Guntur chilies. Guntur, a district in Andhra is the producer and exporter of a variety of chili and red chili powder to countries like USA, Sri Lanka, UK, Middle East, Latin America, South Korea, and Bangladesh.

  7. Ramnad Mundu/Gundu Mundu is a cherry-like round shaped chili grown in Andhra and Ramnad district of Tamil Nadu. Medium in spice, this orange-red and shiny skin chili has a unique taste and is majorly used in South Indian and Chettinad cuisine.

  8. Byadagi It is a popular variety of chili, grown in Karnataka. Wrinkled, pointed red chilies Byadagi chilies are mostly used in preparing Kannad, Maharashtrian and Goan dishes.

  9. Kanthari This hot and spicy chili is grown in Kerala and in some parts of Tamil Nadu. Kanthari chili turns white when matured and Keralites use itto enhance the flavour of the dish.

  10. To know more visit https://www.vasantmasala.com/bl og/flavourful-Indian-chili-that- every-spice-lover-must-try/

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