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NOV 7 2024

India Fiery Spectrum: Top Red Chilli Varieties and Their Heat Levels

Among a very vast heritage of spices, the country of India hosts many varieties of red chillies that add something unique in flavor and intensity to the cuisine. Not only do they add flavor but also numerous health benefits. Here, we would be looking at the best kinds of Indian red chillies and their Scoville Heat Units (SHU), which measure the level of heat intensity of the type.

1. Kashmiri Red Chilli

The most sought-after spice with an intense red color and having minimal spiciness makes the Kashmiri red chillies ideal for adding the depth of color without overpowering the palate with spiciness. It is widely used in curries, tandoori dishes, and while preparing sauces.

  • SHU: 1,000 - 2,000
  • Taste Profile:Mildly Smoky
  • Popular Uses: Curries, tandoori marinades, and Kashmiri chilli powder

2. Guntur Chilli

Guntur chillies are the hottest and most prized varieties in India, hailing from Andhra Pradesh. These chillies are known for their pungent heat and are used in spicy curries and chutneys. Andhra Pradesh is the largest producer of red chillies in India, and the Guntur variety forms a significant part of that reputation.

  • SHU: 30,000 - 60,000
  • Taste Profile: Extremely hot with a robust flavor
  • Common Usage: Hot curries, pickles, and dry powder from chilli

3. Byadgi Chilli

Originated from the state of Karnataka, its color is deep red; the variety is slightly hot but generally used for coloring. Although often compared to Kashmiri chillies, this kind of chilli is definitely wrinkled. Byadgi chillies are broadly used in South Indian culinary practices and in paprika.

  • SHU:15,000 - 30,000
  • Taste Profile:Pungent-hot and a hint of sweetness
  • Principal Use: Sambar, rasam, dry powder, and coloring material

4. Bhut Jolokia (Ghost Pepper)

This is sometimes called the "Ghost Pepper." It originated in the northeastern states, particularly in Assam, and it's a very hot pepper. It is rarely used in everyday cooking due to the hot taste, but it does find its use in a few hot sauces, powders, and defense sprays.

  • SHU:1,000,000 - 1,500,000
  • Taste Profile:Pungent, extremely hot with a sweet aftertaste
  • Uses:Hot sauces, chili powder, and defense products

5. Jwala Chilli

Jwala chillies are grown mainly in the state of Gujarat. Jwala chillies come in thin size with the middle level of temperature. This type is used quite often in Indian homes, as it can be eaten raw, dry, or powder. Most of the recipes in Gujarat and Maharashtra use Jwala chillies.

  • SHU:20,000 - 30,000
  • Taste Profile:Hot, slightly sour
  • Popular Uses: Pickles, chutneys, fresh cooking

6. Ramnad Mundu Chilli

These are also known as "Mundu Molaga" chillies. They come from the state of Tamil Nadu and are round, small, and yellowish-red in color. The flavour of Ramnad Mundu chillies is distinguished by a very special fragrance. These chillies are not the hottest among all varieties but have gained much fame for their aroma.

  • SHU: 12,000 - 15,000
  • Taste Profile:Mild with a sweet, fruity flavour
  • Popular Uses:Traditional South Indian curries and sambar powder

7. Sankeshwari Chilli

Sankeshwari chilies from Maharashtra are medium hot and deep bright red in color. Its balanced level of pungency and color is a major reason it is always included in chilli powder formulations. It is slightly smoky in taste and usually used in place of Byadgi chillies.

  • SHU:20,000 - 40,000
  • Taste Profile: Medium to hot with a slight smoky flavor
  • Common Uses:Chilli powder, curries, color enhancers

8. Dhani Chilli

Small and full of potent fire power in relation to heat value. Hails from northeastern areas in countries such as Manipur but commonly features within recipes within Naga and Manipuri dishes. Chilli: 50,000 SHU – 100,000 Extremely pungent at hot fresh with undertone of grass SHU values

Main Applications; These include; mainly among popular recipes under the usage heading Naga; these represent pastes as well as general spicy sauces or condiments used together. Further Knowledge About the Application Use Of SHU With A Variety Of Chili End

The Scoville Heat Unit (SHU) scale is one of the most basic scales by which heat intensity in chillies is measured. Indian chefs mix chillies of different SHU levels to attain a balance between scorching and color. For example, low SHU from Kashmiri chillies mixes perfectly with Guntur or Byadgi chillies to concoct dishes that are eye-pleasing but not too hot for the tongue to handle.

Red chilies are as much Indians in colour, flavor and strength and the choices for an infinite range as individual to taste, so when the time calls for using such depth-creating spicy items like byadgi in their strong red form and if that is a different case altogether, be it of spicy red and fiery form guntur or one and all at extreme like that fiery form Bhut Jolokia SHU levels could provide a measure of such specific proportions as would result from its mixture to add depth that makes that dish a one-time treat.

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