10 Indian Chili Varieties That Bring Heat, Color, and Flavor to Every Dish

I cannot imagine my life without chilies. I add them to everything, from eggs to veggie stir-fries. Last year, my mother brought me Bhut Jolokia from her trip to Assam, and let me tell you, I had so much fun using those fiery beauties in egg and chicken gravies, fried rice, or a simple chili garlic oil that I still have stored in a jar.

My love for these spicy little power bombs goes beyond the thrill of the heat; each chili carries its own personality. The smoky depth of Mathania from Rajasthan, the brilliant red of Byadagi from Karnataka, the earthy punch of Guntur Sannam from Andhra Pradesh, or the sharp bite of Kerala’s Kanthari Mulaku, every variety transforms a dish in its own way.

India’s chili landscape is as vibrant as its cuisine, and here’s a tour of some of its most iconic members, from the mild and colorful to the dangerously hot.

Byadagi Chili (Karnataka)
Famous for its deep red hue and wrinkled skin, Byadagi has a mild heat but rich, almost sweet aroma. It’s a staple in South Indian spice blends like sambar powder.
Tip: Use it in slow-cooked curries or grind it with garlic for a vibrant chutney without overpowering spiciness.

Guntur Sannam Chili (Andhra Pradesh)
Medium-hot with a bold, pungent kick, this chili is grown widely in Guntur. It’s essential in Andhra pickles, podis, and fiery curries.
Tip: Toast lightly before grinding to enhance its earthy, robust flavor in spice mixes.

Bhut Jolokia / Ghost Pepper (Assam, Nagaland)
Once the world’s hottest chili, it has an intense, lingering heat with a subtle fruity note. Used sparingly in chutneys, pickles, and meat curries.
Tip: Wear gloves when handling fresh ones and use them in oil infusions for controlled heat that lasts for months.

Kashmiri Chili (Jammu & Kashmir)
Loved for its brilliant crimson color and gentle heat, Kashmiri chili is perfect for tandoori marinades and gravies like Rogan Josh.
Tip: Soak in warm water before blending to release maximum color for dishes.

Mathania Chili (Rajasthan)
This moderately hot, bright red chili from Mathania village gives Laal Maas its signature smoky depth.
Tip: Pair with ghee-based gravies to balance its smokiness and add warmth to the dish.

Kanthari Mulaku / Bird’s Eye Chili (Kerala, Northeast)
Tiny but extremely hot, these chilies are eaten fresh or pickled. In Kerala, they shine in seafood curries; in the Northeast, they’re crushed into fiery chutneys.
Tip: Use fresh in vinegar-based or lemon pickles for a sharp, quick hit of heat.

Reshampatti Chili (Gujarat, Maharashtra)
Deep red with medium heat, Reshampatti has a slightly tangy, earthy flavor. Popular in chutneys, farsan fillings, and pickles.
Tip: Fry whole in hot oil before adding to dals or vegetable dishes for a smoky, aromatic base.

Salem Gundu Chili (Tamil Nadu)
Round, glossy, and moderately hot, Salem Gundu adds robust heat to sambar, rasam, and poriyals.
Tip: Temper in hot oil at the start of cooking to release its aroma and color fully.

Jwala Chili (Gujarat)
Slender and green when fresh, turning red when ripe, Jwala has a medium, fresh heat perfect for everyday use.
Tip: Chop fresh into chaats, dals, or stir-fries to instantly brighten the flavors.

Dhani Chili (Tripura)
Small, vivid red, and extremely pungent, Dhani delivers a sharp burn. Commonly crushed with mustard oil and salt as a side condiment.
Tip: Mix finely chopped Dhani with raw mustard oil for an instant fiery relish.

So, make a note of all the chilies you have tried before, and embark on a journey across the country to find out more about the types of chilies in India and how you can use them the next time you get to experimenting with a recipe.