Whether you are a finicky cook or someone who cooks only once in a while, the addition of chilli powder in the cooking is something you cannot get away with! While we consider chilli powder all about fiery taste and has high pungency that makes you sweat. But it is equally important to know that the hotness of the chilli which is infused in food items differ in quantum. It is because of a variety of chillies that are available. Let’s look at the major types of chillies:

Bhut Jolokia

Also known as the ghost pepper, this chilli has its origins in Northeast India. In Assamese language, bhut jolokia means “ghost chilli”. In essence, it has a sweet and fruity that perishes soon as the intense heat kicks in and lasts for several minutes. Bhut jolokia is a staple to Northeast Indian cuisines as it is added to curries, chutneys, and pickles. No wonder, its sheer fiery flavor makes it an ideal candidate for hot sauces and spice blends.

Kanthari Chilli

Moving down to southern part of India, kanthari chilli is one of bigger finds in the state of Kerala. Also known as bird’s eye chilli or Thai chili, one must not confuse them with the true bird’s eye chilli. The primary use of kanthari chilli is that adding flavor and heat to a variety of dishes, including curries, chutneys, and pickles. Kanthari chilli is also a crucial element for making spicy condiments like kanthari pickle, a popular Keralite condiment which oozes heat. Kanthari chilli is not only an elevator of tastes but also packed with health benefits due to the presence of vitamin C, antioxidants. It has capaiscin, a compound that has shown to have the attributes to have anti-inflammatory and pain-relieving properties.

Kashmiri Chillies

Indian cuisines get their signature color and mild to medium hotness in flavor due to Kashmiri chillies. As told before, the Kashmiri chillies make the gloomy food colorful with its bright red color when ripe. In the Kashmiri cuisine, it is a regulation to add Kashmiri chilli powder to achieve a deep red color and mild heat.

Kolhapuri Chillies

Kohlapur region in Maharastra, India have their own distinct type of chillies known as Kolhapuri chillies that are known for their intense heat and bold, complex flavor profile. Kolhapuri chillies are small and thin. When ripe, they change to red color. The most distinct quality of this chilli of Maharastrian origin is that they have a smoky, earthy flavor that is both spicy and savory. They are commonly used in Kolhapuri cuisine thereby making the curries, stews and spice blends fiery and lip smacking in flavor. As Kolhapuri cusinies are known for its bold and spicy flavors, the masala manufacturers in India make sure that the taste profile is aptly perfected.

Guntur Chilli

Guntur chillies are basically a type of chilli pepper which is a type of chilli pepper that is widely cultivated in the Guntur district of Andhra Pradesh, India. Known for their hot, pungent flavor, its use is pan India thanks to the masala manufacturers in India who have facilitated its produce as well as ready to use packs. Guntur chllies vary from small to medium-sized, with a thin, wrinkled skin. Needless to say, they are a must have for doling out a selection chutneys, curries and spice blends.