Introduction

India is home to some of the world’s most flavorful and fiery chilies, each with its own unique characteristics, heat levels, and culinary uses. From the smoky Byadgi chili to the extreme heat of Bhut Jolokia (Ghost Pepper), this guide covers the most famous Indian chili varieties, their regions, growing seasons, spice blends, and best food pairings.

Chili Peppers of India

1. Bhut Jolokia – The Ghost Pepper (Northeast India)

🔥 Also Known As: Naga Chili, Ghost Pepper
🔥 Region: Assam, Nagaland, Manipur
🔥 Season: Summer to early fall
🔥 Scoville Heat: 800,000-1,041,427 SHU
🔥 Common Uses: Extreme hot sauces, pickles, chutneys
🔥 Best Food Pairings: Fermented bamboo shoot dishes, smoked meats, spicy curries

2. Kashmiri Chili – The Mild & Vibrant Red Chili (North India)

🔥 Also Known As: Kashmiri Mirch
🔥 Region: Kashmir
🔥 Season: Late summer to fall
🔥 Scoville Heat: 1,000-2,000 SHU
🔥 Common Uses: Tandoori marinades, Rogan Josh, spice blends
🔥 Best Food Pairings: Chicken, lamb curries, biryanis

3. Byadgi Chili – The Smoky & Sweet Spice (South India)

🔥 Also Known As: Kaddi Chili
🔥 Region: Karnataka
🔥 Season: Winter to early spring
🔥 Scoville Heat: 8,000-15,000 SHU
🔥 Common Uses: Sambars, masala powders, chili oils
🔥 Best Food Pairings: Coconut-based curries, chutneys, dosas

4. Guntur Chili – The Spicy Backbone of Andhra Cuisine (South India)

🔥 Also Known As: Guntur Sannam
🔥 Region: Andhra Pradesh
🔥 Season: Summer to winter
🔥 Scoville Heat: 30,000-50,000 SHU
🔥 Common Uses: Andhra-style pickles, chutneys, curries
🔥 Best Food Pairings: Spicy rice dishes, dal, fried snacks

5. Mathania Chili – The Secret Behind Rajasthani Curries (West India)

🔥 Also Known As: Rajasthani Chili
🔥 Region: Rajasthan
🔥 Season: Late summer to winter
🔥 Scoville Heat: 35,000-50,000 SHU
🔥 Common Uses: Laal Maas, curry pastes
🔥 Best Food Pairings: Mutton curries, smoky grilled meats

A Variety of Indian Chili Peppers

Famous Indian Spice Blends Featuring Chilies

Garam Masala (All-India)

🔥 Key Peppers: Kashmiri Chili, Byadgi Chili
🔥 Best With: Curries, marinades, lentils

Sambar Powder (South India)

🔥 Key Peppers: Byadgi Chili
🔥 Best With: Lentil stews, dosas, rice dishes

Tandoori Masala (North India)

🔥 Key Peppers: Kashmiri Chili
🔥 Best With: Grilled meats, paneer tikka, kebabs

Chili Pickle Spice Blend (Andhra Pradesh)

🔥 Key Peppers: Guntur Chili
🔥 Best With: Pickles, rice dishes, chutneys

Laal Maas Spice Blend (Rajasthan)

🔥 Key Peppers: Mathania Chili
🔥 Best With: Spicy mutton curry, roasted meats

Indian Spice Blends with Chilies

How to Cook with Indian Chili Peppers

✅ Use dried or fresh chilies depending on the dish. Dried chilies add deep, smoky notes, while fresh ones give bright heat.
✅ Temper chilies in hot oil. Frying chilies in oil before adding them to a dish enhances flavor and disperses heat evenly.
✅ Blend chilies into pastes for rich flavors. Many Indian curries rely on blended chili pastes for depth.
✅ Pair chilies with cooling ingredients. Yogurt, coconut, and dairy-based dishes balance chili heat beautifully.

🔥 Shop our premium Indian chili powders, spice blends, and chili-infused oils! 🔥

Scoville Heat Unit

Scoville Heat Unit (SHU) Chart
SHU Range	Chili Pepper	Countries of Origin
0-100	Bell Pepper	Global
100-1,000	Pepperoncini	Italy
1,000-2,500	Poblano	Mexico
2,500-5,000	Jalapeño	Mexico
5,000-15,000	Serrano, Aji Amarillo	Mexico, Peru
15,000-30,000	Cayenne	Global
30,000-50,000	Tabasco	Mexico
50,000-100,000	Thai Chili, Bird’s Eye Chili, Malagueta Pepper	Thailand, Malaysia, Singapore, Indonesia, Brazil, Portugal
100,000-350,000	Habanero, Scotch Bonnet, Rocoto, Datil Pepper	Mexico, Caribbean, Peru, USA (Florida)
350,000-800,000	Ghost Pepper (Bhut Jolokia), Naga Viper, Dorset Naga	India, Bangladesh
800,000-1,500,000	7 Pot Douglah, Chocolate Habanero, Trinidad 7 Pot	Trinidad & Tobago, Caribbean
1,500,000-2,200,000	Carolina Reaper, Komodo Dragon, Bhut Jolokia	USA, UK, India, Bangladesh, Sri Lanka
2,200,000+	Pepper X, Dragon’s Breath	USA