Today, hundreds of chilli pepper types are grown in India, comprising the famous ghost pepper, Kashmiri, and Guntur chilli. Each type of chilli has a distinctive flavour profile, colour, intensity, and level of heat. This means there is an ideal chilli for your food product, whatever it may be. There are furthermore several alternatives for new singular spices or spice mixes using these Indian chilli peppers.
If you’re inquisitive about how you can use these Indian chilli powders in your products, then contact us to find out the possibilities.
Before we begin, however, it’s significant to define the spices. When we talk about Indian chilli powder, chile powder, and North American chilli powder, we are speaking about three distinct kinds of spices.
In North America, the name “chilli powder” typically refers to a spice blend, whereas “chile powder” is made just from chile peppers. Most chilli powders found in North American supermarkets are an assortment of ground chile, cumin, oregano, peppercorn, and salt.
Both Indian chilli powder and chile powder are distinct spices, consisting of simply one ingredient: dried, ground chilli/chile peppers. Since they can be made from any type of pepper, there is tremendous variety in heat and flavor.
10 Types of Indian Chillies and their uses:
- Bhut jolokia: Northeast Indian
Bhut jolokia, more famously understood as “ghost peppers,” is the planet’s hottest, spiciest, and fiercest chilli. It has been named as the hottest chilli in the world. This deep red pepper is eaten up both as a spice and as a pickled food. In powder form, it turns into dark red, just adding a powerful kick to any food product
- Kashmiri chilli: Kashmir
Kashmiri chillies are among India’s most exported red chillies offered by Dry Red Chilli manufacturer.
However, they are likewise a favourite within Indian households. This type of chilli is exceptionally famous because of its lovely red colour, mild heated taste, and fragrant aroma.
During cooking, it imparts its bold colour, providing the food with a rich and highly desirable appearance. Since it’s less spicy than other Indian chillies, it won’t overwhelm the dish with heat.
- Guntur chilli: Andhra Pradesh
Guntur chilli powder is considered one of the best kinds of chilli powder available today. Although the colour can vary, Dry Red Chilli From Guntur generally has a deep dark red or orange-red hue.
It lends a very fiery heat to recipes. Guntur chilli powder offered by Chilli Powder Manufacturers In Guntur has a tangy flavour profile with fruit undertones. Andhra Pradesh in India is the biggest exporter of Dry Red Chilli From Guntur India.
- Dalle khursani: Sikkim
The name “dalle khursani” quite literally translates to “round chillies,” referring to their extraordinary shape. They are, essentially, round balls of sweet fire that will leave your forehead sweating. Their heat is identical to habanero chile peppers. Despite their fiery punch, these peppers have a detailed hint of sweet and fruity notes.
- Kanthari chilli: Kerala
Originally from Thailand, kanthari chillies are one of the vastly preferred types of chilli powder in Indian and Southeast Asian cuisine. They’re normally known as “bird’s eye peppers.”
Although small in size, these peppers are not lacking in heat. They’re nearly as spicy as a habanero. In addition to powdered form, kanthari chillies are usually used in pickles, chutneys, and condiments.
- Kanthari chilli: Kerala
Aptly named, jwala chilli peppers have a medium heat and are at the upper end of what can be consumed raw. Fresh or roasted jwala peppers are a staple in Indian curries. When powdered, jwala chilli sums up a potent dash of flavour to recipes.
- Khola chilli: Goa
The bright red khola chilli is the vastly famous chilli in Goa, India. It grows only on the slopes of the Canacona district in South Goa and, consequently, is similarly known as the Canacona chilli. These chillies are available with Pramoda Spice Manufacturers which give a medium pungent taste and are widely used for their stunning red colour.
- Byadgi chilli: Karnataka
Byadgi chillies are well-known for their colour and pungency. In Indian cuisine, they are used to impart a drastic red colour to meat dishes. They have a mild heat, sitting on the lower end of extra-hot chilli varieties. Consequently, adding badge chilli powder is an adequate way to add rich flavour and depth to a dish without introducing a staggering level of heat.
- Ramnad mundu/Gundu: Tamil Nadu
Ramnad mundu chillies are small and round with dark red skin. Since the chillies lack a stem, they are effortless to dry and powder. Consequently, remand mundu chillies are normally used in both fine powder and flake form. They add a rich colour to food along with a gentle heat, making them a famous choice in South Indian cuisine.
- . Hathei chilli: Ukhrul
The Ukhrul district of India hosts a well-known chilli festival every year, and their local chilli is the star of the show. The hathei (or sirarakhong) chilli has a bright red colour and a distinctive taste like Chilli Powder In Guntur, making it one of the vastly sought-after chillies in the area.