Chilli (Capsicum annuum) is one of the most important spice crops in India, widely used in culinary, medicinal, and industrial applications. India is the largest producer, consumer, and exporter of chillies globally, with states like Andhra Pradesh, Telangana, Karnataka, Tamil Nadu, Maharashtra, and Gujarat being major contributors. Chillies are grown for their diverse uses — fresh green chillies, dried red chillies, chilli powder, sauces, and pickles.
India cultivates a wide variety of chillies, ranging from mild to extremely hot. Each variety differs in size, color, pungency (measured in Scoville Heat Units – SHU), and regional importance. This article highlights the top chilli varieties in India, their characteristics, cultivation regions, and uses.
1. Byadgi Chilli
Byadgi Chilli is one of the most popular varieties grown in Karnataka. It is famous for its deep red color and mild pungency, making it ideal for chilli powder production and culinary use.
- Pungency: 8,000–15,000 SHU (mild)
- Color: Bright red
- Regions: Karnataka (Byadgi region)
- Uses: Spice powders, pickles, culinary preparations
- Characteristics: Low pungency, high color value, wrinkled appearance
2. Guntur Sannam (S4)
Guntur Sannam, also known as S4 Chilli, is a high-pungency variety grown in the Guntur region of Andhra Pradesh. It is one of the most exported chillies from India.
- Pungency: 35,000–40,000 SHU (medium-hot)
- Color: Red
- Regions: Andhra Pradesh, Telangana
- Uses: Chilli powder, spice blends, pickles
- Characteristics: Thin skin, moderate heat, high demand for export
3. Kashmiri Chilli
Kashmiri Chilli is widely known for its vibrant red color and mild pungency. It is used primarily for imparting color rather than heat to dishes.
- Pungency: 1,000–2,000 SHU (very mild)
- Color: Bright red
- Regions: Jammu & Kashmir, Himachal Pradesh
- Uses: Spice powders, curries, culinary decoration
- Characteristics: Deep red color, mild heat, adds rich color to dishes
4. Ramnad Mundu
Ramnad Mundu is a round-shaped chilli variety grown primarily in Tamil Nadu. It is valued for its mild heat and unique flavor, making it suitable for pickles and spice powders.
- Pungency: 10,000–15,000 SHU (mild)
- Color: Red
- Regions: Tamil Nadu (Ramnad region)
- Uses: Pickles, spice powders, culinary use
- Characteristics: Round shape, glossy skin, mild pungency
5. Dhani (Bird’s Eye Chilli)
Dhani is a small, spicy chilli variety cultivated primarily in the Northeastern states. It is known for its intense heat and medicinal value.
- Pungency: 80,000–100,000 SHU (hot)
- Color: Bright red
- Regions: Manipur, Mizoram, Assam
- Uses: Fresh consumption, pickles, medicinal purposes
- Characteristics: Small size, intense heat, rich in capsaicin
6. Jwala Chilli
Jwala Chilli is a popular variety grown in Gujarat. It is known for its long, slender shape and high pungency. It is widely used as green chilli for fresh consumption.
- Pungency: 20,000–30,000 SHU (medium-hot)
- Color: Green (when fresh), red (when dried)
- Regions: Gujarat, Maharashtra
- Uses: Fresh consumption, pickles, spice powders
- Characteristics: Slender, medium-hot, high yield
7. Bhoot Jolokia (Ghost Pepper)
Bhoot Jolokia, also known as Ghost Pepper, is one of the hottest chillies in the world. It is cultivated in Northeastern India and has gained international recognition.
- Pungency: 1,000,000+ SHU (extremely hot)
- Color: Red or orange
- Regions: Assam, Nagaland, Manipur
- Uses: Pickles, sauces, traditional medicine
- Characteristics: Extremely pungent, unique aroma, medicinal properties
8. Sankeshwari Chilli
Sankeshwari Chilli is a medium-pungency variety grown in Maharashtra. It is prized for its balanced flavor and is widely used in spice blends.
- Pungency: 25,000–35,000 SHU (medium)
- Color: Deep red
- Regions: Maharashtra (Kolhapur)
- Uses: Curries, spice powders, pickles
- Characteristics: Medium heat, bright red color
9. Mathania Chilli
Mathania Chilli, grown in Rajasthan, is famous for its rich red color and moderate heat. It is widely used in traditional Rajasthani cuisine, such as Laal Maas.
- Pungency: 20,000–25,000 SHU (medium)
- Color: Bright red
- Regions: Rajasthan (Mathania region)
- Uses: Curries, spice blends, traditional cuisine
- Characteristics: Adds color and mild heat, long pods
10. Kanthari Chilli
Kanthari Chilli is a small, highly pungent chilli variety grown in Kerala. It is known for its medicinal properties and sharp flavor.
- Pungency: 50,000–100,000 SHU (hot)
- Color: White (when immature), red (when ripe)
- Regions: Kerala
- Uses: Medicinal purposes, pickles, chutneys
- Characteristics: Small size, intense heat, rich in capsaicin
11. Lavangi Chilli
Lavangi Chilli, grown in Maharashtra, is a small but highly pungent variety. It is widely used in spicy dishes and as a primary ingredient in hot spice blends.
- Pungency: 60,000–70,000 SHU (hot)
- Color: Red
- Regions: Maharashtra
- Uses: Spice powders, hot chutneys, pickles
- Characteristics: Small size, high pungency, intense aroma
India’s diverse agro-climatic regions enable the cultivation of numerous chilli varieties, each catering to different needs—be it spice powders, pickles, or culinary preparations. From the mild Byadgi and Kashmiri Chillies to the fiery Bhoot Jolokia and Dhani, chillies remain a cornerstone of Indian agriculture and cuisine. With growing domestic and international demand, cultivating these top chilli varieties presents profitable opportunities for Indian farmers.
FAQs
Q1: Which is the hottest chilli variety in India?
A: Bhoot Jolokia (Ghost Pepper), grown in Northeastern India, is the hottest chilli with over 1,000,000 SHU.
Q2: Which chilli variety is best for color and mild heat?
A: Kashmiri Chilli is best for vibrant red color and mild heat.
Q3: Where is Byadgi Chilli grown, and what is its specialty?
A: Byadgi Chilli is grown in Karnataka and is known for its deep red color and mild pungency.
Q4: Which chilli variety is best for pickles?
A: Ramnad Mundu, Dhani Chilli, and Jwala Chilli are widely used for pickles.
Q5: What are the main chilli-producing states in India?
A: The major chilli-producing states are Andhra Pradesh, Telangana, Karnataka, Tamil Nadu, Maharashtra, and Rajasthan.
