Think of your last home-cooked meal: that sizzling red oil floating on top of your dal tadka, a smoky biryani that made you sweat a little, or the deep red of the chicken curry you feasted on last Sunday. It’s all chillies. And it’s not just about the heat, it’s flavour, it’s colour, it’s an accompaniment, it’s one of the core pillars of Indian cooking.
Growing up as a Maharashtrian, spicy food was practically a love language. Curries, salads, sabzis, everything came with a generous helping of heat. Which is probably why the world of chillies always intrigued me.
Interestingly, chillies weren’t even native to India. They originated in the Americas and arrived here in the 16th century with the Portuguese. From there, they spread across the country, adapting to every soil and climate, shaping cuisines along the way. Over the years, chillies have become central to Indian cooking, bringing a fair bit of drama to our plates. Packed with vitamins C and A, they also come with digestive benefits, making them more than just a fiery addition.
The world of dry red chillies is insanely huge. So, if you’re a spice lover or simply curious about what makes your curries, chutneys, and pickles sing, here’s a guide to some of the most popular dry red chillies and how to use them.
No two red chillies are the same. While some are long and wrinkled, others are smooth or short. While some add heat, others add smokiness or colour.
Jwala Chilli
True to its name, Jwala chillies are like tiny volcanoes. Starting out green and ripening into fiery reds, they come from Gujarat’s Kheda and Mehsana belts. They’re light red in colour, short, and the seeds are compact. Toss them into sabzis, chaats, or pickle jars for that instant punch, or let them ripen to make a base for spice-heavy masalas.
Kashmiri Chilli
The diva of Indian kitchens — long, fleshy, deep red in colour and mild on the heat. Kashmiri chillies are why your rogan josh and tandoori kebabs look like they belong in a food magazine. They deliver a rich ruby-red hue without overpowering the dish.
Byadgi Chilli
From Karnataka’s Haveri district, Byadgi chillies have a thin skin and a crinkly appearance. They bring smoky sweetness and a deep red tone. With less fire and more flavour, they’re the backbone of sambhar powders, South Indian chutneys, and masalas.
Bhut Jolokia
The Ghost Pepper, originating from Assam and Nagaland, is one of the world’s hottest chillies. They have a thin skin and come in a variety of shapes, but can be identified by their very distinct wrinkled look. Used in pickles, oils, and chutneys, just a sliver is enough to bring tears and maybe a few regrets.
Bird’s Eye Chilli
Called Kanthari in Kerala and Dhani in the Northeast, these tiny chillies pack serious heat. They’re tiny but have a blood red colour and are highly pungent. They add a fiery kick to fish curries, stir-fries, and pickles. Use sparingly; they look harmless but aren’t.
Banaras Lal Bharwa Mirch
From Uttar Pradesh, this thick-skinned and long red chilli is perfect for stuffing. Filled with tangy mustard masala, it becomes the classic mirchi ka achar you’ll find on almost every North Indian table.
Khola Chilli
Goa’s GI-tagged Khola chilli is an elongated, thick-skinned, vibrant red chilli that packs moderate heat and loads of aroma. It stars in Goan curries, recheado masalas, and spicy pickles, a must for that authentic Goan punch.
Guntur Sannam Chilli
Grown extensively in Andhra Pradesh, these red chillies come with a thick skin and are deep red in colour. They pack high levels of heat and are the prominent spice in the Andhra cuisine. They’re mainly a staple in pickles and can be used whole, ground or as a paste.
Chapata Chilli
Grown in the Warangal region of Andhra Pradesh, the Chapata chilli is a deep red chilli with a tomato-like appearance. It’s pretty low on the spice meter and mainly used for food colouring for the brilliant red colour it dispenses. This variety is also great for making chilli powder.
Mathania Chilli
Long, wrinkled chillies with a deep red colour, the Mathania chilli is grown in Rajasthan’s Jodhpur. It has a moderate spice level and is the primary ingredient in several iconic Rajasthani dishes, especially the Laal Maas.
Boriya Chilli
These are large, round chillies with a thin skin and can be bright to dark red in colour. They’re cultivated mainly in Andhra Pradesh and Tamil Nadu and are medium to moderately spicy. They can be used in dals, sabzis, for tadkas and even for spicy sauces.
Lavangi Chilli
Originating in Kolhapur in Maharashtra, these start out as dark green chillies but turn a deep, almost maroonish red when dried. They’re thin and long in appearance and have a medium to high spice level. It’s usually ground to make a hot masala powder that can be added to local curries and cuisine to heat it up.
Sankeshwari Chilli
A super wrinkled, deep, bright red or orange-red coloured chilli, the Sankeshwari chilli, originating in Kolhapur’s Sankeshwar, can range from being very hot to fiery hot. It’s a primary spice ingredient in coastal cuisines and can be used in fish and chicken curries. Alternatively, the sankeshwari chilli’s powder is mixed with dried masala to make garam masala too.
Knowing your chillies means fewer surprises. Want a sinus-clearing kick? Go for Bhut Jolokia. Need colour without tears? Kashmiri is your friend. Craving Goan spice? Khola delivers every time. There’s something in the chilli-verse for every spice tolerance, and that’s the beauty of it.
