by aditya abhishek
India is known for its diverse cuisine and spicy flavours & one aspect that adds an incredible punch to Indian dishes is the presence of spicy chilies.
Also known as Ghost Pepper is the most spicy chilli in India. It originated in the northeastern states of Assam, Nagaland & Manipur.
It is a unstable three-way hybrid created in England by crossing Bhut Jolokia, Naga Morich & Trinidad Scorpion.
Grown in the Assam region, Tezpur Chilli is known for its fiery heat. It is a member of the Bhut Jolokia family & is often used to add intense spiciness to pickles.
This chilli is vibrant red in colour & imparts a rich, deep flavour to dishes. It has a moderate level of heat, with an SHU ranging from 5,000 to 10,000.
These chilies are widely grown in southern India& are named after the region of Guntur in Andhra Pradesh. and are a key ingredient in many Andhra-style dishes.
They are cultivated in the Karnataka region, Byadgi chillies have a unique flavor and mild to moderate heat because of which they are used in dishes like sambar and rasam.
Kanthari Chillies are small, round peppers with a fierce heat & are known for their medicinal properties due to which they are used in traditional dishes like fish curry, etc.
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