Hundreds of chili types grow across India, but 14 varieties are actually worth knowing for everyday home cooking. 

lies differ mainly in spice level, color, and flavor. Choosing the right chili for your family and everyday cooking makes a big difference: one chili type may add a rich red color to your dish, while another can add spice to the same dish.

Hathi Masala works with many chili types from across India, including Kashmir, Andhra Pradesh, Karnataka, and Gujarat. 

This blog is a guide to useful Indian chili varieties, explained simply so you can choose the perfect match for everyday family cooking.

What you'll learn

• Which Indian chili types are mild and mainly used to add deep color to a dish.

• Which chili types are best for everyday Indian cooking?

• Which chilies are very hot and require care when adding to your meals?

• Which chili types are very popular in some particular regions of India?

• What are the main differences between Kashmiri, Byadgi, Guntur, and Teja chilies?

• Which chili should you use for occasional dal, sabji, gravy, pickle, and spicy food?

What are the popular and primary chili types in India?

The primary Indian chilies include Kashmiri, Byadgi, Resham Patti, Guntur, Teja, Jwala, Sankeshwari, Mathania, Kanthari, Dhani, and Bhut Jolokia, along with several regional varieties.

Here’s a simple distribution for you to remember these chili types:

• If the dish needs a color with gentle heat: Kashmiri, Byadgi, and Resham Patti.

• For everyday cooking: Guntur and Guntur-Byadgi mixture.

• For a little color with stronger heat: Teja, Sankeshwari, Mathania, and Kanthari

• For the dishes that need extreme spice: Bhut Jolokia.

• For special regional cuisines: Jwala, Dhani, Boria, Bhiwapur, and Khola.

Types of chilies that grow across India: comparison table

Part 1: Daily-use chili types

These are the types of chilies you find in most Indian kitchens and use in everyday cooking. Some are used mainly for the appearance they give a dish, while others add both color and spice.

1. Kashmiri chili. One of the best varieties to make the dish bright with mild heat

Kashmiri chili is a really gentle chili popular mainly for its dark red color and mild heat.

This chili is usually associated with Kashmir, and it’s widely used in Indian gravies and curries. This works best when you want to enhance your dish's appearance without making it too spicy.

Kashmiri chili goes perfectly in:

• Rogan Josh

• Tandoori chicken

• Paneer tikka

• Pav bhaji

• Any paneer gravies

• Deep red gravies

Useful kitchen tip: Always add the chili powder to the warm oil over a low flame if you want deep color in your dish. Make sure it won’t burn, because high heat can turn your dish brown and affect the overall taste.

Try Hathi Masala's Kashmiri Chili Powder, made from authentic chilies from Kashmir Valley.

Explore our guide on Kashmiri chili powder vs regular chili powder for a deeper comparison and understanding.

2. Byadgi chili. To give a dish a rich color without very strong spice

Byadgi chili grows in Karnataka and is known for its rich red color and relatively gentle strength.

This chili is usually associated with Byadgi in Karnataka, and it is widely used in many South Indian dishes and masala mixtures. It is also a registered Geographical Indication (GI) product.

Byadgi chili grows in two different forms, Dabbi and Kaddi. Dabbi is generally shorter in size and a little plumper in appearance, while Kaddi is comparatively longer and thinner.

Byadgi chili can be used in dishes like:

• Authentic Sambar

• South indian classic Rasam

• Udupi cuisine

• Masala pastes (chutney)

• Masala mixes

This chili's color is one of its biggest strengths. That's why Byadgi chili is used by blending it with spicier chilies.

3. Resham Patti chili. A favorite chili of Gujarati families

Resham Patti chili is one of the deep-red chilies associated with Gujarat's Saurashtra region. It's popular for its color and full flavor.

Its name comes from its smooth, silky dried skin. Across Gujarat, Resham Patti feels familiar during the season when households store masalas and pickles for the year.

One important thing is that Resham Patti's heat can vary. Traditional chilies can be mild, while some new hybrid chilies can be spicier.

Where is Resham Patti chili used?

• Everyday Gujarati dal

• Sabji

• Kadhi

• Homemade achars

• Regularly used masala mixes

This chili is best in Gujarati cuisine when you want to add color and fuller chili flavor without focusing only on extremely hot chilies.

Hathi Masala's Resham Patti Chili Powder combines good-quality Resham Patti chili powder with Kashmiri chili. (A chili powder named as a single variety doesn't always contain only one variety.)

4. Guntur chili. Everyday heat and classic red chili flavor

Guntur chili is a group of chili types from the Guntur region. Guntur Sannam is one of the most popular names.

The masala board lists Sannam (S4) as a hot, deep red Guntur chili grown across the region.

These chilies are the best choice when your dish needs both spiciness and deep red color.

A few good uses for Guntur chili

• Everyday spicy sabji or dal

• Andhra-style curries

• Chutneys, marinades,  or spicy pastes

• Achars 

• Spicy masala base and gravies

Hathi Masala's Red Chili Powder is a blend of good-quality Guntur and Byadgi chilies. It balances the look and spiciness of your dishes perfectly.

5. Jwala chili. The everyday favorite chili of Gujaratis

Jwala chili is a long, thin finger chili grown across Gujarat and mainly used fresh in daily Gujarati cuisine.

This chili is usually used fresh rather than powdered. It has a sharp, noticeable spice.

You can use Jwala chili in:

• Gujarati chili achar (aathela marcha)

• Mirchi bhajiya (chili pakoras)

• Kadhi (curd and besan-based dal)

• Gujarati snacks and farsan

• Chutneys or pastes for masala base

• Everyday meals

This chili differs from many chilies mentioned in this guide because it’s used fresh and green, rather than as dried red chili powder.

6. Why are Guntur and Byadgi chilies mixed?

Both Guntur and Byadgi chilies are often combined because one adds a beautiful spice while the other makes your dish look rich.

It’s similar to balancing salt and spice in a dish. You never want too much heat or a color that's too bright. You want the right balance of both.

This is why a packet labeled red chili powder doesn’t always mean it contains only one type of chili.

Part 2: Extra-spicy chilies need to be handled carefully

Some chilies grown across India are meant to add serious heat. 

These chilies pair well with homemade achars, hot masala bases, spice blends, and other popular regional dishes. Use them carefully, especially when preparing meals for kids and elders.

7. Teja chili. Small, thin, and hot

Teja chili is a really hot, strong chili that grows across Andhra Pradesh and Telangana regions.

They are smaller and thinner than other common red chilies and are popular for their serious, strong heat.

Teja chili pairs well with:

• Homemade spicy pickles

• Extra spicy masala blends

• Spicy gravies (for someone who prefers spicy food)

• Heavy, non-vegetarian dishes

• chili-based items

Teja chilies are also widely used in many chili products and oleoresin production.

Hathi Masala's Gati chili Powder contains good-quality, dried Teja chilies.

Important tip: Gati chili powder is a product name from Hathi Masala's range. Don’t consider it as a separate chili variety. 

8. Sankeshwari chili. The heat behind Kolhapuri masala

Sankeshwari chili is one of the hottest chilies grown across the Kolhapur region of Maharashtra. 

This chili variety is a great choice for dishes that need real chili strength.

You can pair Sankeshawari chili with:

• Kolhapuri spice blend

• Extra spicy curries and gravies 

• Maharashtrian spice blends

• Regional meat dishes

If you and your family prefer food with a strong chili kick, Sankeshwari is a great choice for daily meals.

9. Mathania chili. The chili of Laal Maas

Mathania chili is a popular regional Rajasthani chili known for its rich red color and strong heat. This chili variety works especially well in Laal Maas.

This chili is associated with the Mathania area near Jodhpur.

Mathania chili is a perfect choice for dishes that need characteristic color and spice.

Mathania chili is the best option for these dishes:

• Authentic laal Maas

• Rajasthani meat gravies

• Spicy curries

10. Kanthari chili. A small chili with high heat.

Kanthari chili is a very tiny, hot chili that commonly grows across Northeastern and South Indian regions. It is used in South Indian and Mizo cuisine.

It is also known as dhani chili, a bird’s-eye chili, and Thai chili, nationally and internationally. It comes in multiple color forms: green, white, and red.

Don't assume this chili is gentle because of its size. A tiny chili can still be extremely hot.

Kanthari chili is regionally used in:

• Spicy Kerala fish curry

• Hot chutneys and masala bases

• Heavy, meat dishes

• Regional spicy preparations

This variety shows that a chili's size doesn't tell you how spicy it can be.

The hottest chili grows in India: Bhut Jolokia.

11. Bhut Jolokia. A chili from Northeast India with extreme heat

Bhut Jolokia is an extremely spicy chili that grows across Assam, Nagaland, and Manipur.

This chili is widely known as the Ghost Pepper. Its Scoville Heat Units (SHU) can exceed 1 million, proving it one of the world's hottest chilies. 

What is Bhut Jolokia used for?

• Extremely hot pickles

• Bulk food preparations in small amounts

• Spicy regional dishes

Bhut Jolokia needs careful handling.

Because this chili is extremely hot:

• Always use a very small amount.

• Do not let it come into contact with your eyes, nose, or mouth.

• Don’t forget to wear gloves while handling fresh or dried chilies.

• Wash your hands, knives, and other utensils properly afterward.

• Never consider it a normal chili.

Part 3: Popular regional chilies 

Many Indian regions have their own chilies. These chilies are often connected to the local cooking traditions.

12. Harmal chili. A Hot and Distinctive Goan chili

Harmal chili is a popular regional chili from Goa, widely associated with the Harmal region of Pernem. 

This chili is popular for its unique reddish-brown color, strong flavor, and medium-to-high strength.

Harmal chili is commonly used in:

• Goan curries

• Xacuti

• Vindaloo

• Recheado masala

• Other regional spice mixes

This chili is a great choice for people exploring Indian chili varieties beyond the daily-use chilies. 

Its strength and color make it an important part of traditional Goan cuisine.

13. Boria chili. A small and round chili

Boria is also a tiny, round-shaped chili used in many regional Indian cuisines, especially in dishes that need whole chilies in the tadka.

These chilies are useful when your dish calls for a whole chili rather than a large amount of chili powder.

Many families are using these chilies in:

• Tadka or tempering

• Gujarati kadhi

• Regional dal or sabji preparations

• Chutneys and pastes 

14. Bhiwapur chili. A bright red Maharashtra chili

Bhiwapur chili grows in the Bhiwapur region of Nagpur district, Maharashtra, and has registered GI status.

It is popular for its bright red color and strong character.

It can be used in:

• Spice mixes 

• Chili-based dishes or preparations

• Dishes that call for a strong color 

What are the main differences between a chili variety and chili powder?

A chili variety is nothing but the type of chili itself, while chili powder is made from any one variety or from a combination of different varieties.

You should know the difference when buying chili powders.

For example:

So, when you see “chili powder” written on a packet, don’t forget to check what the product is actually made from.

Quick look at hathi chili powders

How do heat and color work in chilies?

What makes a chili hot?

A natural compound called capsaicin is mainly responsible for a chili's heat and its strength.

The Scoville scale measures a chili's heat in Scoville Heat Units (SHU). A higher SHU means that the chili is hotter.

However, a chili's exact heat can vary by region, crop, season, and storage. 

What gives a chili its rich red color?

Natural pigments in chilies, such as capsanthin, contribute to their red color.

In the spice market, chili color is also described using ASTA color values. These pigments are the main reason why two red chili powders look different even when both are labeled as “red chili powder”.

How can one red chili be gentle while another is extremely spicy?

Color and heat aren’t the same thing. Some chilies are meant to add color, some to add heat, or both.

For example:

• Kashmiri chili adds rich red color and mild heat.

• Byadgi chili provides deep red color and low heat.

• Guntur chili is for more noticeable heat.

• Teja chili adds a really strong heat.

• Bhut Jolokia adds extreme heat.

So, a bright red chili isn't necessary to make your dish spicy or strong.

A simple 5-level heat scale

The grinding and storage process for powdered or whole chili can also affect its color and overall quality.

You can explore more details about “how grinding temperature affects chili color” in our blog “What are cryogenic spices?”.

Which chili powder can be used for different dishes?

Choosing chili powder becomes easier and more convenient when you know what you want: color, balanced heat, or extremely strong heat.

How should you store chili powder and dried chilies?

Remember, moisture, heat, or direct sunlight can make your dried chilies and chili powder flat and pale in taste.

Always follow these steps for proper storage:

• After opening the pack, transfer chili powder to an airtight container.

• Keep the container in a cool, dry, and dark spot.

• Use a clean, completely dry spoon.

• During monsoon days, take extra care, as moisture can spoil it.

What are the main types of chilies available in India?

Many chili varieties grow across India, but some are most useful in home-cooked meals, such as Kashmiri, Byadgi, Resham Patti, Guntur, Teja, Jwala, Sankeshwari, Mathania, Kanthari, Dhani, and Bhut Jolokia. 

Regional varieties such as Boria, Bhiwapur, and Khola are also important in different regions of India.

Final thoughts

There’s no single “best” chili available in the market that fulfills all the requirements of every Indian dish and family. 

Choose Kashmiri or Byadgi when your dish depends on appearance, and you mainly want color. 

Use Guntur for the everyday heat. 

Teja or other hot chili varieties are best when the dish needs stronger spice.

Bhut Jolokia carefully in bulk cooking or when you want very extreme heat.

Choosing the right chili becomes much easier when you understand the difference between color, heat, and flavor.

Check the Hathi Masala chili powder range to buy a chili powder suited to your family's daily meal needs.

Frequently Asked Questions

Which is the hottest chili in India?

Currently, Bhut Jolokia is one of India's popular, extremely hot chilies. Its Scoville Heat Units can exceed 1 million. However, this chili is no longer the world's hottest because a few newer varieties have taken that record.

Which Indian chili varieties are best to add color without extreme heat?

Kashmiri and Byadgi chili are popular choices for dishes that need rich and deep red color and comparatively gentle heat. Resham Patti is also a good choice across Gujarat for everyday dishes.

What is the difference between Kashmiri and Guntur chili?

If your dish needs deep color and a good appearance with mild heat, go with Kashmiri chili. Choose Guntur chili when you want a hotter dish with extra heat and color. Many families use a blend of both these chilies.

What are the characteristics of Resham Patti chili?

Resham Patti is a chili that grows across Gujarat and is popular for its deep color and fuller, beautiful flavor. This is widely used in everyday Gujarati cuisine and homemade achars.

What is Gati chili powder made from?

The Gati chili powder by Hathi Masala is made from good-quality Teja chilies. Gati isn’t a separate chili type. Hathi Masala uses it as the name for this specific product.

Is Deggi Mirch the same as Kashmiri chili?

No. Both are completely different. Deggi Mirch refers to a blended chili powder, while Kashmiri chili refers to a particular chili type that grows across Kashmir. Both can add color.

Which chili is best to use in everyday Indian cuisine?

If you are looking for a chili powder for everyday dal, sabji, and curries, go with a balanced powder made from Guntur and Byadgi chilies. This chili powder adds color and noticeable heat without making your dish extra spicy.