1. Bird Chillies: They might be the tiniest of the lot, but they’re also the hottest. Common in Assam, they’re typically found in fish curries. One bite is enough to spice up the otherwise bland local cuisine. 2. GT Sannar: The Sannar is one of Andhra Pradesh’s 500 varieties of chillies. It can be used whole or powdered. It’s best for flavouring fresh, subtle flavours like that of lobster. 3. Tomato chillies: They got the name from the appearance—with big seeds and a roundish exterior, they resemble an elongated tomato. Great for stuffed pickles. 4. Elaichipur: A longish variety, Elaichipur chillies are from northern India. A favourite for dal tadka. 5. Sankesar: Sourced from the Maharashtra-Gujarat border, they are commonly used to temper dals as they release a great aroma when roasted. 6. Desi: This is a popular Rajasthani mirch. In look and flavour, it’s hardly different from its counterpart Pardesi. But it’s a lot hotter. 7. Tadapalli: You can’t make Daalcha (a lamb and lentil delicacy) without Tadapalli chillies. These Hyderabadi chillies are especially used to temper dishes right before serving. 8. Button: A small roundish chilli that’s mostly used to temper dishes, though it can also be sautéed. Lends great colour and flavour to dry lamb preparations. 9. Kanthari: You can’t miss these. Their uncommon yellowish appearance makes them distinct. Maharashtra’s favourite chilli, they are often stuffed with sesame, aam chur and home-made spices and stocked after drying. As the stuffing reduces the pungency, Kantharis can be had just fried. 10. Jwala: As the name suggests, it’s fiery and the prime ingredient for Lal Maas, a Rajasthani delicacy. Taste the dish and you’ll realise that it has as much spice as its colour suggests. 11. Byadgi: These long and very spicy chillies are from Karnataka. Add them to any dish and cook on a slow flame to get the distinct flavour. They’re a staple in Mangalorean Chilli Crab. 12. Green pimento: Otherwise called Shimla Mirch, it’s the only variety of pimento that can lend itself to Indian cuisine. The bigger ones can be stuffed with a choice of fillings, while the smaller ones may be added to any dish. 13. Yellow pimento: Typically used in Western cooking, this one’s not a common flavouring ingredient. Its bright appearance adds colour. Try using juliennes in a spinach preparation. 14. Pardesi: See 6 15. Yellow chilli powder: A Lucknowi speciality, this is a must for galoutis and kormas. Besides lending a turmeric colour, it enhances pungency. It also adds flavour to Dum Biryani. 16. Kashmiri Mirch: The vivid vermillion of the Rogan Josh owes its colour to Kashmiri chillies. Not very hot, they are primarily used as a natural colour. 17. Red pimento: See 13 18. Guntur: Another one of the varieties from Andhra Pradesh. They are found in the state’s Guntur district, which also gives them their name. Medium spicy; it’s best for vegetables. Information courtesy Masala Kraft, Taj Mahal Palace & Towers, Mumbai
