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2. GT Sannar: The Sannar is one of Andhra Pradesh8217;s 500 varieties of chillies. It can be used whole or powdered. It8217;s best for flavouring fresh, subtle flavours like that of lobster.
3. Tomato chillies: They got the name from the appearance8212;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, it8217;s hardly different from its counterpart Pardesi. But it8217;s a lot hotter.
7. Tadapalli: You can8217;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 that8217;s mostly used to temper dishes, though it can also be sauteacute;ed. Lends great colour and flavour to dry lamb preparations.
9. Kanthari: You can8217;t miss these. Their uncommon yellowish appearance makes them distinct. Maharashtra8217;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, it8217;s fiery and the prime ingredient for Lal Maas, a Rajasthani delicacy. Taste the dish and you8217;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. They8217;re a staple in Mangalorean Chilli Crab.
12. Green pimento: Otherwise called Shimla Mirch, it8217;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 one8217;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 state8217;s Guntur district, which also gives them their name. Medium spicy; it8217;s best for vegetables.
