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India is home to some of the world's hottest chilies, and for chili enthusiasts, exploring the heat of these peppers can be a fun and exciting adventure. From the fiery Bird's Eye to the smoky Bhut Jolokia, these chilies will add a touch of spice to any dish.
To help you out, this guide will provide an overview of India's hottest chilies as we explore the heat of India's hottest chilies!
Scoville heat units, or SHUs, are a simple way to quantify how much sugar water is required to neutralize the heat of one unit of capsaicin, which measures the concentration of capsaicin in a pepper or hot sauce. The higher a pepper's Scoville rating, the spicier it is.
Bird's Eye
Bird's Eye Chili, also known as Thai Chili, is named after the peppers in it, which are said to resemble the eyes of a bird. This fiery chili has an average score of around 1,00,000–2,25,000 SHUs, and it grows abundantly in a small and remote district of Mizoram called Siaha. Bird's eye chilies are known to reduce blood pressure, boost circulation, treat toothaches, and prevent gum disease. Capsaicin in these peppers increases heart rate and blood pressure by increasing core body temperature.
Kanthari Chili
Bird's eye chili is called "Kanthari Mulaku" in the Indian state of Kerala. Upon reaching maturity, these chilies grown in Kerala take on a white color. These peppers are fiery and add a nice kick to meals; they measure around 50,000 to 100,000 SHUs. Kantharichilies are a type of perennial plant related to the Bird's Eye chili. It has been linked to a reduction in blood pressure, cholesterol, and other cardiovascular diseases, among other health benefits.
Bhut Jolokia
Bhut Jolokia, also known as the "Ghost Chili," with a measure of a whopping 10,00,000 SHUs, was certified by the Guinness Book of World Records as the spiciest chili in the world in 2007, but has since been dethroned by the Carolina Reaper and the Trinidad Moruga Scorpion. Assamese people regard it as more than just a chili; they regard it as an emotion. It originated in Assam, where it's been cultivated for centuries. Bhut Jolokia is very hot, has a fruity, citrusy flavor, a gritty texture, is extremely pungent, and is used to make chili pepper sauces, chutneys, and pickles. In fact, locals use its scorching heat to scare away elephants. These ghost peppers, which are 400 times hotter than Tabasco sauce, are commonly used in chili-eating competitions, where ambulances stand by in case competitors need to wash their stomachs.
Byadagi
It's not as hot as other varieties, measuring at around 50,000–100,000 SHUs. Byadagichili, named after the town of Byadgi in the Haveri district of the Indian state of Karnataka, is a well-known variety of chili pepper. Also spelled "Bedgi" in grocery stores across India, this chili has the second largest turnover among all chili varieties in India. As a staple of Udupi cooking, it is used extensively in South Indian dishes like sambar, chutneys, and the ubiquitous Bisi bele bath. It's also used to give meat a vibrant red hue, which is why it's commonly found in meat rubs and marinades. An oil called oleoresin extracted from these chilies is used in the preparation of nail polish and lipsticks, thanks to its deep red color.
Guntur Sannam
Sannam is a type of chili that's related to the Kashmiri chili but is native to southern India and commonly used in cooking. It has a flavor that's a little spicy with a little sweetness. It's a moderately hot chili, with a Scoville rating of around 50,000. Guntur chili is responsible for giving Andhra food its reputation for heat. It's a little-known fact that 46% of India's chilies come from the state of Andhra Pradesh.
Jwala chili
One of the most recognizable chilies in India, the Jwala chili is famous for its bright red color. It's also one of the spiciest chilies you can find in India, with a Scoville rating of 50,000 SHU. Jwala chilies have a unique sweet flavor that gives dishes a beautiful, rich red color. This chili is best used in dry dishes, like chili powder, chutneys, and pickles.
Naga Morich chili
Last, and by no means the least, the Naga Morich chili is one of the spiciest Indian chilies out there, with a Scoville rating of about 8,00,000 SHUs. It's named after the Naga tribesmen in India who harvest it and is also known as the Indian Dragon Chili. If you're looking for an extremely spicy chili, then the Naga Morich is the one to go with. Naga Morich chilies are dark red in color and have a smoky, pungent flavor.
