
Dried Red Chilli
Kashmiri, Byadagi, Guntur, Bhut Jolokia and Naga Viper chillies, Grade A or B.
Kashmiri chilli is prized for deep red color with relatively mild heat — used where a recipe needs color without much burn. Byadagi runs similarly mild and colorful; Guntur is the high-heat commodity grade behind most bulk chilli powder production. Bhut Jolokia and Naga Viper are extreme-heat specialty varieties bought in much smaller volumes, mainly by hot-sauce and novelty-food manufacturers.
Heat level and color are the two things to specify clearly on your RFQ — these varieties are not interchangeable, and Guntur substituted for Kashmiri (or vice versa) will visibly change a finished product.
- Grade A
- This is the highest quality grade of dried red chilly, with a uniform size, shape, and color. They are also free from defects and have a sweet taste.
- Grade B
- This grade of dried red chilly, may have some minor defects such as discoloration or uneven sizes, but they are still suitable for use in baking and cooking.
- Kashmiri Chilli
- These chillies are bright red and mild in heat. They are commonly used in Indian cuisine for their vibrant color and to add a mild heat to dishes.
- Byadagi Chilli
- These chillies are deep red and have a slightly smoky and fruity flavor. They are often used in South Indian cuisine and are known for their vibrant color.
- Guntur Chilli
- These chillies are bright red and extremely spicy. They are commonly used in Andhra Pradesh cuisine and are a staple ingredient in Indian spice blends.
- Bhut Jolokia (Ghost Pepper)
- These chillies are extremely spicy and are known for their intense heat level. They are commonly used in North-Eastern Indian cuisine.
- Naga Viper
- These chillies are even hotter than the Bhut Jolokia and are one of the hottest chillies in the world.
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