Types of Dry Red Chilli Used in India: Complete Regional Guide (2026)
Deepa ShahShare
By Deepa Shah | Iron Pounded spice expert & founder of Phoran Masala
India grows more than 50 varieties of chilli. Each regional variety has a distinct heat level, colour, and flavour profile — and substituting one for another changes a dish fundamentally. This guide covers the 8 most important dry red chilli varieties used in Indian cooking, their heat levels, regional uses, and when to use each one.
Quick Reference: Indian Red Chilli Varieties
| Variety | Heat (SHU) | Colour | Best Used For |
|---|---|---|---|
| Kashmiri | 1,000–2,000 | Deep red | Colour without heat |
| Byadgi | 2,000–3,000 | Bright red | Karnataka curries, chutneys |
| Guntur | 25,000–75,000 | Red-orange | Andhra curries, pickles |
| Mathania | 20,000–30,000 | Deep red | Rajasthani cooking, laal maas |
| Reshampatti | 50,000–100,000 | Bright red | Maximum heat dishes |
| Sannam (S4) | 20,000–30,000 | Red | General purpose, exports |
| Kanthari | 50,000–100,000 | White/red | Kerala cuisine |
| Teja | 50,000–100,000 | Red | Telangana, industrial use |
1. Kashmiri Red Chilli — The Colourist
Heat: Mild (1,000–2,000 SHU) | Origin: Kashmir Valley
Kashmiri chilli is India’s most important chilli for colour. Its deep red pigment (capsanthin) transfers readily into oil, giving dishes like butter chicken, rogan josh, and tandoori preparations their characteristic colour — without delivering significant heat. Most restaurant-quality red curries use Kashmiri chilli as the colour base, then add a separate hotter variety for heat.
Identify it: Long, wrinkled, deep red skin. When ground, produces a fine, intensely red powder.
Use it for: Any dish where colour matters more than heat — butter chicken, tandoori marinade, rogan josh, paneer tikka, kebab marinades.
Phoran product: Phoran Kashmiri Red Chilli Powder →
2. Byadgi Chilli — The Karnataka Classic
Heat: Mild-medium (2,000–3,000 SHU) | Origin: Byadgi, Karnataka
Byadgi (also spelled Bedgi) is Karnataka’s answer to Kashmiri chilli — similarly valued for colour over heat, but with a slightly fruitier, earthier flavour. It is the base of most Karnataka and Goan curries and is prized for the glossy, brick-red colour it gives to coconut-based gravies.
Identify it: Thin-skinned, wrinkled, slightly shorter than Kashmiri. Very dark red when dry.
Use it for: Karnataka curries, chutneys, Goan fish curry base, sambar powder blends.
3. Guntur Chilli — The Heat Powerhouse
Heat: Very hot (25,000–75,000 SHU) | Origin: Guntur district, Andhra Pradesh
Guntur is India’s most commercially important chilli and one of the largest chilli markets in the world. Andhra Pradesh cooking is built around Guntur chilli — its fierce heat and strong flavour are non-negotiable in authentic Andhra curries, pickles (avakaya), and chutneys. If you’ve had food from an Andhra restaurant and found it intensely hot, Guntur chilli is responsible.
Identify it: Medium-length, slightly curved, bright red-orange. Pungent aroma even before cooking.
Use it for: Andhra chicken curry, avakaya (raw mango pickle), Chettinad spice blends, gongura preparations.
4. Mathania Chilli — The Rajasthani Smoky
Heat: Hot (20,000–30,000 SHU) | Origin: Mathania village, Jodhpur, Rajasthan
Mathania is the soul of Rajasthani cooking — particularly laal maas, the legendary red meat curry of Rajasthan. It delivers both heat and a distinctive smoky-sweet flavour that Kashmiri chilli cannot replicate. The colour is deep red but slightly less vibrant than Kashmiri; the heat is significantly more.
Identify it: Thick-fleshed, deep red, shorter and rounder than Kashmiri or Guntur.
Use it for: Laal maas, dal baati, Rajasthani meat curries. Not easily substituted.
5. Reshampatti Chilli — The Extreme Heat
Heat: Extremely hot (50,000–100,000 SHU) | Origin: Maharashtra/Gujarat
Reshampatti means “silk leaf” in Marathi, referring to its smooth, thin skin. It is grown primarily in Maharashtra and Gujarat and is the chilli behind the fierce heat of Saoji cuisine, Kolhapuri preparations, and other extreme-heat Maharashtrian dishes. Not for the faint-hearted.
Identify it: Smooth, bright red skin, medium length, very pungent aroma.
Use it for: Saoji mutton, Kolhapuri chicken, any dish where extreme heat is the goal.
Phoran product: Phoran Reshampatti Chilli Powder →
6. TikhaLal / Sannam (S4) — The Everyday Heat Chilli
Heat: Hot (20,000–30,000 SHU) | Origin: Andhra Pradesh (widely grown)
Sannam (also called S4 or stemless chilli) is India’s most widely grown chilli variety and a major export crop. It delivers a clean, straightforward heat without the specific regional character of Mathania or Guntur. Ideal for adding heat to any dish without altering its flavour profile. Phoran’s TikhaLal is a premium selection of this style of chilli.
Use it for: General-purpose heat addition to any curry, dal, or sabzi. The restaurant technique is Kashmiri chilli for colour + TikhaLal for heat.
Phoran product: Phoran TikhaLal Extra Hot Chilli Powder →
7. Kanthari Chilli — Kerala’s Bird’s Eye
Heat: Very hot (50,000–100,000 SHU) | Origin: Kerala
Kanthari is Kerala’s most prized chilli — tiny, white or red, with a piercing heat and a fruity flavour that is distinct from mainland Indian chillies. It is used fresh in most Kerala preparations and dried for fish curries and pickles. Its flavour profile — bright, fruity, intensely hot — is very different from the earthier mainland varieties.
Identify it: Very small (1–2 cm), white when unripe, red when ripe. Upward-pointing fruits.
Use it for: Kerala fish curry, coconut chutneys, thoran, Kerala-style pickles.
8. Teja Chilli — The Industrial Heat
Heat: Very hot (50,000–100,000 SHU) | Origin: Telangana/Andhra Pradesh
Teja (also called S17) is grown primarily for export and industrial use — it is the chilli most commonly used in spice manufacturing where consistent, high-capsaicin yield is needed. In home cooking it is used in Telangana cuisine for dishes that need extreme, clean heat.
Identify it: Thin, elongated, pointed tip. Intense aroma even from a distance.
Use it for: Telangana mutton curry, industrial spice blends, situations requiring maximum clean heat.
The Restaurant Technique: Combining Varieties
Professional Indian cooks rarely use a single chilli variety. The standard restaurant technique is:
- Kashmiri or Byadgi — for colour (used in the marinade or early in cooking)
- TikhaLal, Guntur, or Teja — for heat (added separately, quantity adjusted to heat preference)
This separation gives you control over both colour and heat independently — you can make a deeply red butter chicken that is completely mild, or a pale curry that is intensely hot, simply by adjusting the ratio.
Quality Indicators When Buying Dry Red Chilli
- Colour: Deep, saturated red indicates high capsanthin content (colour pigment). Faded or brownish chillies are old or poorly stored.
- Aroma: Fresh dry chillies should have a strong, pungent smell. No aroma = old stock.
- Texture: Should be slightly flexible, not brittle. Brittle = over-dried or old.
- Seeds: Should rattle when shaken — indicates proper drying and maturity.
- No mould: Check the stem end and any cracks for white powdery mould, especially in monsoon season.
FAQ
Q: Which chilli gives the best red colour without heat?
Kashmiri red chilli is the best choice for colour without significant heat. Byadgi is the second option, with a slightly earthier flavour.
Q: Which is the hottest Indian chilli?
Kanthari, Reshampatti, and Teja are all in the 50,000–100,000 SHU range — the hottest mainstream Indian varieties. Bhut jolokia (ghost pepper) from Assam exceeds 1,000,000 SHU but is not widely used in everyday cooking.
Q: Can I substitute Kashmiri chilli with regular red chilli powder?
Not without changing the dish. Regular red chilli powder will make the dish hotter without adding the same depth of colour. If you only have regular chilli, reduce the quantity and accept that the colour will be less vibrant.
Q: Why does my red curry look orange instead of red?
Usually because the chilli used has low capsanthin (colour pigment) or was overcooked. Use Kashmiri chilli powder and add it early in oil to bloom the colour before adding other ingredients. See our curry colour guide →
Q: Which chilli is used in butter chicken?
Authentic butter chicken uses Kashmiri red chilli powder for colour (in the marinade and gravy) with a small amount of a hotter variety like TikhaLal for heat. See our Butter Chicken recipe →
Shop Phoran Chilli Powders
- Phoran Kashmiri Red Chilli Powder →
- Phoran TikhaLal Extra Hot Chilli Powder →
- Phoran Reshampatti Chilli Powder →
- Indian Spice Starter Kit →
