Bhut Jolokia
Bhut Jolokia, also known as Ghost Pepper, is a chilli pepper native to Northeast India and parts of Bangladesh. The name Bhut Jolokia means "ghost chilli" in Assamese, as it is believed to be so hot that it can make ghosts cry. Bhut Jolokia has a sweet and fruity flavor, followed by an intense heat that can last for several minutes. It is commonly used in Northeast Indian cuisine, where it is added to curries, chutneys, and pickles. It is also used in hot sauces and spice blends.
Kanthari Chilli
Kanthari chilli is a small, fiery hot chilli pepper that is commonly found in southern India, particularly in the state of Kerala. It is also known as bird's eye chilli or Thai chilli, but it should not be confused with the true bird's eye chilli. It is used to add heat and flavor to a variety of dishes, including curries, chutneys, and pickles. It is also used to make spicy condiments, such as kanthari pickle, which is a popular condiment in Kerala. Kanthari chilli is also known for its health benefits. It is high in vitamin C, antioxidants, and capsaicin, which is a compound that has been shown to have anti-inflammatory and pain-relieving properties.
Kashmiri Chillies
Kashmiri chillies are a mild to medium-hot chilli pepper that are native to the Kashmir region of India. They are known for their deep red color and smoky, fruity flavor. Kashmiri chillies are small and thin, with a bright red color when ripe. The Vasant Masala Kashmiri Chilli Powder is commonly used in Kashmiri cuisine, where they are added to curries, stews, and rice dishes to add a deep red color and mild heat. In addition to their culinary uses, Kashmiri chillies are also dried and ground into a fine powder, which is used as a spice blend in many dishes. Vasant Masala Kashmiri Chilli Powder is valued for its bright red color and mild heat, and is commonly used in Indian cuisine to add color and flavor to dishes.
Kolhapuri Chillies
Kolhapuri chillies are a type of small, hot chilli pepper that are native to the Kolhapur region of Maharashtra, India. They are known for their intense heat and bold, complex flavor profile. Kolhapuri chillies are small and thin, with a bright red color when ripe. They have a smoky, earthy flavor that is both spicy and savory. They are commonly used in Kolhapuri cuisine, where they are added to curries, stews, and spice blends. Kolhapuri cuisine is known for its bold and spicy flavors, and Kolhapuri chillies play a key role in achieving that flavor profile. In addition to being used in cooking, Kolhapuri chillies are also dried and ground into a fine powder, which is used as a spice blend in many dishes.
Guntur Chilli
Guntur chillies are a type of chilli pepper that is widely cultivated in the Guntur district of Andhra Pradesh, India. They are known for their hot, pungent flavor and are commonly used in Indian cuisine. Guntur chillies come in a range of colors, from bright red to dark brown. They are small to medium-sized, with a thin, wrinkled skin. In Indian cuisine, Guntur chillies are used to add heat and flavor to a variety of dishes, including curries, chutneys, and spice blends. They are also commonly used in the production of hot sauces and pickles.
Bird's Eye Chilli
Bird's eye chilli, also known as Thai chilli, is a small, thin and very hot chilli pepper commonly used in Southeast Asian cuisine. It is named for its small, round shape and the fact that it grows pointing upwards like a bird's eye. Bird's eye chilli is commonly found in fresh, dried or powdered forms. In Southeast Asian cuisine, it is used to add heat and flavor to a variety of dishes, such as curries, stir-fries, soups, and sauces.
Byadagi Chilli
Byadagi chilli is a variety of chilli pepper that is mainly grown in the Indian state of Karnataka, particularly in the town of Byadagi. It is known for its deep red color, mild heat, and sweet, fruity flavor. Byadagi chillies are small and long with a wrinkled skin. They are mainly used in Indian cuisine for their deep red color and flavor, rather than for their heat. Byadagi chillies are often used in spice blends and masalas, and are also used to make chilli powder. They are a key ingredient in many traditional South Indian dishes, such as sambar and rasam.
Overall, there are a lot of variety of chillies for the spice-lover in you. Vasant Masala offers truly authentic chilli powder made from original, high-quality chillies to make your dishes better and special. Explore our range of spices and blends and transform your kitchen today.