Know Your Chilli
Pick 2–4 chillies to compare spicy level, dish colour, aroma, and everyday kitchen uses.
Guntur Sannam Chilli (Dry)s
Bright Natural Red (80–100 ASTA)“Sun-Cured Whole Pods with Intact Stems”
Spicy / Heat LevelHot & Spicy
Colour for Dish
Bright Fiery Red
Aroma & FlavourSharp, pungent fire
Best for CookingTadka & Dal Tempering (Pappu), Authentic Avakaya & Gongura Pickles, Home Stone-Grinding into Fresh Powder
Byadagi Chilli (Dry)
Deep Crimson Red (120–150 ASTA)“Deep Crimson & Fragrant Wrinkled Pods”
Spicy / Heat LevelMild & Gentle (Low Heat)
Colour for Dish
Deep Crimson Ruby Red
Aroma & FlavourSweet, warm & lightly smoky aroma
Best for CookingBiryani, butter chicken, gravies, tandoori & paneer
Teja Chilli (Dry)
Fiery Red (70–90 ASTA)“Fiery High-Capsaicin Whole Pods”
Spicy / Heat LevelExtra Hot & Spicy
Colour for Dish
Bright Fiery Red
Aroma & FlavourSharp, pungent & bold fiery kick
Best for CookingFiery curries, hot pickles, non-veg fries & spicy marinades
Kashmiri Chilli (Dry)
Royal Ruby Red (150+ ASTA)“Royal Ruby Red Mild Pods”
Spicy / Heat LevelMild & Gentle (Low Heat)
Colour for Dish
Glossy Rich Red
Aroma & FlavourAromatic fragrance & smooth taste
Best for CookingRestaurant cooking, gravies, all-purpose masalas