Chillies may feel inseparable from Indian cooking, but they arrived from South America with Portuguese traders in the 16th century. Five centuries later, India grows some of the world’s most distinctive varieties. From Assam’s Bhut Jolokia to Rajasthan’s Mathania, this list highlights seven chillies that define the spice and soul of Indian cuisines.
Did you know that the humble chilli — known across India by various names like lonka, mirch, morich, milegai, and jolokia — is not Indian at all?
Few ingredients have transformed the culinary identity of India as profoundly as the chilli. It’s easy to imagine it as something native to the subcontinent — inseparably woven into household cooking, street-food culture, pickling traditions, and regional identity that it feels essential to the idea of Indian food itself. But the chilli, like so many ingredients that define the subcontinent’s palate today, arrived relatively recently. Originating in South America, chillies travelled across oceans with Portuguese traders and colonisers in the 16th century, entering Indian ports tied to the spice trade. From there, they began their extraordinary assimilation into local food systems.
Unlike long pepper and black pepper — indigenous spices that had shaped the spice trade and global economies for centuries — the chilli was cheap, easy to cultivate, and adaptable to diverse climates. Its fiery heat aligned perfectly with India’s diverse regional flavour philosophies, from the coastal heat of Konkan kitchens to the fermented, mountain-grown profiles of the Northeast. Five centuries later, chillies have transformed from botanical newcomers into indispensable staples in India.
Today, India is home to an astonishing range of chilli varieties, each shaped by soil, altitude, season, and community. Some are searing, some mild; some are prized for colour, others for aroma. Together, they reflect the subcontinent’s vast culinary imagination and its ability to absorb, reinterpret, and indigenise the world’s ingredients.
From the red-hot Bhut Jolokia to the buttery smooth Mathania, this list highlights seven such chillies — distinct in geography, flavour, and cultural significance. They are not merely sources of heat but carriers of memory, tradition, and terroir, reminding us how this imported ingredient became an unmistakable part of India’s gastronomic soul.
The Bhut Jolokia, the undisputed king of Indian chillies, known for its colour and heat, is among the world’s hottest chilli peppers. Cultivated across the seven sister states in Northeast India, it’s sought after for its searing heat and smoky, fruity flavour. Traditionally, it’s used sparingly in chutneys, smoked and pounded with salt, or added to stews, curries, and gravies in small amounts. Its intensity lends itself well to pickles, meat stews, and ferments. In recent years, Bhut Jolokia has gained a global reputation, inspiring hot sauces and spice blends, yet it remains deeply tied to the Eastern Himalayas’ indigenous knowledge and terroir.
Grown in the verdant foothills of Canacona in South Goa, the Khola or Canacona chilli is known for its vibrant red colour, fleshy texture, and balanced heat. Traditionally cultivated on terraced slopes by local communities, it thrives in the region’s laterite soils and monsoon-fed microclimate. Khola chillies form the backbone of Goan Catholic and Hindu kitchens alike, lending depth to dishes like sorpotel, xacuti, and recheado masala. Its thick skin allows it to absorb spices well, elevating both colour and flavour. The Khola chilli was awarded the Geographical Indication (GI) tag in 2020 (following an application in 2019), recognizing it as a unique agricultural product of Goa.
The Solu chilli, cultivated primarily by the Monpa community of Arunachal Pradesh, is a small yet potent variety known for its bright heat and aromatic intensity. Traditionally, ripe red Solu chillies are harvested and preserved through sun-drying, often by elders who maintain ancient indigenous food practices. Used in thukpas, stews, and chutneys, Solu enhances the region’s high-altitude, churpi- or yak-cheese-rich, and fermented flavours. It is frequently smoked, pounded with salt, tomatillos, and fermented soybeans to create deeply savoury dips, spreads, and table chutneys. Beyond cuisine, Solu chillies play a crucial role in cultural memory, with their preservation rituals anchoring seasonal rhythms and intergenerational knowledge in Himalayan households.
Cultivated in the arid landscapes around Mathania village near Jodhpur, Rajasthan, this deep-red chilli is celebrated for its rich colour, medium heat, and unmistakable aroma. Central to Rajasthani cuisine, Mathania Mirch is what gives the legendary Laal Maas its signature red colour and slow-building warmth. Unlike many intensely hot varieties, Mathania offers a more well-rounded, mellower flavour profile — slightly sweet, earthy, buttery, and fragrant — making it ideal for dishes that need depth rather than overwhelming spice. Its cultivation is closely tied to the desert’s microclimates and traditional irrigation methods. As demand grows, Mathania Mirch has also become a symbol of regional pride, representing Rajasthan’s storied spice heritage.
Nei Milagai — literally meaning ‘ghee chilli’ — is a popular variety from Tamil Nadu known for its mild heat and buttery flavour. Traditionally slit, stuffed with spices, and shallow-fried in ghee or oil, these chillies turn from pale green to blistered and flavorful. They are usually served with curd rice, lemon rice, or simple meals as a crunchy, aromatic side. Their mildness makes them perfect for tempering. Grown in Tamil Nadu’s home gardens and farms, Nei Milagai reflects the state’s love for balanced, textured heat in everyday cooking.
A staple of Kerala’s snack culture, the Bajji Mulaku is a large, mild, banana-shaped chilli best known as the star of ‘mulaku bajji’ — the beloved street-side fritter. Its gentle heat and sturdy skin make it perfect for batter-frying, stuffing, and grilling. Beyond snacks, it appears in sambars, stir-fries, and pickles for its soft, sweet heat. Cultivated widely across Kerala, this chilli thrives in humid coastal conditions, yielding plump, glossy pods. Its versatility has made it a household favourite, bridging everyday home cooking and quick comfort foods sold in tea stalls and toddy shops across the state.
Dalle Khursani — round, fiery, and intensely aromatic — is one of the Eastern Himalayas’ most iconic chillies. Cultivated in the northern parts of West Bengal, Sikkim, and Meghalaya, it is cherished for its clean, sharp heat and fruity smell. Traditionally fermented into a bright red pickle, it is served with rice, momos, soups, and meat dishes. Its thick skin and juiciness give it a distinctive bite that stands apart from long, slender chilli varieties. Recognised with a GI tag in Sikkim, Dalle embodies Himalayan terroir, thriving in cool, misty slopes. It has gained nationwide cult status among chilli lovers seeking bold, uncompromising spice.
To learn more about chillies, watch ‘Episode 1: Chile’ of Omnivore on Apple TV. Watch the trailer here:
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