India's 7 Hottest Chilies: From Tandoori to Ghost Pepper, a Fiery Culinary Journey

• Dark Chili offers deep color and smoky flavor, ideal for tandoori dishes without extreme heat.
• Guntur Chili from Andhra Pradesh is known for its strong aroma and medium to intense heat, a staple in regional cuisine.
• Byadgi Chili from Karnataka provides deep red color and mild spice, perfect for South Indian dishes.
• Bhut Jolokia (Ghost Pepper) from Assam and Nagaland is one of the world's hottest, used in defense sprays due to extreme intensity.
• Jwala Chili (Gujarat), Kanthari Chili (Kerala), and Ramanathapuram Mundu (Tamil Nadu) are regional staples, each adding unique heat and flavor to local cuisines.

Why It Matters: Explore India's diverse chili landscape, from mild and colorful to intensely hot, each with unique culinary uses.