Also known as the Ghost Pepper, this is one of the hottest chillies in the world. It is grown in the Northeastern states of India and is a key ingredient in many local dishes.
This chilli is milder in heat compared to others on this list, but it adds a deep red colour and a distinct flavour to dishes. It is commonly used in North Indian cuisine.
This chilli is grown in Byadgi, Karnataka and has a mild to medium heat level. It is commonly used in preparing the famous South Indian dish - sambar and ghee roast.
Grown in Andhra Pradesh is one of the most commonly used chillies in South Indian cuisine. It has a medium level of heat and adds a smoky flavour to dishes.
Also known as the Bird's Eye chilli, this variety is grown in Kerala and has a high level of heat. It is commonly used in preparing fish and seafood dishes.smoky flavour to dishes.
Grown in Gujarat, the Jwala chilli has a medium heat level and is commonly used in preparing snacks like pakoras and bhajiyas.smoky flavour to dishes.
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