Red Chillli

• Type: There are many varieties of red chili in India.
  • Teja (intense heat) (with/without stem)
  • Byadagi (less heat, deep red color)
  • Guntur (pungent flavor)
  • 341 (used for powder)
  • 334/Sannam (medium pungency)
  • Kashmiri (medium heat, dark red color)
• Color: Ripe red chilis range from bright red to deep burgundy.
• Size: Size varies depending on the variety, from small and slender to larger and bell-shaped.
• Flavor: Red chilis offer a range of heat levels, from mild to extremely spicy. The heat comes from a compound called capsaicin.
• Capsaicin: The compound that gives chilies their heat, has potential health benefits, including pain relief and boosting metabolism.
• Uses: Used fresh, dried, or powdered to add flavor and heat to dishes worldwide, it helps to stimulate one’s digestion, appetite and blood circulation.

{Red chilli powder is also available}