Different Types of Dry Chilli: A Comprehensive Guide
Different Types of Dry Chilli: Any dish is incomplete without dry chilli. It plays a imperative role in the dishes of a world. Dry chilli is preferred for concentrated flavors and it has longer shelf life. The dry chilli has a diverse varieties, which are used for different taste and cooking styles. MTE spice is a major spice exporter in India that produces several varities of dry chilli. This blog will scrutinize the different types of dry chilli that is a comprehensive guide for you if you want to know about it.
List of the Different Types of Dry Chilli: A Comprehensive Guide
| Chili Name | Origin | Flavor | Uses |
| Kashmiri Chili | India | Sweet, fruity, bright red color | Tandoori, curries, marinades, Indian gravies |
| Teja Chili | India (Andhra Pradesh) | Sharp, pungent, fiery heat | Pickles, curries, chutneys, spice blends |
| Dhani Chili | India (Gujarat) | Slightly tangy, mildly pungent | Curries, chutneys, pickles, spice mixes, fried in oil for flavor |
| Bhut Jolokia (Ghost Chili) | India (Assam) | Fruity, smoky, intensely spicy | Hot sauces, spicy snacks, curries, and extreme chili blends |
| Guntur Chili | India (Andhra Pradesh) | Pungent, sharp, very spicy | Pickles, curries, chutneys, spice blends |
| Byadgi Chili | India | Earthy, smoky, slightly sweet | Curries, chutneys, spice blends, masalas |
| Ancho Chili | Mexico | Sweet, smoky, earthy | Moles, sauces, soups, chili con carne |
| Arbol Chili | Mexico | Bright, slightly smoky, sharp | Salsas, sauces, oils, spice blends |
| Chipotle Chili | Mexico | Smoky, earthy, with a touch of sweetness | Barbecue sauce, marinades, chili dishes |
| Jalapeño Chili | Mexico | Smoky, slightly sweet, with mild heat | Salsas, soups, sauces, grilled meats |
| Bird’s Eye Chili | Southeast Asia | Intense, fruity, slightly sweet | Thai dishes, stir-fries, curries, sauces |
| Cayenne Pepper | U.S. (Southern) | Pungent, sharp, slightly smoky | Hot sauces, spice mixes, chili powders, soups, curries |
| Shishito Chili | Japan | Slightly sweet, smoky | Grilled, stir-fries, salads, tempura |
| Chili de Arbol | Mexico | Bright, tangy, slightly smoky | Salsas, sauces, oils, vinegar infusions |
| Dried Padrón Chili | Spain | Slightly bitter, smoky | Tapas, grilled, sauces, stews |
Kashmiri Chili
Kashmiri Chili is produced in India and is known for its vibrant red color. It is a fruity flavor with mild smokiness. Kashmiri Chili is ideal for dishes that require red color and mild heat. It is widely used in curries, tandoori, marinades, and gravies. The rich red color of Kashmiri chilli makes curries more vibrant and appealing. Kashmiri Chili is produced organically from March to April, which is perfect weather for it and its harvesting season is August and September.
Teja Chili
Teja Chili is grown in Andhra Pradesh in India. It is known for its spicy and fiery heat. The teja chilli is grown in a tropical climate from February to March, and its harvesting season is August and October. These chilies bring extreme heat to dishes and make them suitable for spicy preparations. Teja chilli is widely used in curries, chutneys, pickles, and spice blends. It is good for digestive health. MTE Spice that is known as the top dry chilli exporter in India produces as well as supplies teja chili in bulk to other nations.
Dhani Chili
Another is Dhani Chili, which is one of the different types of dry chilli. This is grown in Gujarat in India from March to April, and its harvesting season is August and September. Dhani Chilli is highly used in chutneys, curries, pickles, and spice mixes. It can be fried to bring subtle heat and flavor to food. It has anti-inflammatory properties and may help arthritis patients. Gujarant is the best place to grow Dhani Chilli because of its fertile soil.
Bhut Jolokia
Bhut Jolokia is also known as Ghost Chili and is produced in Assam in India. It is used in hot sauces, curries, spicy snacks, pickles, chutneys, and extreme chili blends. Bhut jolokia is grown from February to March and its harvesting season is August and October. This dry chilli is best for digestive health and is one of the different types of dry chilli. Its taste is bit complex and it is known for its intense heat.
Guntur Chili
Guntur Chili is grown in Andhra Pradesh in India. It is known for its pungent and sharp heat. This dry chilli is one of the Different Types of Dry Chilli, which is widely used in chutneys, marinades, pickles, gravies, and many more. Guntur chili requires more sunlight and well-drained fertile soil to grow. The climate of Andhra Pradesh is perfect for the growth of untur chili.
Byadgi Chili
Byadgi Chili is primarily grown in Karnataka and is used in masalas, chutneys, and curries. It is slightly sweet and adds complexity to dishes. Karnataka provides the best climate for the growth of Byadgi chilli. It is grown from February to March and its harvesting season is from August to September. Store it in a cool and dry place to preserve its flavor.
Ancho Chili
Ancho Chili is one of the different types of dry chili that is grown in Mexico. It tastes sweet, smoky, and earthy. This chili is highly used in moles, soups, sauces, and chili con carne. Ancho chili is grown from March to April, and its harvesting season is from August to October. It is 70-80% exported to Europe and North America.
Chipotle Chili
Chipotle Chili is used in barbecue sauce, chili dishes, and marinades. The climate of Mexico is perfect for chipotle chili. This type of dry chili is grown from March to August, and harvest season is from August to September. It is known for its smoky, earthy, and slightly sweet taste. 60 to 70% of chipotle chili is exported to the US, Europe, and Asia. It requires full sun during its growth.
Bird’s Eye Chili
Bird’s Eye Chilli is grown in Southeast Asia and is often used in Thai food, curries, stir-fries, and sauces. It requires full sunlight for its growth, which is possible only from March to April and its harvesting season is from August to October. 20 to 30% of Bird’s Eye chili is exported to Europe, North America, and the Middle East. It is known for its intense, slightly sweet, and unique taste.
Shishito Chili
One of the different types of dry chilli Shishito Chili is produced in Japan and is highly used in stir-fries, salads, grilled dishes, and tempura. Its taste is a bit sweet and smoky. It is widely exported to Canada, the U.S., and Europe. Shishito Chili requires the spring season for its growth and is harvested August to September.
