Bhut Jolokia (Ghost Pepper): This chili pepper was once considered the hottest in the world. It has a scorching heat level and a fruity flavor.
Naga Viper: Developed in the United Kingdom, this chili pepper is a crossbreed of the Bhut Jolokia, Naga Morich, and Trinidad Scorpion varieties. It is known for its extreme heat.
Carolina Reaper: This pepper held the Guinness World Record for being the hottest chili pepper. It has a unique wrinkled appearance and an intense, fiery flavor.
Kashmiri Chili: While not as hot as the previous ones, the Kashmiri chili is still quite spicy. It is commonly used in Indian cuisine to add vibrant red color and moderate heat to dishes.
Bih Jolokia: Grown in the Assam region of India, this chili is known for its significant heat. It has a smoky and earthy flavor profile.
Tezpur Chili: Another variety from Assam, the Tezpur chili is known for its heat and pungency. It adds a fiery kick to dishes.
Kanthari Chili: Originating from Kerala, this chili pepper is known for its high heat level and citrusy flavor. It is often used in regional cuisines to add spiciness.
Guntur Chili: Grown in the Guntur region of Andhra Pradesh, this chili is widely used in South Indian cuisine. It has a moderate to high heat level and imparts a distinct flavor to dishes.
Byadgi Chili: Hailing from the Karnataka region, the Byadgi chili has a mild to moderate heat level. It is commonly used in the preparation of spice blends and adds a deep red color to dishes.