India’s Most Popular Chilies (and How to Grow Them)

From the misty hills of Kashmir to the tropical shores of Kerala, India’s love affair with chilies is as deep-rooted as the plants themselves. You might be surprised to learn that chilies aren’t native to India – they were brought by Portuguese traders in the 15th century! Today, India is the world’s largest producer and exporter of chilies, with hundreds of varieties that add flavor, color, and heat to cuisines worldwide. For gardening enthusiasts, chilies offer a rewarding and vibrant addition to any garden.

India’s Most Popular Chilies (and How to Grow Them)

1. Kashmiri Chili

Renowned for its vivid red hue and gentle heat, Kashmiri chili is a culinary gem that enhances the look and taste of dishes like Rogan Josh and butter chicken. It’s also a gardener’s favorite for adding a splash of vibrant color to home gardens.

Gardening Tips:

Climate: Prefers cooler climates; thrives in well-draining soil.

Growing Tip: Mulch the plants to retain soil moisture.

Harvest: Ready in about 80-100 days. Sun-dry for that signature deep red color.

2. Bhut Jolokia (Ghost Pepper)

This northeastern firecracker was once the world’s hottest chili! It’s used for making pickles, chutneys, and even natural pest repellents.

Gardening Tips:

Climate: Requires high humidity and warm temperatures.

Growing Tip: Plant in partially shaded areas to avoid scorching.

Harvest: Takes 120-150 days; use gloves while handling due to extreme heat.

3. Guntur Sannam

The backbone of Andhra Pradesh’s fiery cuisine and India’s most exported chili, Guntur Sannam is prized for its bold flavor and rich aroma. It’s also valued in Ayurveda for its potential to improve digestion and boost metabolism. As a garden crop, it’s a high-yield variety that adds fiery charm to any kitchen garden.

Gardening Tips:

Climate: Thrives in hot and dry conditions.

Growing Tip: Use organic manure for better yields.

Harvest: Ready in 90-100 days; perfect for making chili powder.

4. Byadagi Chili

Renowned for its wrinkled texture, vibrant color, and mild heat, this chili is essential in Chicken Chettinad and sambars. Byadagi chili also stands out for its smoky flavor, making it a key ingredient in spice blends and masalas. It’s a favorite among home gardeners for its high yield and ornamental appeal in the garden.

Gardening Tips:

Climate: Prefers moderate rainfall and warm temperatures.

Growing Tip: Avoid overwatering; ensure proper drainage.

Harvest: Matures in 120 days; best when sun-dried.

5. Jwala

These slender green chilies are a staple in Indian households. Perfect for pakoras, chutneys, and pickles, they are prized for their sharp, immediate heat and versatility. Jwala chilies are also known for their ability to produce multiple harvests in a growing season, making them a favorite for home gardeners.

Gardening Tips:

Climate: Adaptable to most Indian climates.

Growing Tip: Frequent pruning encourages bushier growth.

Harvest: Yields begin in 60-70 days; harvest while green for best flavor.

6. Kanthari Chili

hese tiny white chilies from Kerala pack an intense punch, often lending their fiery heat to seafood curries and traditional pickles. Known locally as “bird’s eye chilies,” they are celebrated for their unique ability to enhance flavor while maintaining a balance in spice levels. What makes them particularly fascinating is their unique growth pattern—these chilies grow upward-facing, adding an ornamental appeal to gardens. They are also considered a staple in many Ayurvedic remedies for their digestive benefits.

Gardening Tips:

Climate: Thrives in tropical conditions with ample rainfall.

Growing Tip: Use compost-rich soil for best growth.

Harvest: Ready in 80-90 days; ideal for pickling or fresh use.

7. Ramnad Mundu

A Tamil Nadu specialty with a smoky flavor, perfect for Chettinad spice blends. Ramnad Mundu chilies are notable for their round, plump shape and upward-facing growth pattern, making them both a visual and culinary delight. These chilies are rich in capsaicin, offering a moderate level of heat balanced by their unique smokiness, and are often used in traditional Tamil Nadu dishes for an authentic touch.

Gardening Tips:

Climate: Prefers warm, semi-arid conditions.

Growing Tip: Keep plants well-ventilated to prevent fungal infections.

Harvest: Matures in 100-110 days; great for drying and powdering.

8. Dhani Chili

A specialty from Manipur, these medium-hot chilies are essential in the region’s famous Morok Metpa (chili chutney). They start green and mature to a bright red, with each stage bringing its own distinct flavor to dishes.

Gardening Tips:

Climate: Requires high humidity and good rainfall.

Growing Tip: Stake the plants to support heavy fruiting.

Harvest: Ready in 80-90 days; use fresh or dried.

9. Dalle Khursani

Sikkim’s pride and joy! These round, cherry-sized chilies are among India’s hottest varieties. They’re often eaten fresh as a side dish or made into a fierce pickle that’s not for the faint-hearted.

Gardening Tips:

Climate: Grows well in cooler, hilly regions.

Growing Tip: Ensure good drainage and partial sunlight.

Harvest: Takes 120 days; pick when bright red.

10. Bhavnagri Chili

Gujarat’s favorite for stuffing! These long, dark green chilies are relatively mild and perfect for the famous Bharwa Mirch (stuffed chili) dish. When dried, they develop a lovely smoky flavor that’s perfect for chutneys.

Gardening Tips:

Climate: Adapts well to dry, hot climates.

Growing Tip: Regularly remove weeds to prevent competition for nutrients.

Harvest: Ready in 70-80 days; ideal for Bharwa Mirch.

Regional Significance of Indian’s Popular Chillies

Each of these chilies tells a story of its region’s culinary traditions:

The Dalle Khursani reflects Sikkim’s love for potent flavors.

Kanthari chilies showcase Kerala’s expertise in seafood spicing

Bhavnagri chilies represent Gujarat’s love for stuffed vegetables

Ramnad Mundu is essential to Chettinad cuisine’s complex spicing

Dhani chilies are crucial to the unique flavors of northeastern Indian cuisine.

Growing Chilies at Home: A Beginner’s Guide

1. Choose the Right Variety

Select chilies based on your climate and garden space. Compact varieties like Kanthari are perfect for small balconies.

2. Prepare the Soil

Use well-draining, nutrient-rich soil with a slightly acidic pH (6.0-6.8).

3. Planting

Sow seeds 1/4 inch deep in pots or directly in the garden. Maintain a spacing of 18-24 inches between plants.

4. Watering

Chilies prefer consistent moisture but avoid overwatering. Water only when the topsoil feels dry.

5. Sunlight

Ensure 6-8 hours of direct sunlight daily for healthy growth.

6. Fertilization

Feed plants with organic compost or a balanced fertilizer every 4-6 weeks.

7. Pest Control

Use neem oil or garlic spray to deter aphids, whiteflies, and other pests.

Companion Plants for Chilli Plants

Companion planting for chilli plants can help improve growth and deter pests. Good companions for chilies include basil, which enhances flavor and repels pests like aphids, and marigolds, which help deter harmful insects such as nematodes. You should avoid planting chilies near fennel, as it can inhibit their growth, and beans, which may compete for nutrients. By pairing chilies with the right plants, you can create a healthier and more productive garden.

Tips for Harvesting and Storing Chillies

Harvest chilies when they reach the desired color and size. For milder heat, pick them green; for maximum heat, let them mature to red.

Dry chilies under the sun or in a dehydrator. Store in airtight containers to preserve freshness.

Freeze whole chilies for long-term storage or make chili powder for easy use.

Fun Chilli Facts for Gardeners

• The heat in chilies comes from capsaicin, which isn’t actually a taste but a pain response!
• Indian soldiers use Bhut Jolokia to make smoke bombs for crowd control.
• Birds are immune to chili heat, making them excellent seed dispersers.
• Chilies can cross-pollinate, resulting in unique hybrids.
• A single Bhut Jolokia plant can yield over 100 chilies in ideal conditions.
• Stringing chilies to dry also serves as a natural pest repellent in kitchens. In many Indian households, strings of chilies and lemons are hung above doors to ward off evil spirits.
• Chilies contain more Vitamin C than oranges.
• The paste of the Bhut Jolokia chilli is used on fences in Assam to deter wild elephants!
• The world’s hottest chili changes almost yearly as farmers develop new varieties.

Grandma’s Secret Chilli Pickle Recipe

Quick Red Chilli Pickle (Ready in 7 days!)

• Ingredients: 500g red chilies (preferably Guntur Sannam)
• 100g sesame seed oil
• 50g mustard seeds
• 30g fenugreek seeds
• 50g salt
• 2 tbsp turmeric powder
• Vinegar as needed

Method:

1. Sun-dry chilies for 2 days until slightly leathery but not completely dry.

2. Cut into 1-inch pieces, keeping seeds if you want extra heat.

3. Dry roast and grind mustard and fenugreek seeds

4. Heat oil until smoking point, then cool.

5. Mix chilies with ground spices, salt, and turmeric

6. Add cooled oil and a splash of vinegar

7. Store in a clean glass jar Leave in sun for 5 days, shaking daily.

Your chilli pickle is ready to be served with any homemade Indian meal!

Conclusion

Chilies are not just a flavorful addition to your kitchen; they’re also easy to grow, even for beginners. Chillies are a vibrant way to add color to your garden. And they are perfect for promoting biodiversity by attracting pollinators.

With a little care and attention, you can grow your own fiery collection of India’s most beloved chilies. Whether you’re a seasoned gardener or just starting out, there’s a chili variety waiting to spice up your garden!

Do you have any tips or tricks for using chilies in your cooking? We’d love to hear them!