The Gentle Giants: Bell Peppers
Known in India as 'Shimla Mirch', bell peppers are the mildest of the bunch, with zero heat on the Scoville scale. Their magic lies in their sweetness, crisp texture, and vibrant colours—green, red, yellow, and orange. Green bell peppers have a slightly
bitter, grassy flavour, while the red and yellow varieties are sweeter and fruitier as they are more ripe. They are fantastic in vegetarian cooking, perfect for stuffing with spiced potatoes or paneer, adding crunch to a mixed vegetable stir-fry, or providing a sweet base for curries like Kadai Paneer. Their thick walls hold up well to cooking, making them incredibly versatile.
The Mild Workhorse: Bhavnagri Chillies
A favourite in Gujarati and Maharashtrian cuisine, the Bhavnagri chilli is a pale green, plump pepper that is famously mild. This makes it the ideal candidate for dishes where you want the pepper's unique flavour without overwhelming heat. Its most popular application is 'Bharwa Mirchi' or stuffed chillies, where it's filled with a savoury mixture of gram flour (besan), coconut, peanuts, and spices, and then shallow-fried. Because they are not too spicy, they can be enjoyed as a side dish or appetiser, offering a satisfying, flavourful bite that complements any meal.
The Colour Canisters: Kashmiri & Byadgi Chillies
When a recipe needs a brilliant red hue without scorching heat, cooks turn to Kashmiri and Byadgi chillies. Kashmiri chillies, with a mild heat of around 1,000-2,000 Scoville Heat Units (SHU), are prized for lending a vibrant, appealing red colour to dishes like rogan josh and tandoori marinades. Byadgi chillies from Karnataka are similar, known for their deep red colour and smoky, sweet flavour, with a slightly higher but still moderate heat (around 8,000-15,000 SHU). Both are typically used in their dried, powdered form. While Kashmiri powder gives a brighter red, Byadgi offers a darker hue and a more complex, earthy aroma, making it a staple in South Indian sambars and masalas.
The Fiery Powerhouses: Guntur & Jwala Chillies
For those who crave serious heat, the Guntur chilli from Andhra Pradesh is a go-to. It is a cornerstone of fiery Andhra cuisine and one of India's most exported chillies. With a Scoville rating of 30,000-50,000 SHU, it adds a sharp, intense pungency to pickles, chutneys, and curries. Another popular hot green chilli is the Jwala, which means 'Volcano' in Hindi. Grown across India, particularly in Gujarat, it's the long, thin green chilli you commonly find in vegetable markets. It provides the instant, sharp heat essential for tadkas (tempering), fresh chutneys, and adding a kick to everyday sabzis.
The Global Guests: Paprika & Jalapeños
As global ingredients become more common, paprika and jalapeños are finding their way into Indian pantries. Paprika, made from ground sweet peppers, is different from Indian red chilli powder. It's valued for its sweet, sometimes smoky flavour and brilliant colour rather than heat. Sweet paprika can add depth to marinades and sauces without making them spicy. Jalapeños, originally from Mexico, offer a medium, grassy heat (around 2,500-5,000 SHU) and a tangy crunch. They are excellent when pickled, but fresh or roasted jalapeños can add a delicious, bright kick to vegetarian skillet meals, stuffings for peppers, or even a spicy cream sauce.
