Types:
1. Sannam Chilli (S4 Type):
Sannam Chilli, also known as S4 Type Chilli, is one of the most popular varieties exported from Tamil Nadu. It is known for its moderate heat and vibrant red color, making it a preferred choice for both culinary and industrial uses.
Key Features:
- Appearance:
- Heat Level:
- Flavor
Medium-sized, vibrant red..
Moderate (30,000 to 40,000 Scoville Heat Units).
Slightly pungent with a bright, hot taste.
2. Guntur Sannam Chilli
Although primarily associated with Andhra Pradesh, the Guntur Sannam Chilli is also cultivated in parts of Tamil Nadu. It is famous for its strong pungency and deep red color.
Key Features:
- Appearance:
- Heat Level:
- Flavor
Long, red, and slightly wrinkled.
High (35,000 to 40,000 Scoville Heat Units).
Intensely hot with a robust flavor.
3. Byadgi Chilli
Byadgi Chilli is known for its deep red color and mild heat. It is widely used for its coloring properties rather than its pungency.
Key Features:
- Appearance:
- Heat Level:
- Flavor
Wrinkled, deep red.
Mild (15,000 to 20,000 Scoville Heat Units).
Mildly hot with a sweet undertone.
4. Bird’s Eye Chilli (Kanthari)
Bird’s Eye Chilli, locally known as Kanthari, is small but extremely hot. It is highly esteemed for its sharp pungency and is used in various traditional dishes.
Key Features:
- Appearance:
- Heat Level:
- Flavor
Small, slender, and red or green.
Very high (100,000 to 225,000 Scoville Heat Units).
Extremely pungent with a sharp, hot taste.
5. Kashmiri Chilli
Kashmiri Chilli is prized for its vibrant red color and relatively mild heat. It is often used to enhance the visual appeal of dishes without adding too much spiciness.
Key Features:
- Appearance:
- Heat Level:
- Flavor
Long, wrinkled, and bright red.
Mild to moderate (1,000 to 2,000 Scoville Heat Units).
Mildly hot with a sweet, fruity flavor.
