Heat and heritage: Six GI-tagged chilli varieties of India

India has a centuries-old legacy of cultivating and trading spices. Chillies stand out as one of the most essential, shaping the soul of every dish from Kashmir to Kerala. Fiery, aromatic, and full of character, chillies are far more than just heat-inducing ingredients. 

They enhance taste, have medicinal properties and are even used in the cosmetics industry for their vibrant colour.

Not surprisingly, six of India’s chilli varieties have earned the Geographical Indication (GI) tag, granted to products with unique qualities specific to their region of origin. 

The GI tag not only safeguards these varieties from imitation but also honours traditional farming practices and the micro-climates that shape their identity. From the deep-red Byadgi of Karnataka to the extremely hot Bhut Jolokia of the Northeast, each chilli has a different story.

The Guntur Sannam from Andhra Pradesh is known for its pungent punch and massive exports. The Byadgi chilli, however, is famous not for its fire, but for its vivid red colour, which lends warmth to dishes. 

Each GI-tagged chilli variety enhances culinary experiences and supports thousands of farmers and rural economies. With growing global interest in indigenous ingredients, these GI-tagged chillies represent India's agricultural wisdom, biodiversity, and the bold taste on the world stage. Here are the six GI-tagged chillies of India:

1. Guntur Sannam Chilli

It is grown in Andhra Pradesh and Telangana in Guntur, Prakasam, and Warangal. It is bright red with thick skin and medium to high pungency. Traditionally, farmers burn farm trash on the nursery bed surface to sterilize the soil. They use paddy straw for mulching.

Speciality: One of India's top export chillies, it is valued for heat and vibrant colour. It's a favourite among buyers in Asia, Europe, and the Middle East for various applications, including spice blends, sauces, and industrial spice production.

Also Read: Vazhakulam: The pineapple capital of India

2. Byadgi Chilli

It is grown in Karnataka’s Haveri district. With a wrinkled texture and low heat, it has a deep red colour.

Speciality: It is used extensively for colour extraction in the food and cosmetics industry. The oleoresin extracted from Byadgi chillies is a key ingredient in some cosmetic products, particularly lipsticks and nail polishes. The oleoresin provides a vibrant red colour and can also contribute to the long-lasting finish of these products

3. Bhut Jolokia (Ghost Pepper)

It is cultivated in Assam, Nagaland, Arunachal Pradesh, and Manipur

Small in size, Bhut Jolokia is extremely pungent and spicy. It has a Scoville Heat Units (SHU) of over 1,000,000 (10 lakh), while it is just 1500 to 2000 for Kashmiri chillies and 30,000 to 40,000 for Guntur chillies. 

Speciality: Among the world's hottest chillies, it is used in spicy pickles, chutneys, and even defence sprays. Due to its intense heat, it is used in small amounts to add a fiery kick to curries and sauces.

4. Khola Chilli (Canacona Chilli)

It is grown in the Khola village in Canacona, Goa. This bright red chilli is moderately hot, with thin skin and a smoky aroma. The traditional practice of using green manuring is followed, resulting in an organic crop. 

Speciality: It is cultivated during the Kharif season through traditional methods on terraced land. For many decades, the entire Khola village has been involved in its rain-fed cultivation for self-consumption or sale.

This chilli is a key ingredient in Goan cuisine and traditional dishes, like recheado masala (a spice paste), chilli pickles, and red chilli sauce.

Also See: In pictures: Traditional Goan Christmas foods 

5. Bhiwapur Chilli

It is cultivated in Maharashtra’s Nagpur region, especially Bhiwapur. The chilli has a smoky aroma, deep red colour and moderate pungency. Its thick skin reduces breakage and extends its shelf life, making it a good choice for farmers and consumers.

The unique agro-climatic conditions of the Bhiwapur region, particularly the soil’s water retention and micronutrient content, contribute to the chilli’s distinct characteristics.

Speciality: Bhiwapur Chilli is famous for its use in dry chutneys (like Varhadi Thecha) and fiery Maharashtrian dishes. It is also used as a natural dye in food and cosmetics.  

6. Mizo Bird’s Eye Chilli (Dalle Chilli /Mizo Chilli)

It is grown in various districts of Mizoram. With a small size, this chilli also has a high pungency with 100,000–250,000 SHU. Farmers practice organic farming without harmful chemicals or pesticides.

Speciality: It is used in spicy chutneys and fermented condiments. The chilli is popular for its intense heat and aroma, a staple in Northeast Indian cuisine. Traditional healers in Mizoram use this chilli for its anti-inflammatory and antioxidant properties.

Also Read: Five food entrepreneurs reviving regional cuisines

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