Chilli is the dried ripe fruit of the genus Capsicum. Capsicum annuum is an annual sub –shrub, the flowers of which are borne singly and fruits usually pendent, which provide red peppers, cayenne, paprika and chillies and sweet pepper (bell pepper) a mild form with large inflated fruits.

Capsicum frutescence is a perennial chilly with small sized pods which are highly pungent. It is commonly known as ‘bird chilly’ and ‘Tabasco’.

It was first introduced in India by Portuguese towards the end of 15th Century. Now it is grown all over the world except in colder parts.
Dry chilly is extensively used as spice in curried dishes. It is also used as an ingredient in curry powder and in seasonings. Bird chilly is used in making hot sauces as pepper sauce and Tabsco sauce. Paprika, Bydagi chilly, Warangal chapatta and similar high colour less pungent varieties are widely used for colour extraction. This colour is highly popular among food and beverage processors for its use as a colourant, since this being a ‘natural plant colour’. As a medicine it is used as an counter irritant in Lumbago, Neuralgia, and Rheumatic disorders. Capsicum has a tonic and carminative action. Taken inordinately it may cause gastro-enteritis. The enzyme isolated from chilly is used in the treatment of certain type of cancers. Oleoresin capsicum is used in pain balms and vaporubs. Dehydrated green chilly is a good source of vitamin ‘c’

India is one of the world’s largest producers of red chili, and there are many different types of red chili grown in the country. Some of the most common types of red chili grown in India include:

1. Guntur Sannam: This is a popular variety of red chili grown in the Guntur district of Andhra Pradesh. It is known for its bright red color and medium heat level, and is commonly used in Indian cuisine.
2. Byadgi: This is a mild variety of red chili grown in the Karnataka state of India. It is known for its deep red color and has a heat level of around 2,500 Scoville heat units.
3. Mirchimukka: This is a medium-hot variety of red chili grown in the Andhra Pradesh and Telangana states of India. It has a heat level of around 30,000 Scoville heat units and is commonly used in Indian cuisine.
4. Kalimpong: This is a hot variety of red chili grown in the Kalimpong district of West Bengal. It has a heat level of around 50,000 Scoville heat units and is commonly used in pickles and chutneys.
5. Jwala: This is a hot variety of red chili grown in the Gujarat state of India. It has a heat level of around 60,000 Scoville heat units and is commonly used in Indian cuisine.

Overall, India is home to a wide variety of red chilies, each with its own unique flavor, color, and heat level. These chilies are used in a wide range of Indian dishes and are an important part of the country’s cuisine.

Red chili is an important spice in Indian cuisine. It is used to add flavor and heat to dishes, and is a key ingredient in many traditional Indian recipes.

Red chili is typically made from dried and ground red chili peppers, which are native to India and other parts of Asia. The heat of the chili is measured in Scoville heat units, with Indian red chilies typically falling between 30,000 and 50,000 Scoville heat units.

In India, red chili is commonly used in dishes such as curries, pickles, and chutneys. It is also used to make chili powder, which is a blend of ground red chilies and other spices such as cumin, coriander, and turmeric.

Red chili is known to have many health benefits, including boosting the immune system, aiding in weight loss, and reducing inflammation. It is also a good source of vitamins A and C, as well as iron and other minerals.

Overall, red chili is an important and widely used spice in Indian cuisine. It adds flavor and heat to dishes, and has numerous health benefits.