Also called "ghost pepper," it is a hybrid chili cultivated mostly in the northeastern region of the country. The ripe peppers are roughly two-three inches long and one inch wide.
Dhani
Northeast's bird's eye chili is the tiniest of all the chilies found in India, but it scores high on the heat scale. They are widely used in Manipur and Mizoram to make pickles and chutneys.
Guntur sannam
Andhra Pradesh is home to the guntur sannam chili which has four variants depending on the variation in their red color. Rich in vitamin C and protein, this chili has a thick skin.
Kashmiri chilies
Grown in Kashmir and Himachal Pradesh, Kashmiri chilies are famous for their distinct deep red color. They are used extensively to add color to dishes without making them too spicy.
Byadagi chili
Byadagi chili is grown in Karnataka and named after the town Byadgi. This chili is also known for its deep red color and less heat. They come in two types: dabbi and kaddi.