Red Chilli

India exports various types of red chili peppers, each with its unique flavor profile, heat level, and culinary uses. Some of the common types of red chilies exported from India include:

1. Kashmiri Red Chili: Kashmiri chilies are known for their deep red color and mild to moderately spicy flavor. They are often used for their vibrant color in dishes like tandoori chicken and various Indian curries.

2. Byadgi Red Chili: Byadgi chilies, grown in Karnataka, have a bright red color and a mild to moderately spicy taste. They are used for their color and flavor in South Indian cuisine.

3. Guntur Red Chili: Guntur chilies are one of the spiciest varieties grown in the Guntur region of Andhra Pradesh. They are often used to make chili powder and are known for their intense heat.

4. Sannam S4 Red Chili: Sannam S4 chilies have a medium to high level of spiciness and are commonly used in Indian cuisine, especially for their heat and flavor.

5. Teja Red Chili: Teja chilies are hot and are often used in the production of chili powder. They are known for their fiery spiciness.

6. Bird's Eye Chili: Bird's eye chilies are tiny but incredibly hot. They are used in various cuisines for their intense heat and are often used in spicy sauces and condiments.

The choice of red chili variety for export depends on factors such as heat level, flavor preferences, and the specific culinary uses in the target market. India's diverse chili production allows it to cater to various international demands for spiciness and flavor.