The popular stereotype that Indian food is spicy holds a morsel of truth. India is renowned for its rich culinary traditions, and chillies play a vital role in adding the characteristic heat and flavour to its diverse dishes. Among the hottest chillies grown in India is the kanthari chilli, known for its intense heat and unique flavour profile.
Let’s explore the kanthari chilli and other top contenders for the hottest chillies in India. Kanthari chilli - small but mighty The kanthari chilli, also known as bird’s eye chilli in Kerala, is a small but potent variety. Despite its diminutive size, it packs a significant punch, with Scoville Heat Units (SHU) ranging from 50,000 to 100,000.
This makes it much hotter than the common jalapeño, which averages around 2,500 to 8,000 SHU. (The Scoville Heat Unit (SHU) is a measure of the spiciness or heat of chilli peppers and other spicy foods. Named after its creator, American pharmacist Wilbur Scoville, the Scoville scale quantifies the amount of capsaicin present in a pepper.
Capsaicin is the compound responsible for the sensation of heat. The title of the hottest chilli in the world is currently held by the variety Pepper X with 3.18 million SHU.
) The kanthari chilli is typically small, slender, and often white or light green when immature, turning red upon ripening. It has a sharp, pungent flavour that can enhance the taste of various dishes. Commonly used in South Indian cuisine, particularly in Kerala, it adds a fiery kick t.
