Chilli - فِلفِل حار

Here are some types of chilies and their specifications:

• Guntur

This chili is known for its fiery heat and is usually deep dark red or orange-red in color. 

• Kashmiri

This chili is less spicy than other Indian chilies and gives food a deep red color. 

• Bhoot Jolokia

Also known as the ghost pepper, this chili is extremely spicy with a Scoville heat unit (SHU) value of 1,041,427. It is popular in the northeastern states of India. 

• Byadgi

This chili is long, wrinkled, and dark red in color. It is mildly spicy and has an aromatic flavor. It is often used in South Indian cuisine and is an important ingredient in Udupi cuisine. 

• Kanthari

This chili is very pungent and is found in Kerala, Tamil Nadu, and Meghalaya. 

• Dhani

Also known as Birds Eye Chili, this chili is tiny but very spicy. It is used in cooking, chutneys, and pickles. 

• Ramnad Mundu

This chili is dark, shiny, and reddish-yellow in color. It is known for its great flavor and aroma and is often used as a condiment.