chillies (lal mirch/hari mirch)

Red and green chillies are widely used in Indian cuisine, Recipes generally give a colour, rather than a variety. Many varieties are grown in India and are used in a regional or seasonal context. Kashmiri chillies are dark red and mild, Goan chillies are short and stubby and mundu chillies are round. Small dhani (bird’s eye chillies) are the hottest.