In the competitive world of spice trade and culinary arts, three specific varieties of red chili stand out for their distinct roles in food preparation: 314, 5531 (Byadgi), and Teja (S17).

The 314 variety is highly favored for premium pickles, such as the traditional South Indian Avakaya, because it offers a medium pungency ranging between 25,000 and 35,000 SHU. This variety provides a balanced, steady kick that complements the sourness of the pickle without overpowering other spices.

In contrast, the 5531 variety, commonly known as Byadgi, is the preferred choice for pachadis and colorful pickles where a vibrant appearance is more important than intense heat. It has a low pungency of only 10,000 to 20,000 SHU but boasts a “Very High” ASTA color value, characterized by its deep red hue and signature wrinkled skin.

Finally, for those seeking maximum heat, the Teja (S17) variety is the standard for spicy curries and masalas. As one of India’s hottest chillies, it reaches a very high pungency of 65,000 to over 100,000 SHU with a moderate color profile, making it the essential ingredient for intense, flavorful non-vegetarian dishes and high-heat spice blends.

I