North East India is renowned for its diverse and fiery varieties of chillies, which are integral to the region’s cuisine and culture.

• Naga King Chilli (Raja Mircha): Hailing from Nagaland, the Naga King Chilli is one of the hottest chillies in the world, with a distinct smoky flavor. Known for its heat, it is often used in traditional Naga dishes and pickles.

• Assam Bhut Jolokia (Ghost Pepper): Also recognized as one of the hottest chillies globally, the Bhut Jolokia is famous for its intense heat and flavor. It is native to Assam and often used in sauces, pickles, and even medicinal remedies.

• Bird’s Eye Chilli: Commonly found across the North East, this small yet pungent chilli is often used in everyday cooking. It has a sharp heat and is typically eaten raw or added to chutneys and curries.

• Tepa Chilli: Native to Assam, the Tepa Chilli is unique for its shape and medium heat. It is widely used in Assamese households for its flavor, both fresh and dried.