Whole Resham Patti Chillies (60g) - 1/5 heat: molasses-y
Whole Sirarākhong Hāthei Chillies (100g) - 3/5 heat: smoky
Whole Guntur Sannam Chillies (110g) - 2/5 heat: tomatoey
- Whole Kashmiri Chillies (100g) - 4/5 heat: citrusy
Read The Diaspora Chilli Primer that our recipe editor Asha put together for more information about the differences between these chillies, including how to dehydrate them, and ideas for how to use them!