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Bold, fiery, and full of flavour, Fresh Hot Pepper — known as Hari Mirch in Hindi and Pacha Milagai in Tamil — is a versatile hot chilli variety that brings intense heat and vibrant colour to Indian, Caribbean, and global cooking. With its firm flesh and sharp, immediate heat, hot pepper is an essential ingredient for those who love bold, spicy food. Browse our full range in Spices & Flavour Boosters or explore all our fresh produce in Fresh Foods.
Use whole in tempering (tadka) with mustard seeds and curry leaves for a bold heat in dal and sambar. Chop finely into curries and sabzis for an intense spice kick, blend into hot chilli chutney with garlic and tamarind, or pickle in lemon juice and salt for a fiery Hari Mirch Achaar. In Caribbean cooking, use in pepper sauce and jerk marinades for authentic island heat.
Store in a sealed bag or airtight container in the refrigerator — they keep well for 1–2 weeks. For longer storage, freeze whole and use directly from frozen in cooking. Wash hands thoroughly after handling and avoid touching eyes.
Q: How hot are hot peppers?
A: Hot peppers vary in heat level but are generally in the medium-to-hot range. Always taste a small piece before adding to a dish to gauge the heat level and adjust quantity accordingly.
Q: How do I reduce the heat when cooking with hot peppers?
A: Remove the seeds and white membrane inside — this is where most of the capsaicin is concentrated. Using fewer peppers and adding dairy (yoghurt, cream) or coconut milk to the dish also helps balance the heat.
Q: Can I use hot peppers in Indian cooking?
A: Absolutely — hot peppers are widely used in Indian curries, chutneys, tempering, and pickles. They add a bold, immediate heat that is the hallmark of authentic Indian spicy cooking.
