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Indian Green Chili Peppers

In the context of Indian food, I often see "green chili peppers" as an ingredient.  What kind of peppers are these?
 
The Great Google Oracle is giving me answers all over the place, anywhere from an Anaheim Chili Pepper to a Bhut Jolokia.
 
What are some of the common green chili peppers used in Indian cooking?  I'd like to try to grow a few.
 
Finger hots aka jwala aka hari mirch.
 
There seems to be a milder version when used for things like fried green chilis. Those could be green Kashmiri. They all look pretty similar and the hottest is a little bit less than a cayenne. The stuffing variety is about as mild as a Anaheim and they would work just fine for stuffed hari mirch.
 
If you have an Indian market nearby just ask for the milder Finger Hots. They are delicious deep fried like a tempura style and not much hotter than a jalapeno. The smaller pusa jwala mirch are the ones with some zip but still not brutal. They are smaller than the Finger Hots at my market.
 
Thanks!  These suggestions have given me some direction.
 
I tried a more targeted Google search for "Pusa Jwala", and found a link to the Hippy Seed Company.  They have a small section of Indian peppers:
 
https://thehippyseedcompany.com/product-tag/indian/
 
And I found an old discussion on the Pusa Jwala right here on THP:
 
https://thehotpepper.com/topic/7799-pusa-jwala/
 
Looking into the "Kashmiri Mirch" lead to another insightful link right here on THP:
 
https://thehotpepper.com/topic/35590-kashmiri-chilli/
 
It's an older thread, but it seems like people were having some difficulty finding seeds for the Kashmiri.  But it sounds like an interesting pepper if you want to kick up the heat from the Pusa Jwala.
 
Since the Kashmiri Mirch is acclimatized to grow in Kashmir, that's often a pepper plant that is frustrating to grow down here along the Gulf Coast.
 
I might give the Pusa Jwala a try.  Those seeds are available, and it looks like this pepper has a wider growing range.
 
 
India is also one of the world's largest growers/exporters of cayenne. The red are dried to create crushed red pepper, and the dried red pods, and fresh green are used in cooking. So you are also being authentic with a cayenne, if in a pinch for an Indian pepper. ;)
 
There really is no one kind of pepper that Indians prefer to use.  The aforementioned peppers are used, but there are peppers similar to prik kee noo (the small peppers), donne sali, and guam boonie pepper that my parents used to grow and eat.  Those have to be my favorite peppers in the world.  They (and now I) eat those raw with anything we may be eating.  My parents also used them in cooking.  But they also used cayenne-types that they grew, as well for cooking.  The reasoning I think for the variety is that the pepper is used more for heat while the myriad of spices really impart most of the flavor.
 
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