Chilli is measured by its Heat/Pungency called Scoville Heat Units (SHU)

The most commonly consumed chillies in India are Guntur & Byadgi chilli. It is called differently in different regions. A variety of Byadgi is Kashmiri Chilli which is popular in Northern parts of India.

Chillies are categorized by various factor, traditionally it is saperated by its flavour, heat & color. Today we have popular method called SHU. It involves extracting the capsaicinoids from a pepper and diluting them with a solution of sugar and water until the heat of the pepper can no longer be tasted by a panel of professionally trained taste testers. More dilutions indicate a higher heat index rating and therefore a higher concentration of capsaicinoids. For example: Guntur is at 30,000 to 3,50,000 SHU i.e. 1 part chilli to 3.5 Lakh part dilution.