Bhaji Indian
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Further InformationEdit 
A C. annuum variety from India. Long, tapered red pods with moderate heat (30,000–60,000 SHU). Used in Indian subcontinent cuisine in curries and other dishes. "Bhaji" is a general term in South Asian cooking referring to fried or spiced vegetables; this pepper variety takes its name from its culinary use. Part of the broad category of medium-hot Indian annuum peppers.
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Bhaji Indian
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A-L-R-6-007
C. annuum
30,000 - 60,000
Hot (15,001–100,000 SHU)
Red
Further InformationEdit
A C. annuum variety from India. Long, tapered red pods with moderate heat (30,000–60,000 SHU). Used in Indian subcontinent cuisine in curries and other dishes. "Bhaji" is a general term in South Asian cooking referring to fried or spiced vegetables; this pepper variety takes its name from its culinary use. Part of the broad category of medium-hot Indian annuum peppers.
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