Red chilli powder is a finely ground spice made exclusively from dried red chillies, essential in Indian culinary arts for its distinctive heat, vibrant color, and intense flavor profile. It is produced using select chilli varieties such as Kashmiri, known for its bright red color and mild heat, and Guntur, prized for its fiery pungency. This powder is indispensable in enriching gravies, dals, stir-fries, marinades, and pickles by imparting a rich red hue and subtle warmth, making dishes visually appealing and aromatic. Its applications extend to spice blend preparations like garam masala, enhancing overall taste complexity. The heat level varies according to the chilli type used, rated on the Scoville scale, offering culinary flexibility from mild to hot. Red chilli powder is carefully processed under hygienic conditions to preserve its color, flavor, and pungency, making it a premium choice for restaurants, food processors, and spice dealers in the B2B segment.
Key Features
| Features | Description |
|---|---|
| Source Variety | Kashmiri chilli for color, Guntur chilli for heat |
| Color Range | Deep crimson to bright red |
| Flavor Profile | Smoky, pungent, to mildly sweet |
| Heat Level | Varies from mild to hot depending on chilli variety, measured on the Scoville scale |
| Texture | Fine powder for easy blending and consistent cooking |
| Usage | Ideal for curries, dals, marinades, stir-fries, pickles and spice blends like garam masala |
| Packaging | Bulk quantities suitable for industrial and commercial use |
| Quality Standards | Processed hygienically ensuring color and pungency retention |
| Shelf Life | 12 to 18 months under proper storage conditions |
| Attributes | Description |
|---|---|
| Ingredient | 100% dried red chilli powder |
| Varieties Available | Kashmiri, Guntur, Byadgi |
| Moisture Content | Below 10% |
| Color Value (ASTA) | Up to 100 for Kashmiri variety |
| Scoville Heat Units (SHU) | 1000-8000 (Kashmiri mild) to 35000+ (Guntur hot) |
| Packaging Type | Food-grade tightly sealed bags or bulk sacks |
| Origin | India |
| Storage Condition | Cool, dry place away from direct sunlight |
| Shelf Life | 12-18 months when stored properly |
| Appearance | Uniformly fine, bright red powder |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
Kashmiri red chilli powder is known for its bright red color and mild heat with a Scoville heat unit of around 1000-2000, making it ideal for enhancing color without overwhelming spiciness. Guntur red chilli powder offers a much higher heat level exceeding 35000 SHU with a pungent flavor, suitable for dishes requiring intense heat.
Moisture content below 10% is critical to prevent microbial growth and preserve the vibrant color and pungency of red chilli powder. Excess moisture can cause caking, spoilage, and diminished shelf life.
Yes, the fine texture and consistent flavor make this red chilli powder ideal for blending into spice mixes such as garam masala, curry powders, and other seasoning formulations.
Bulk packaging is available in food-grade sealed bags or bulk sacks that protect the powder from moisture and contamination during storage and transportation.
The powder is processed under hygienic conditions with controlled drying and grinding techniques that prevent color fading and retain the essential oils responsible for aroma.
Country Of Origin: India
Red chilli powder is a vibrant, fiery spice made by grinding dried red chillies into a fine powder. It's a cornerstone of Indian cuisine, known for adding heat, color, and depth to dishes ranging from curries and dals to marinades and
- Enhances gravies, stir-fries, and pickles
- Used in spice blends like garam masala
- Adds visual appeal and warmth to dishes
Key Characteristics
-Color: Ranges from deep crimson to bright red, depending on the chilli variety (e.g., Kashmiri for color, Guntur for heat)
- **Flavor**: Can be smoky, pungent, or mildly sweet
- **Heat Level**: Varies by type—measured on the Scoville scale. Kashmiri is mild
