Red chilli powder

Red chilli powder is prepared by finely grinding clean, sound, mature dried ripe pods of plants belonging to the genus Capsicum, primarily Capsicum annuum.

It is widely processed and traded in a finely ground dry powder form.

It gives a distinctive sharp heat from natural capsaicin and a strong pungent bite that defines heat levels in curries and spice blends. Beyond the heat there are earthy undertones and, depending on the cultivar, notes that can be fruity and mild or intensely stinging and biting.

It is an indispensable foundation spice in virtually all regional Indian savoury preparations, including curries, kormas, sambars, and pickle masalas.

Add it while sautéing the wet onion–ginger–garlic–tomato base so the flavours bloom; use it in wet and dry marinades for meats, seafood and paneer before grilling or frying; or stir it briefly into hot ghee or oil right at the end of a tadka, often taking the pan off direct heat to prevent scorching.

Chillies are native to tropical South America and were introduced to the Indian subcontinent by Portuguese navigators during the late fifteenth and sixteenth centuries.

Red chilli powder is concentrated in capsaicinoids and carotenoid pigments like capsanthin and capsorubin, and provides small amounts of iron, potassium, and dietary fibre.