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Red Chilli
Guntur Red Chilli Powder
Sharp, clean heat from hand-sorted Guntur chillies with no added colour.
₹80.75
₹95
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Guntur in Andhra Pradesh is where Indian heat comes from. The Sannam variety grown around it carries a straightforward, clean burn that builds rather than a smoky or fruity heat, which is exactly what an Andhra or Telangana curry needs.
We buy dried pods from Guntur mandis, hand-sort out broken and discoloured pieces, remove most of the stalk, and mill without the seeds ground separately back in for bulk. Cheap chilli powder gets much of its heat from ground seed and its colour from added dye; ours gets both from the pod wall.
Expect a bright brick red that darkens slightly in oil and a heat that is assertive without flattening other spices. If you are used to supermarket chilli powder, reduce the quantity by about a third on first use.
Every batch is tested for Sudan dye and Rhodamine B, the two adulterants most often found in bright red chilli powder.
We buy dried pods from Guntur mandis, hand-sort out broken and discoloured pieces, remove most of the stalk, and mill without the seeds ground separately back in for bulk. Cheap chilli powder gets much of its heat from ground seed and its colour from added dye; ours gets both from the pod wall.
Expect a bright brick red that darkens slightly in oil and a heat that is assertive without flattening other spices. If you are used to supermarket chilli powder, reduce the quantity by about a third on first use.
Every batch is tested for Sudan dye and Rhodamine B, the two adulterants most often found in bright red chilli powder.
100% dried red chilli (Capsicum annuum, Sannam variety), stalks removed.
No artificial colour, dye or filler.
No artificial colour, dye or filler.
Clean, building heat rather than a flat burn.
Colour comes from the pod, never from added dye.
Hand-sorted to remove broken and discoloured pods.
Tested for Sudan dye and Rhodamine B.
Colour comes from the pod, never from added dye.
Hand-sorted to remove broken and discoloured pods.
Tested for Sudan dye and Rhodamine B.
Andhra-style curries: one to one and a half teaspoons per four servings.
Tempering: quarter teaspoon added off the heat so it does not scorch.
Rubs and marinades: mix with a little oil first to bloom the colour.
Start with two-thirds of what your recipe states.
Tempering: quarter teaspoon added off the heat so it does not scorch.
Rubs and marinades: mix with a little oil first to bloom the colour.
Start with two-thirds of what your recipe states.
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