Red chilli powder is a kitchen staple all over the world—particularly in Indian cooking. But did you know that all red chilli powders are not the same? From smoky undertones to fiery heat, various types of chilli powder impart different flavor profiles and heat levels to your food.
Types of Red Chilli Powder
- Byadgi Chilli Powder
Origin: Karnataka, India
Heat Level: Mild to medium
Color: Deep red
Flavor Profile: Earthy, slightly fruity aroma
Best Uses:
Byadgi chilli powder is prized for its vibrant red colour and relatively milder heat. It’s widely applied in South Indian cuisine such as sambar, rasam, and chutneys. Due to its dark color, it’s a choice of preference when adding color to curries, gravies, and sauces without dominating the tongue with spiciness.
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- Guntur Sannam Chilli Powder
Origin: Andhra Pradesh, India
Heat Level: Medium to hot
Color: Bright red
Flavor Profile: Hot and pungent with traditional chili kick
Best Uses:
Guntur Sannam is a traditional favorite in Andhra cuisine, cherished for its fiery pungency and boldness. Add zest to your spicy pickles, hot curries, and traditional Andhra dishes like Gongura and Pappu with this chili powder. It adds a good spice quotient and richness to meat-based dishes too.
- Teja Chilli Powder
Origin: Andhra Pradesh, India
Heat Level: Very hot
Color: Dark red
Flavor Profile: Strong and pungent heat
Best Uses:
One of the hottest chilli powders available, Teja is for those who like their food very hot. It’s used in most Indian street foods, spicy chutneys, and heat-charged dishes. It also finds use in the food processing industry, especially in spice blends and ready-to-eat food.
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- Kashmiri Chilli Powder
Origin: Jammu & Kashmir, India
Heat Level: Mild
Color: Bright crimson red
Flavor Profile: Mild heat with a touch of sweet, smoky aroma
Best Uses:
Kashmiri chilli powder is all about looks. It imparts a deep red hue to dishes without contributing much heat. It’s used extensively in tandoori marinades, Rogan Josh, and butter chicken. It’s ideal when you desire restaurant-style red color in your gravies and biryanis.
- Mundu Chilli Powder
Origin: Tamil Nadu, India
Heat Level: Mild
Color: Bright red to orange
Flavor Profile: Smoky and tangy
Best Uses:
Mundu chilies are round and small, and their powder gives a distinct smoky tang to food. It’s best used in Tamil-style curries, particularly vegetarian curries, kootu, and kara kuzhambu. Its tanginess can actually enhance the depth of flavor in simple recipes.
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