One spice that needs no introduction is the fiery red chillies. Affectionately called ‘lal mirch’ in Hindi and ‘lal lanka guro’ in Bengali, red chilli powder benefits aren’t simply limited to the heat it brings to your favourite savouries. It also acts as a flavour enhancer and a colourant, adding character to your meals. While we are familiar with a select few chilli powder types available in the market, did you know that this beloved ingredient is actually cultivated in a dizzying array of varieties all over India? Let's venture out and learn more about some of the best red chilli powder you can incorporate into your next dish.
Understanding the Heat: Scoville Scale and Indian Chilli Varieties
To thoroughly understand the allure of red chilli powder and its prowess, we first need to talk about the level spice! These criteria are measured by the Scoville Scale, named after its inventor, pharmacist Wilbur Scoville, in 1912. This scale takes into account the concentration of capsaicin and its pungency to bestow a benchmark of spiciness to your favourite chillies. The measurements signify how many units (dilutions) it takes until the fiery effect (of capsaicin) is no longer effective. For instance, the world's hottest chilli, Carolina Reaper sits at a whopping 1.5 million up to 2.2 million Scoville Heat Units, whereas paprika ranges just between 100 and 500 SHU.
The Indian chillies are a sure diverse lot, so to speak. They range anywhere from mildly sweet heat to ferociously hot. Being a diverse country, here is a list of red chillies and the region they are found in:
● Kashmiri chillies grown in Kashmir
● Byadgi chillies hail from Karnataka
● Guntur chilli is found in Andhra Pradesh
● Sankeshwari is cultivated in Maharashtra
● Kanthar chillies are from Kerala
● Jwala chillies are grown in Gujarat
● Bhut Jolokia, or the Ghost Pepper, is native to Assam, Nagaland and Manipur.
Types of Red Chilli Powder: Flavour Beyond the Heat
The red chilli powder benefits and its uses aren't constrained to its heat as discussed above. Such regional varieties give way to a burst of flavour potential that one can actively use in their day-to-day cooking. To do so, let us explore the diverse types of red chilli powder available in India and their properties:
1. Kashmiri Red Chilli Powder
Flavour Profile: Kashmiri chilli powder is widely popular in Indian households due to its mild heat, sweet undertones and rich pigment, which does not overwhelm your palate.
Colour: Vibrant bright red.
Heat Level: Low, about 1,000-2,000 Scoville Heat Units (SHU)
Common Uses: Kashmiri chilli powder uses are diverse due to its smoky flavour. It can be seen in North Indian curries, tandoori dishes, and gravies for a rich colour.
2. Byadgi Red Chilli Powder
Flavour Profile: Byadgi Red Chilli Powder is a preferred spice in the south owing to its moderate heat and smoky and fruity notes.
Colour: Deep unique red.
Heat Level: Medium or 8000 to 15000 Scoville Heat Units (SHU).
Common Uses: Byadgi is extensively used in curries, pickles, vegetable preparations and chutneys. It is perfect for sambars, rasams and fiery seafood curries.
3. Guntur Red Chilli Powder
Flavour Profile: Guntur chilli redefines Andhra cuisine due to its intense heat and sharp, pungent flavour.
Colour: Dark red.
Heat Level: High, ranging between 18000-30000 Scoville Heat Units (SHU)
Common Uses: Guntur red chilli powder uses include spicy gravies, pickles and chutneys as well as spice blends.
4. Kanthari Red Chilli Powder
Flavour Profile: Also known as Bird's Eye Chilli, Kanthari boasts a sharp heat with a peppery undertone.
Colour: Light to bright red.
Heat Level: Extremely High at about 50,000 to 100,000 Scoville Heat Units (SHU)
Common Uses: Apart from its usage in Kerala cuisine, Kanthari is also a fundamental spice in Thai and Vietnamese foods, adding a layer of intense heat to hot sauces, meat preparations and fiery marinades.
5. Dalle Khursani Red Chilli Powder
Flavour Profile: Dalle Khursani is a unique chilli with an explosive yet fresh fiery heat, featuring fun fruity notes.
Colour: Bright red to orange.
Heat Level: Extremely hot between 1,00,000 to 3,50,000 Scoville Heat Units (SHU).
Common Uses: Native to the Himalayas, Dalle Khursani red chilli powder uses range in Nepalese and Sikkimese cuisine. Dishes like pickles and condiments as well as meat preparations are commonly made with the spice.
6. Bhut Jolokia Chilli Powder
Flavour Profile: Its alternate name ‘Ghost Pepper’ gives away the nature of the chilli. It features an intense heat and notable pungency with an addictively fruity undertone.
Colour: Reddish-brown to bright red
Heat Level: Extremely hot, one of the hottest peppers in the world. It stands strong at 1 million Scoville Heat Units (SHU).
Common Uses: While used sparingly due to its potent heat, the chilli is incorporated in numerous curries, stir-fries, stews, pickles, chutneys and more.
Selecting and Storing Red Chilli Powder: Expert Tips
● Look for fresh chilli powder with a vibrant hue. Poor storage conditions may result in faded colour or loss of freshness.
● Keeping the store-bought red chilli powder in an airtight spice jar away from heat can help you retain its aroma and prevent it from turning rancid.
● Always wear a glove or use spoons when transferring the selected red chilli powder into your food. This will prevent you from contracting fiery sensations in your hands due to the capsaicin content in the red chilli powder.
How to Choose The Right Red Chilli Powder?
The answer is quite simple: pick the one from these chilli powder types that most aligns with your spice tolerance and the flavourings of the dish. Consider using Kashmiri or Byadgi chilli powder if you are looking for a colourant with minimal heat. Whereas, when you are concocting a stew that requires clean and bold flavours, then Dalle Khursani or Bhoot Jolokia can be excellent picks.
This ingredient is a staple in every household across the country, each with its own variation of the indisputable spice. Red chilli powder benefits your day-to-day cooking, turning simple homemade food into a restaurant-quality experience. So, pick your favourite and get creative with these types of chilli powder at your disposal.
The foolproof way to guarantee freshness and flavour in spices is by buying them from trusted sources. Sunrise Masala is the best in its league, giving you an extensive list of blended and whole spices such as Sunrise Pure Kashmiri Mirch Powder, Garam Masala Powder, Black Pepper and more.
FAQs
1. How should red chilli powder be stored, and what is its shelf life?
To ensure that your red chilli powder (no matter its type) stays fresh for longer and remains potent, store it away in a cool dark place in an airtight container. Ensure that this spice box is set away from heat. In such cases, the chilli powder may last for 6 months or more, depending on the date of manufacturing.
2. Can I substitute one type of red chilli powder for another in a recipe?
Sure! That said, while substituting, ensure that the required heat and flavour in a recipe are well compensated for by the new red chilli powder. While Guntur chilli may present you with heat, it cannot relay the intense colour as that of a Kashmiri chilli. Hence, a close alternative can be Byadgi chilli powder.