India is known for producing many varieties of red chili peppers, common in hot countries. But guess what? Chilies didn’t start in India! They actually came here with the Portuguese around 500 years ago. Since then, they’ve grown well here, and we’ve developed many kinds of red chilies. Red Chili powder is an essential spice used in Indian cooking, and it is always part of the masala dabba. I use regular red chili powder, also called lal mirch (the Hindi word “lal” means red, and “mirch” means chili pepper), and Kashmiri red chili powder in my cooking. You can easily find red chili powder in stories. However, it can contain additives such as artificial colors and preservatives. Hence, I prefer to make spice powders and spice blends such as coriander powder, cumin powder, red chili powder, and garam masala at home. It is easy to make ground red chili powder at home, and it is fresh, flavorful, and aromatic. I hope you give it a try and see the difference yourself!
Watch How to Make Red Chili Powder
Popular Types of Indian Red Chilies
Indian red chilies come in different shapes, sizes, and levels of spiciness. Whether it’s the mild Kashmiri red chili or Byadki or Guntur, each type adds a special flavor to our favorite Indian dishes. Kashmiri Red Chili: Kashmiri red chili is famous for its bright red color and mild spiciness. It’s often used to give dishes a nice color without making them too spicy. You might find it in dishes like chutneys or tandoori chicken. Byadgi Chili: Byadgi chilies come from Karnataka in South India. They’re not too spicy and have a deep red color. People use them to add flavor and color to South Indian dishes like sambar. Guntur Chili: Guntur chilies are really spicy and have a strong flavor. They’re from Andhra Pradesh and are used in curries and pickles. Even though they’re super hot, they are popular and well-loved. Sannam Chili: Sannam chilies have a medium level of spiciness and are used in many Indian dishes, both dry and with gravy. They add a nice kick to the food without being too overwhelming. Naga Jolokia (Ghost Pepper): Naga Jolokia is one of the hottest chilies in the world. It comes from Northeast India. Because it’s extremely spicy, people use it very carefully. Bhoot Jolokia (Ghost Pepper): Bhoot Jolokia is another super spicy chili from Northeast India. It is used in small amounts to add a lot of heat to dishes and sauces. Just a little bit can make a big difference in the spiciness of a dish.
Cayenne vs Chili powder vs Kashmiri chili powder Vs Paprika
The difference between the three is due to the type of chili used, their heat and color. Kashmiri Chili powder is the mildest and has a vibrant red color. It is used when you want to get a red color to a dish without adding much heat. Regular Indian Chili powder typically has more heat than the mild Kashmiri version. It is made from ground-dried chili peppers (most commonly with Byadki or Guntur chili peppers). Cayenne is made from dried cayenne peppers and has a sharp, fiery flavor. Cayenne is typically about the same amount of heat as Indian Chili Powder. Paprika is the mildest of all, but has a different flavor profile as it is made from sweet peppers.
Why Make Red Chili Powder at Home?
Making red chili powder at home has several benefits that can enhance the final taste of the dish. Here are some reasons why you should consider making it yourself:
How to Make Indian Red Chili Powder?
Get the chilies ready: Take the stems off the red chilies.
Roast the chilies: Put them in a pan and cook them over medium heat until they get crispy. Stir them often. You’ll know they’re ready when they’re crispy and smell good. If you break one, it should easily break, not bend.
Pro-tip: You can also sun-dry the red chilies in place of roasting.
Let them cool: Take the chilies off the heat and let them cool down completely.
Grind them: Once cool, put them in a spice grinder until they become a fine powder.
Cool and store: You can spread the powder on a tray and let it cool completely. Then, put it in a clean, dry container with a tight lid. If you want it smoother, you can sift it through a strainer before storing it.
How to Store?
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