Red Chilli Powder Manufacturers in Nandurbar -

As chili is becoming more and more popular in the world today, chili chefs are beginning to realize that spicy food has much more to offer than just "powdered heat" in the form of a Red Chilli Powder Manufacturers in Nandurbar or mixed spices. And that's a great thing.

Often, chili powders are very generic and made by grinding generic chilies that have been dried.

Here are two reasons why using chili powder to “flavor” or reheat your meal may not be the best way.

First, as with any long-term drying and storage process, as soon as the peppers are picked from the plant, they start to lose their flavor almost immediately - think of fresh coffee beans. The Fresher The Better When it Comes to Flavor.

Second, often these over-the-counter chili powders use green chilies because they have a longer shelf life but are more bitter than their red cousins. Plus, you only get the "taste" of one type of chili.

Red Chilli Market in Nandurbar

There are actually thousands of different chili varieties, each with its own flavor characteristics. Some have a smoky taste, some are bitter, some are sweet, but one thing is certain, the use of a generic chili powder Certainly does not allow you to Discover The World of Different Flavors available.

And it's not just a question of warmth. A little-known fact about peppers is that they can provide heat in different ways. Some are very hard from the first bite and some take time to develop. Again, it all depends on whether or not you want a warm-up before getting that desired burn!

You can choose between the hottest pepper in the world, Bhut Jolokia or Naga, the most outrageous "Chilli Willy" pepper.

Fantastically, many peppers realize the wide range of flavors and heat levels available when using fresh peppers, or at least dried whole peppers to cook their spicy dishes, and what better way to get this variety and what factor of freshness than growing your own peppers at home!

Growing Your Own Chilies at Home From Seed.

It's really very easy but will require a little care and attention on your part, but the rewards include plentiful fresh chilies to cook with every season (chilies will actually come back with a crop year after year if you "over-winter" them properly). 

Sure you can buy some very hot peppers at the supermarket, but there is a lot more satisfaction and diversity to be had from growing your own. All you need is to choose some chili seeds, sow your seeds around March, although you can also sow later if you wish, and keep your seeds warm and moist, but not soggy (an airing cupboard is perfect for this) until they sprout. Once sprouted, you will need to move your seedlings to a well-lit area such as a sunny window sill and water only when the soil is touch try.

Lal Mirch Powder - Red Chilli Powder Nandurbar

Kashmiri Chilli Powder manufacturer Chilli Company, infamous for their "Grow Your Own Naughty Looking Chillies" range of chili seeds and chili growing kits. Visit our chili growing page for more detailed growing instructions with tips and pictures or visit our chili recipes page to get cooking.

Types of Red Chilli Powder

The Hot Red Indian

When it comes to cooking the spiciest of all meals, India certainly brings home all the glory. Our country tops the list of the largest chili-producing nations in the world and is also its most dominant exporter and consumer. Andhra Pradesh is the primary producer of chilies in the country followed by Karnataka, Rajasthan, Gujarat, and others.

There are several varieties of chilies; each unique in color and flavor. Spices Board of India identifies eighteen varieties of chilies that are grown in different parts of the country. These include Bird's eye chili (Dhani), Byadagi (kaddi and dagger), Ellachipur Sannam, Guntur Sannam, Hindpur, Jwala, Kanthari White, Kashmiri Chilli, Madhya Pradesh Sannam, Madras Puri, Nagpur, Nalchetti, Ramnad Mundu, Sangli Sannam, Sattur, Mundu, Tadappally, and Tomato Chilli.

The Fiery Lot of Andhra Pradesh

Andhra Pradesh is home to six Types of Chilies, ranging from the mild and less pungent to those that are sizzling on the palate. These are used in cooking a wide range of local food items such as spicy curries, Pachadis, Chutneys, and Pickles.

Tomato Chilli (Warangal Chappatta), as the name suggests, is peculiar to the Warangal district of Andhra Pradesh. They are short and deep red in color and are slightly less pungent and milder in flavor. Tadappally for that matter comes with thick skin, a long body, and accompanies tomato chili when it comes to pungency. Mundu, on the other hand, comes with a yellowish-scarlet red color and is fairly hot and pungent with medium heat. These are fairly spherical and are also known as Gundu Molzuka or rammed mundu. 

Nandurbar Mirchi Galli

A bright red Madras Puri can be found growing in the Nellore district of the state, whereas the Hindpur variety is red, hot, and extremely pungent.

Coming to the star chili of Andhra Pradesh that is widely used to add sparks to its cuisine, is the Guntur Sannam. They have thick red skin with high pungency and fieriness. It is a known fact that the smaller the chili, the more pungent and spicy it is. The locals believe that the bigger chilies render exquisite flavor to the dish, whereas the smaller ones are used to elevate the heat as well as the spice factor.

The South Indian Cousins

Byadagi or Kaddi chilies are grown in Dharwar, Karnataka as well as in parts of Goa. The dried chili is deep red in color with a mild pungency but aromatic flavor. Apart from Karnataka and Goa, Kerala and Maharashtra also use it in their cooking. Byadagi daggy chilies, on the other hand, are a favorite with most because of the bright red hue that they render to the preparations. These are usually long and slightly fat. They are great for making blended spices and condiments. These are often used by Maharashtrians for a spicier version of their traditional Goda masala.

Sattur is another thick-skinned chili that is quite pungent and spicy and is found mostly in Tamil Nadu. Apart from these, Kanthari white is another popular choice. They are ivory white in color and mildly spicy, small in size, and flat-bodied. On my trip to Kochi, I happened to come across this little white wonder at a local spice market. The shopkeeper had told me that these are often soaked in yogurt and salt, and then sun-dried and used as a condiment.

The Other Hot Ones

Madhya Pradesh, Gujarat, and Maharashtra also take pride in their indigenous chili cultivars that exhibit a rich combination of pungency, spiciness, flavor, and fieriness. Madhya Pradesh Sannam, Jwala, and Ellachipur Sannam are a few varieties grown in the above-mentioned states respectively and are essentially hot and pungent. Maharashtra also boasts of three other varieties that come across as extremely pungent-Nagpur chilies, Nalchetti, and Sangli Sannam.

Parts of Himachal Pradesh and Jammu and Kashmir grow a long, fleshy variety of chilies popularly known as Kashmiri Chilli Powder Nandurbar. These come with a bright red hue and don't score much on heat or pungency. Since these are harvested during winter and not throughout the year, the demand remains quite high which usually outnumbers the supply.

Hottest of all: The North-eastern varieties

The Northeast of India would win the battle of the spice hands down. One of the world's hottest chilies comes from the region whereas the other one (bird's eye chili) is another potent variety.

Just a nibble of Bhut Jolokia will make tears run down your face! Deep red in color, this is a star ingredient in some of the most sensational preparations of northeast India. Originally grown in Assam, Red Chilli Powder Manufacturers in Nandurbar is a hot favorite in Nagaland, Manipur as well as Mizoram. It has a distinct aroma and a fiery flavor that renders the dish blazing heat. These are dried, pickled, or used as is by the locals.  

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