Shaman extra hot chilli powder – intense spice for bold cooking

Shaman Extra Hot Red Chilli Powder packaging with red chilli powder and peppers on a wooden surface.

Shaman Spices Red Chilli Powder packaging with text on a teal background

Shaman Extra Hot Red Chilli Powder packaging on a teal background

Spice set with 'Shaman' branding on an orange background with text 'Care What You Eat & choose authentic Shaman spices'.

Extra Hot Chilli Powder

Rs. 105.00; ~~Rs. 129.00~~; Rs. 105.00
Unit price: per

Size: 100g Pouch 100g Pouch 200g Pouch 500g Pouch

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Royal Spice, Reclaimed Authenticity

Traditional recipe from royal kitchens
Handpicked whole spices, cryo-ground
No fillers, no preservatives

India's commercial "extra hot" chilli powder is almost invariably from one source: Guntur, in Andhra Pradesh, where nearly half the country's chilli is grown, and which has a Geographical Indication tag for chilli, not for its heat. Kashmiri chilli is cultivated to be mild and bright, but Guntur chillies run anywhere between 35,000 and 90,000 Scoville units several times hotter than the colourful chilli in this range.

What is it?

Cryogenically ground extra hot chilli containing no more than 2% refined cottonseed oil and nothing else.

What is so special about it?

This is the hot end of Shaman's chilli range, the opposite of Kashmiri chilli for colour and mildness. Cryogenic grinding keeps it below its brittle point, preserving flavour and nutritional value.

Why choose Shaman?

Extra hot chilli and a small amount of cottonseed oil are listed, with nothing left off the label. No added colours or preservatives, exactly as printed.

How do you use it?

Add to a curry or gravy early on, so it cooks into the base rather than sitting on top. Add to a yoghurt tandoori marinade for added bite under the char. Add a pinch to pickles, chutneys or a dry rub before grilling.

What foods complement it?

Anywhere chilli heat is meant to be the main attraction, not a side note spicy curries and gravies, tandoori marinades, pickles, chutneys, and regional street dishes.

What's in it?

Extra hot chilli, and refined edible cottonseed oil, not more than 2%. Free of additional colours and preservatives.

How is it made?

Labelled as being better at retaining colour and nutrition than ambient temperature grinding, the chilli is cryogenically ground, meaning it is ground below its brittle point.

How can you identify good-quality extra hot chilli powder?

Seek a natural, slightly mottled red, not a flat, dyed, uniform red. A good extra hot chilli powder should have a sharp, pungent smell at room temperature, not when it is cooked in oil. Look for any oil or processing aid that may be listed on the label, not omitted.

Where do you keep it?

Store in a cool, dry location, out of direct sunlight, as colour and heat will fade over time.

Is it suitable for everyday cooking?

Yes, it is a chilli concentrate, not a base spice, but in small quantities. There is no added salt, so it is naturally low in sodium, at 50mg per 100g.

Why Shaman Spices?

No Artificial Colors

No Preservatives

Cold Grinding Technology

Just Authentic Spices

FAQs

Why does chilli powder have oil listed in the ingredients?

Just a tiny bit, up to 2%, to keep the powder from clumping after it's ground. It's written on the pack instead of hidden under a vague "chilli powder" label.

Is this way spicier than the chilli powder I normally use?

Yes, quite a bit. This is made for people who want real heat, so start with less than you normally would and add more if needed.

Why does chilli powder turn dark or dull over time?

Usually light, heat, or air exposure. Keep it sealed and out of the sun and it holds its colour and smell a lot longer.

How can I identify good-quality extra hot chilli powder?

Look for a natural chilli aroma, consistent texture, and rich red colour without artificial brightness. High-quality chilli powder should not contain fillers, artificial colours, or unnecessary additives.

Which dishes are best suited for Extra Hot Chilli Powder?

It works especially well in spicy curries, Indo-Chinese recipes, pickles, meat dishes, and regional Indian recipes where chilli heat plays an important role in the flavour.