Red Chilli Powder

Most chilli powder used for everyday cooking in India isn't the colour type (Kashmiri chilli) or the raw-heat type (extra hot chilli); it falls into the medium-heat category, commercially known as Byadagi-type chilli. Kashmiri chilli is the leader in colour; this is the leader in balanced everyday heat, and the extra hot powder is the leader in raw fire, when compared to the rest of Shaman's chilli family.

What is it?

Cryogenically ground red chilli with a small, disclosed amount of refined cottonseed oil (no more than 2%) and nothing else.

What is special about it?

It sits in the middle of Shaman's chilli range, hotter than Kashmiri, milder than extra hot, built for cooking that needs chilli without going to extremes. It's cryogenically ground, which the label states preserves more colour and nutrition than standard grinding.

Why choose Shaman?

Red chilli, plus a small, clearly identified amount of cottonseed oil. No added colours or preservatives, and this is what it says on the label. Suitable for vegetarians, and FSSAI-licensed like every product in the range.

How do you use it?

Include it at the tempering time of dal or sabzi so that the colour and heat get cooked in the oil at the beginning. Add to tandoori or grilled food for a well-rounded heat. Add to chutneys or street snacks where you want a moderate spice level, not a lot of heat.

Which foods are good with it?

Curries and gravies, sabzi and dal, marinades, spice mixes, chaats and fried snacks – wherever there is a dish that calls for a standard and reliable chilli kick and not too much or too little.

What's in it?

Not more than 2% of refined edible cottonseed oil, red chilli. No added colours or preservatives.

How is it made?

The chilli is ground using a special process that preserves flavour and nutrition better than ambient grinding, as the label claims, by keeping it below the brittle point during the grinding process.

How to recognize a good quality red chilli powder?

Seek a natural red color and a fine, even texture that is not overly shiny or bright, indicating the presence of a colourant. Look to see if there's any oil or processing aid listed on the label, not hidden as this one does with its cottonseed oil.

What is the best way to keep it?

Store in a cool, dry location, far from direct sunlight and moisture, in an airtight container, where colour and aroma will fade over time.

Can it be used for a regular meal?

Yes, it is designed for everyday use, it is a medium pungency rather than extreme. As there is no added salt, sodium is naturally low: 50mg per 100g.