red chilli powder

Red chilli powder is a spice derived from dried red chillies (fruits of Capsicum species, primarily Capsicum annuum and Capsicum frutescens) that have been ground into a fine powder. Native to Mexico and now cultivated worldwide, this bright red to deep crimson powder retains the heat, color, and fruity flavor characteristics of fresh chillies. The pungency comes from capsaicinoid compounds, with varying heat levels depending on the chilli variety used—ranging from mildly warm to extremely hot, measured in Scoville Heat Units (SHU).

Production involves harvesting mature red chillies, drying them under sun or in controlled conditions, and then grinding to a uniform fine powder. Some commercial varieties include added turmeric, coriander, or other spices, while pure chilli powders contain only ground dried chillies.

Red chilli powder is fundamental to cuisines across South Asia, Southeast Asia, Mexico, and the Mediterranean. It serves as a primary heat source and colorant in curries, spice rubs, marinades, and spice blends such as garam masala, curry powder, and Mexican chilli blends. The powder is commonly used as a finishing condiment, stirred into sauces and soups, or bloomed in hot oil to release its flavor compounds. In Indian cuisine, it features prominently in countless dishes from vindaloo to sambar, while Mexican cooking employs it in moles, enchilada sauces, and salsas. When using, it should be added early in cooking if depth of flavor is desired, or late if a sharp, raw heat is preferred.