Homemade Red Chilli Powder

Homemade Red Chilli Powder is a simple yet flavorful spice made by grinding dried red chillies into a fine powder. Start by selecting dried red chillies, ideally with a balanced heat level and remove the stems and seeds. Toast the chillies lightly in a pan for a few seconds to bring out their natural oils and flavor. Once cooled, grind the chillies into a fine powder using a spice grinder or mixer-grinder. Store the freshly ground red chilli powder in an airtight container and use it to add a vibrant, smoky heat to your dishes.

About Red Chilli Powder

At its core, red chilli powder is simply ground dried red chillies, used to add heat, color, and depth to dishes in Indian and global cuisines.

The spice and heat come from a compound called capsaicin, which is naturally present in the seeds and inner membranes of the chillies.

The vibrant red color comes from carotenoid pigments, mainly capsanthin and capsorubin, which are more concentrated in varieties like Kashmiri and Byadgi chillies.

The heat level of red chilli powder depends on the type of chillies used. It can range from mild to quite hot. It also adds a slight smokiness. This powder is used in curries, stews, soups, and snacks to bring in warmth, spice, and color.

Why Homemade

Homemade Red Chilli Powder is often the best option for several reasons.

• Firstly, it ensures freshness, as the powder retains its essential oils and vibrant color, which can fade in store-bought varieties over time.
• You can control the heat level by selecting the type of chilli, allowing you to tailor the spice to your preference.
• Additionally, homemade Red Chilli Powder doesn’t contain any artificial additives, preservatives or fillers, giving you a pure and natural product.
• Grinding chillies at home also preserves their flavor profile, ensuring your dishes have the most aromatic and intense chilli taste, making it an ideal choice for cooking.

Ways To Make Red Chilli Powder

There are two easy ways to make homemade Red Chilli Powder, each bringing out a unique flavor profile in your spice blend: sun-drying and roasting red chillies.

Sun-Drying Method

Sun-drying is a traditional and natural method that results in a chilli powder with a vibrant color and mild, fruity flavor.

1. To make it, simply wash the dried red chilies, remove the stems, and dry them thoroughly.
2. Lay the chillies out in the sun for several days, ensuring they are fully dried and crisp.
3. Once dried, the chillies are ready to be ground into powder.

This method keeps the original flavor of the chilli intact. The powder turns out fresh, slightly earthy, and mildly sweet. Sun-drying also preserves the essential oils of the chili, resulting in a more aromatic powder.

Roasting Method

Roasting dried red chillies enhances the smoky, robust flavor of the chilli powder.

1. Start by dry-roasting the whole red chillies in a pan over low to medium heat, stirring occasionally to ensure even roasting.
2. The chillies should darken slightly and emit a smoky fragrance.
3. Once roasted, let them cool before grinding them into powder.

This method imparts a rich, smoky flavor to the powder, which is perfect for adding a deeper depth to dishes like curries, and stews.

The roasted chilli powder has a more intense, savory profile compared to sun-dried powder, making it ideal for dishes that need a bit more heat and complexity. I prefer the roasting method because strong sunlight isn’t always guaranteed.

What Chillies to Use

You can use any variety of dried red chilli. I usually use Kashmiri chillies because of their bright vibrant color and mild heat. Other options include:

• Byadagi – bright red, slightly spicier than Kashmiri
• Guntur – more heat, bold flavor
• Reshampatti – medium to high heat, commonly used in Gujarat, Madhya Pradesh and Maharashtra

You can also mix varieties to get the right balance of color and heat for your recipes.

Real Kashmiri Red Chillies

Not all chillies sold as Kashmiri are actually grown in Kashmir. Here’s how to tell the difference.

Real Kashmiri red chillies are renowned for their deep, vibrant red color and mild heat. They are valued in Indian cooking, especially in Kashmiri cuisine, for the color they add without overpowering the dish with pungency and heat.

Grown in the fertile soils of Jammu and Kashmir, these chillies are carefully harvested and dried to preserve their natural sweetness and aroma.

Unlike other varieties, Kashmiri chillies offer a subtle, non-intense heat, allowing them to enhance dishes without overwhelming the flavor.

Their rich red hue not only adds visual appeal to curries and gravies but also imparts a unique, slightly smoky flavor that defines many traditional Kashmiri dishes like Kashmiri Dum Aloo, Methi Chaman and Roghan Josh style gravies.

Real Kashmiri chillies have a deep red color, thin skin, fewer seeds, and are lightly wrinkled when dried. But in most Indian markets, what’s sold as “Kashmiri” is often not the authentic variety.

These are usually other types like Byadagi or blended chillies that mimic the red color but are often more wrinkled and bulkier, with a different flavor, aroma, and origin.

Buying Tips

For the best results, try to buy from trusted sellers who clearly mention the region of origin as Jammu and Kashmir. Look for whole chillies, not just pre-ground powder, and avoid mixed or blended varieties.

If buying online, check for clear product photos, customer reviews, and sourcing details to make sure you are getting the real thing.

Often ground into a fine powder, real Kashmiri red chillies are a key component in spice blends, providing depth and color while maintaining a delicate heat that balances beautifully with other spices.

Indian Red Chilli Powder vs Cayenne, Paprika & Mexican Chilli Powder

Below is a quick comparison of Indian red chilli powder with other commonly used chilli powders around the world.

Spice	Heat Level	Flavor Profile	Common Uses	Type of Chilli Used
Indian Red Chilli Powder	Medium to Hot	Pure chilli flavor, earthy, sharp	Indian curries, dals, sabzis, pickles	Kashmiri, Byadgi, Guntur, Reshampatti
Cayenne Pepper	Hot	Clean, intense heat with no added spices	Global spicy dishes, sauces, seasoning	Cayenne chilli (Capsicum annuum)
Paprika	Mild	Mild, sweet or smoky depending on type	Marinades, stews, soups, as garnish	Sweet red peppers (various types)
Mexican Chilli Powder	Mild to Medium	Blend of chilli, cumin, garlic, oregano, etc.	Tex-Mex dishes, chili, dry rubs, tacos	Usually ancho, pasilla, or guajillo

I make my own ground spices at home and have shared some of them on the blog. They’re easy to prepare and give much better flavor than store-bought versions.

More homemade ground spices to try:

Cumin Powder
Coriander Powder
Curry Leaves Powder
Chaat Masala Powder
Amchur Powder

How to make Red Chilli Powder

Prep & Roast Red Chillies

1. Take 50 grams Kashmiri red chillies or preferred dried red chillies. Wear gloves and remove the stems.

Some varieties of chillies can be hot and may give a burning sensation on your hands. So better to wear gloves. I have shared how to remove the seeds in the recipe card below.

That said, it can be time-consuming; so if you’re fine with a bit more heat, you can leave the seeds as is.

2. Heat a wok or sauté pan or frying pan to a low. Add the dried red chillies.

3. Stirring at times, dry-roast for 4 to 5 minutes or until the chillies are fragrant. No need to brown.

4. Transfer roasted red chillies to a plate and let them cool.

Make Red Chilli Powder

5. Transfer roasted red chillies to a mixer-grinder.

6. Grind to a fine powder.

7. Store Homemade Red Chilli Powder in a small spice-jar or glass jars or spice steel jars. Make sure the lid is air-tight to preserve freshness and aroma. Keep in a cool dry place and use as needed.

8. Use Red Chilli Powder as and when needed in your recipes.

Variations

You can grind the chillies to a fine or coarse texture. The coarser version is commonly used in Indian households, especially when preparing dry or sautéed vegetable dishes.

Alternatively, try blending 2 to 3 varieties of chillies – one for heat and another for a vibrant color without the spiciness.

For a more refined touch, yellow chillies can be used to create yellow chilli powder, a popular choice among chefs in high-end hotels and luxury restaurants for its distinct flavor and elegant appearance.

Using Red Chilli Powder in Indian Cooking

Red Chilli Powder is a key spice in Indian cuisine. It adds vivid red color and a fiery kick to many traditional dishes.

• It’s often used early in the cooking process to blend with other spices and develop flavor.
• When combined with spice blends like Garam Masala, it gives curries, dals, and stews their signature warmth and color.
• In dry dishes like Tikka or Kababs, it adds heat and a deep red color. In gravies and sauces, it brings warmth and spice.
• It’s also used in chutneys, marinades and pickles, giving them an extra kick and a touch of smokiness.

Red chilli powder doesn’t just add heat; it also brings a depth of flavor that balances creamy dishes, sweet vegetables, or the tang from Tamarind and Yogurt.

I usually make a small batch that lasts about a month. For larger quantities, you can take the dried chillies to a local mill. But for smaller amounts, a strong mixer-grinder works well.

My Tips For Best Flavor

1. Choose the right chillies: The type of red chili you use will greatly influence the flavor and heat of your chilli powder. For a milder heat and smoky flavor, use Kashmiri chillies. If you prefer more heat, use varieties like Byadgi or Guntur chillies. Mixing different types of chillies can help balance heat and color to your liking.
2. Sun-drying: Drying chillies in the sun helps preserve their natural oils, giving the powder a fresher and more fragrant flavor. Just ensure you dry them completely until they’re crisp, which could take a few days depending on the weather.
3. Roasting: Roasting dried chillies on low heat brings out a deeper, slightly smoky flavor. I usually stir them often so they don’t burn and roast evenly. This step really lifts the aroma and makes the chilli powder more flavourful, especially for dishes that need a bit more heat and depth.
4. Deseed for a milder powder: To reduce the heat of your chilli powder, remove the seeds from the dried chillies before grinding. The seeds are where most of the heat resides, so by discarding them, you create a milder powder that still maintains the chili’s rich flavor and color.
5. Grind fresh for maximum flavor: Grinding dried red chillies at home ensures optimum freshness and flavor. Use a high-quality spice grinder for an even, fine powder. Freshly ground chilli powder is always more aromatic and full of flavor compared to older batches.
6. Store properly to retain freshness: To keep your homemade Red Chilli Powder fresh and potent, store it in an airtight container away from heat, moisture and direct sunlight. A cool, dark place is ideal. Avoid storing it in plastic bags as they can trap moisture. A glass jar or stainless-steel container works best for long-lasting freshness.
7. Adjust the texture: Depending on your preference, you can grind your chillies to a fine or coarse powder. A coarse texture works well for stir-fries, sautéed dishes where you want the chilli to release its flavor slowly. A finer powder is perfect for dishes like curries, gravies, soups or marinades where you want the chilli to integrate seamlessly into the sauce.

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