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RED CHILLI ( Only item left in stock )

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Red chillies are the dried, ripe fruits of the Capsicum plant, known for their fiery pungency, vibrant color, and essential role in global cuisine. They are a staple spice used primarily to add heat, aroma, and flavor to dishes, often in powdered, whole, or flake form. Pots and Pans Pots and Pans +2 Key Aspects of Red Chilli: Active Compound: The heat is produced by capsaicin, a bioactive compound found in high concentrations in the pepper's seeds and inner ribs. Nutritional Value: They are rich in vitamins A, C, and B6, along with minerals like potassium and iron. Health Benefits: Capsaicin is known to aid digestion, reduce bad cholesterol, improve blood circulation, and act as a natural anti-inflammatory. Popular Varieties (India): India is a leading producer, with popular types including Guntur (very hot), Byadgi (known for deep red color and low heat), Kashmiri (mild and colorful), and Bhut Jolokia (one of the world's hottest). Uses: Beyond culinary applications, red chilli is used in pickles, hot sauces, chutneys, and in traditional medicines. Wikipedia Wikipedia +7 Quick Tips: Storage: Store in a cool, dry place to maintain color and potency. Handling: Always wash hands after handling to avoid skin irritation. Wikipedia Wikipedia +3

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Red chillies are the dried or fully ripened, vibrant red fruit of Capsicum genus plants, ranging from mild to intensely pungent. Known for containing capsaicin, they offer a hot, earthy, or smoky flavor, making them a staple culinary spice and colorant worldwide. They are rich in vitamins A and C.
Key Characteristics and Culinary Use
  • Flavor Profiles: Ranging from sweet and mild to smoky, fruity, and scorching hot, commonly used in powders, sauces, and tempering (tadka).
  • Heat Levels: Measured in Scoville Heat Units (SHU), with varieties ranging from mild Kashmiri to extremely hot, like Bhut Jolokia
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  • Appearance: Typically slender, hollow pods containing seeds and pith, which are the hottest parts, drying to a rich red hue.
  • Popular Varieties (India):
    • Byadgi: Known for bright red color and moderate heat.
    • Kashmiri: Mild, intense crimson color used for vibrant color without extreme heat.
    • Guntur: Extremely hot variety from Andhra Pradesh.
    • Bhut Jolokia: Known as one of the world's hottest peppers.
Health and Other Uses
  • Nutritional Value: A good source of vitamin A, C, B, E, and potassium.
  • Health Benefits: High in capsaicin, which has anti-inflammatory properties, helps with blood pressure regulation, and boosts digestion.
  • Other Uses: Used in traditional medicine as a stimulant, and in some areas, as a deterrent in pepper spray.
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Red chillies are nutrient-dense fruits (genus Capsicum) packed with Vitamin C, A, and capsaicin, which provides heat and anti-inflammatory benefits. They aid digestion, support metabolism, and contain antioxidants. With over 400 Indian varieties, they are vital to global cuisine and are used fresh, dried, or powdered.
Key Nutritional and Health Information
  • Active Compound: Capsaicin, responsible for the heat and many health benefits, also helps reduce inflammation.
  • Nutritional Profile: High in Vitamin C (supports immunity), Vitamin A (vision), and potassium (heart health).
  • Health Benefits: Boosts metabolism, increases satiety, and can act as a natural remedy for congestion.
  • Nutritional Value (per 100g dry): Approximately 
    , 
     protein, 
     carbohydrates, and significant iron/potassium.
  • Health Risk: Excessive consumption may cause heartburn and indigestion.
Types of Red Chillies (India Spotlight)
Storage and Usage
  • Dried for long-term storage or ground into powder.
  • Red chilli powder is sometimes blended with other spices like coriander or cumin, particularly in commercial blends.
  • Red chillies are technically berries and belong to the nightshade family.
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