The box01 / 03
Plain Spices
Red Chilli Powder
Byadgi for colour, Guntur for the bite, ground fine enough to bloom in thirty seconds of hot oil.
Larger quantities for restaurants and kitchens on request. Ask us
- 100% pure
- No preservatives
- No added colours
- Vegetarian
Information & specifications
Blend details & guidance
Anything that needs colour and heat to arrive together
Two chillies, doing two jobs. Byadgi carries the colour without the heat; Guntur carries the heat without muddying it. Ground together and sieved to a single mesh, so the powder blooms evenly instead of scorching in patches.
Deggi red · Sun-dried skin · Sharp finish
- Best for
- Anything that needs colour and heat to arrive together
- Signature form
- Powder
- Made for
- Anything that needs heat
Key botanical components
- 01Byadgi mirchByadgi chilli · Capsicum annuum
Deep red with very low pungency. This is where the colour comes from.
Ballari, Karnataka
- 02Guntur sannamGuntur chilli · Capsicum annuum
Carries the heat. Blended at a fixed ratio rather than to taste.
Guntur, Andhra Pradesh
Carton claims & standards
- 100% pure
- No preservatives
- No added colours
- Vegetarian
- Zero added starch, fillers or MSG
Licences & certifications
- FSSAI Central LicenceLicence 10726997000845
- ISO 22000:2018Food Safety Management Systems
- GMPGood Manufacturing Practice
Storage guidelines
Store in a cool, dry place away from direct sunlight and heat sources.
To preserve volatile aromatic essential oils, keep box sealed or transfer into an airtight glass container immediately after opening.
Recommended culinary application
- 01Bloom in hot oil for thirty seconds before adding onions. Any longer and it turns bitter.
- 02Stir into yoghurt marinades cold; the colour develops overnight.
- 03Use half what a recipe calls for the first time. This is not commodity chilli powder.
In the kitchen
What cooks say about Red Chilli Powder.
- Meena PatelHome cook, Surat
The colour comes through before the heat does, which is exactly what I want in a tadka.
- Kavita DaveHome cook, Rajkot
It blooms in the oil instead of burning. Thirty seconds and it is done.
- Ramesh TrivediRestaurant, Vadodara
I use half of what I used to. It is properly hot.
- Imran ShaikhCaterer, Ahmedabad
Guests noticed the colour of the curry before I told them anything had changed.
- Meena PatelHome cook, Surat
The colour comes through before the heat does, which is exactly what I want in a tadka.
- Kavita DaveHome cook, Rajkot
It blooms in the oil instead of burning. Thirty seconds and it is done.
- Ramesh TrivediRestaurant, Vadodara
I use half of what I used to. It is properly hot.
- Imran ShaikhCaterer, Ahmedabad
Guests noticed the colour of the curry before I told them anything had changed.
- Meena PatelHome cook, Surat
The colour comes through before the heat does, which is exactly what I want in a tadka.
- Kavita DaveHome cook, Rajkot
It blooms in the oil instead of burning. Thirty seconds and it is done.
- Ramesh TrivediRestaurant, Vadodara
I use half of what I used to. It is properly hot.
- Imran ShaikhCaterer, Ahmedabad
Guests noticed the colour of the curry before I told them anything had changed.
- Meena PatelHome cook, Surat
The colour comes through before the heat does, which is exactly what I want in a tadka.
- Kavita DaveHome cook, Rajkot
It blooms in the oil instead of burning. Thirty seconds and it is done.
- Ramesh TrivediRestaurant, Vadodara
I use half of what I used to. It is properly hot.
- Imran ShaikhCaterer, Ahmedabad
Guests noticed the colour of the curry before I told them anything had changed.
- Meena PatelHome cook, Surat
The colour comes through before the heat does, which is exactly what I want in a tadka.
- Kavita DaveHome cook, Rajkot
It blooms in the oil instead of burning. Thirty seconds and it is done.
- Ramesh TrivediRestaurant, Vadodara
I use half of what I used to. It is properly hot.
- Imran ShaikhCaterer, Ahmedabad
Guests noticed the colour of the curry before I told them anything had changed.
- Meena PatelHome cook, Surat
The colour comes through before the heat does, which is exactly what I want in a tadka.
- Kavita DaveHome cook, Rajkot
It blooms in the oil instead of burning. Thirty seconds and it is done.
- Ramesh TrivediRestaurant, Vadodara
I use half of what I used to. It is properly hot.
- Imran ShaikhCaterer, Ahmedabad
Guests noticed the colour of the curry before I told them anything had changed.
Because there is no added colour. Commodity powders are often brightened; the Byadgi ratio is doing that work here instead, and it settles a shade deeper.
Hot, but not blunt. Guntur carries the heat and Byadgi the colour, so it is hotter than its colour suggests. Use half of what a recipe asks for the first time.
Yes. Like every Koral spice, it is vegetarian, and the box carries the green vegetarian mark on its front.
No. Its side panel carries the same three claims as every Koral box: 100% pure, no preservatives and no added colours.
It comes in a 100 g box. If you need a larger quantity for a restaurant, distributor or catering kitchen, tell us how much and we will come back to you. Ask about quantities
Keep the box closed, away from heat, damp and direct sunlight, and always use a dry spoon. Ground spice gives up its aroma over time, so it is at its best in the weeks after opening. The best-before date is printed on every box.