Today, hundreds of chilli pepper types are grown in India, comprising the famous ghost pepper, Kashmiri, and Guntur chilli. Each type of chilli has a distinctive flavour profile, colour, intensity, and level of heat. This means there is an ideal chilli for your food product, whatever it may be. There are furthermore several alternatives for new singular spices or spice mixes using these Indian chilli peppers.
If you’re inquisitive about how you can use these Indian chilli powders in your products, then contact us to find out the possibilities.
Before we begin, however, it’s significant to define the spices. When we talk about Indian chilli powder, chile powder, and North American chilli powder, we are speaking about three distinct kinds of spices.
In North America, the name “chilli powder” typically refers to a spice blend, whereas “chile powder” is made just from chile peppers. Most chilli powders found in North American supermarkets are an assortment of ground chile, cumin, oregano, peppercorn, and salt.
Both Indian chilli powder and chile powder are distinct spices, consisting of simply one ingredient: dried, ground chilli/chile peppers. Since they can be made from any type of pepper, there is tremendous variety in heat and flavor.
Continue reading Different types of red chilli powder & its uses
