| Variety | Description | Heat Level | Flavor Profile | Common Usage | Color | Origin |
|---|---|---|---|---|---|---|
| Kashmiri Chilli | Known for its vibrant red color and mild heat. Adds a rich hue without overwhelming spice. | Mild | Smoky, slightly sweet | Perfect for curries, tandoori dishes, and gravies | Deep red | Kashmir, India |
| Byadgi Chilli | Popular in South Indian cuisine; provides color and medium heat. Oil-rich and aromatic. | Medium | Earthy, mildly spicy | Ideal for sambars, chutneys, and spice blends | Reddish-brown | Karnataka, India |
| Teja Chilli | One of the hottest varieties. Strong pungency and bold heat; used when intense spice is desired. | Very Hot | Sharp, fiery | Suited for pickles, spicy curries, and hot sauces | Bright red | Andhra Pradesh, India |
| Guntur Chilli | A famous Andhra variety with a balanced blend of color and heat. Widely used across India. | Hot | Spicy, slightly tangy | Great for everyday cooking, spice mixes, and snacks | Dark red | Guntur, Andhra Pradesh |
Common Features Across All Varieties
| Feature | Description |
|---|---|
| Ingredients | 100% Pure Dried Red Chillies (based on variety) |
| Processing | Sun-dried and finely ground under hygienic conditions to retain color, heat, and natural oils. |
| Packaging | Available in pouches, jars, and bulk sizes. Airtight, moisture-proof packaging to preserve freshness. |
| Shelf Life | Best used within 12–24 months. |
| Health Benefits | Rich in capsaicin and antioxidants; may boost metabolism, aid digestion, and support immunity. |
| Certifications | Certified Organic, Non-GMO, Gluten-Free, No Additives or Preservatives |
| Allergen Information | Free from gluten, soy, dairy, and nuts. |
| Storage Instructions | Store in a cool, dry place away from sunlight. Seal tightly after each use. |
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