Mirchi powder, often known as chilli powder, is widely used in cooking, from everyday meals to unusual dishes. It has a peppery flavour and a gorgeous crimson colour.
This spice is very essential to Indians. In reality, India is the world’s greatest producer of chiles. It is also the world’s top exporter or user of red chilies.
However, there are many different types of red chilli powder on the market. Many individuals are still uncertain about which kind to use while cooking. Getting rid of these doubts is as follows:
To begin, familiarise yourself with the most common varieties of chilli powder on the market:
Regular or normal chilli powder: Found in local markets and known more for its colour than its spiciness, regular or normal chilli powder is extensively used in Indian cuisine. It’s noted for having a well-balanced spicy flavour that’s neither too hot nor too mild. It adds a gorgeous crimson colour to the food dishes you use it in, in addition to the flavour. As a result, the dish has a delectable flavour.
This chilli powder is exported all over the globe due to its enormous popularity. In fact, it accounts for almost 30 percent of India’s chilli exports.
Kumthi Kashmiri chilli powder: If you want a little spicy flavour in your meal, Kumthi Kashmiri chilli powder is the way to go. This chilli powder is popular in India because of its well-balanced pungency, flavour, and spiciness. Manganese, Foliate, Potassium, Thiamin, and Vitamins A, B, C, and E are among the health-promoting vitamins and minerals found in it.
It is also a healthy option for your house because of its capacity to maintain nutritional benefits over time.
Dhani chilli powder is commonly manufactured in Mizoram and Manipur, and is also known as Bird’s eye chilli powder. Dhani chiles, also known as Bird’s eye chillies, are small, hot, vivid red in colour, and very pungent. This chilli powder is frequently used in the manufacture of chutneys and pickles, as well as cooking, due to its rich flavour and colour.
The amount of spiciness may be gauged by the fact that even a spoonful of pickle produced with chilli powder can elicit a strong response from your senses.
Mundu chilli powder is a little pungent chilli powder that comes from the Ramnad district of Tamil Nadu. It has a vivid red colour and a mildly spicy flavour. It’s popular in Chettinad cuisine, as well as chutneys, sambhar, and tadkas in South India.
The term ‘Gundu’ is a combination of the words fa and round. As a result, Mundu chiles are tiny, plump, and spherical. They also have a thin skin that makes it easy to ground into a fine powder.
Naga chilli powder is another spice from India’s North East, and it’s incredibly fiery. In fact, until 2007, Naga chilies, from which the powder is derived, were dubbed the “Hottest chillies in the World.” A teaspoon of this spice in your cooking may bring the spiciness of your cuisine to a new degree of intensity.
Naga chillies, also known as Bhut Jolokia, are mostly farmed in the states of Nagaland, Assam, and Manipur. There are red, white, yellow, and purple variations of this chilli.