Types of Chili Powder
- Chili Powder: Dried spicy red chilies are grounded to make chili powder. It is very hot and is commonly used in Indian cuisine.
- Kashmiri Chili Powder: They are very mild, milder dried chilies (these chilies are deep red colored and have wrinkled skin) are used to make it. Instantly imparts a vibrant red color to any dish with a hint of heat as well. Used commonly in Indian cuisine.
- Paprika: Either bell peppers or chili pepper varieties or both are grounded to make this. Usually, they are very mild and impart bright red color to any dish. Sometimes, you could find mild, medium and hot paprika, so depending on your needs choose it.
- Cayenne: Cayenne chilies are grounded to make this spice. They are very hot and used to spice up any dish.
Red Chili Specification
| Properties | Values & Limits |
|---|---|
| Life | 2 years |
| Moisture | Max. 10% |
| Ash | Max. 6.50% |
| Size | 60-80 Mesh |
| Type | Stem and Stemless |
| Pungency | Mild Hot(8000-12000SHU), Medium Hot(15000-22000SHU) and Hot (Above-30000SHU) |
| Grade | A&B |
| Admixture | Max. 2% |
| Color | Red |
| Drying Process | Sun Dry |
Red Chili Nutrition Facts – Serving Size: 100gm
| Nutrient | Amount per 100g |
|---|---|
| Calories | 282 kcal |
| Protein | 14.1 g |
| Fat | 12.7 g |
| Saturated fat | 2.5 g |
| Monounsaturated fat | 3.3 g |
| Polyunsaturated fat | 5.3 g |
| Carbohydrates | 50.5 g |
| Dietary fiber | 34.9 g |
| Sugars | 10.3 g |
| Calcium | 167 mg |
| Iron | 28.22 mg |
| Magnesium | 146 mg |
| Phosphorus | 296 mg |
| Potassium | 1994 mg |
| Sodium | 34 mg |
| Zinc | 3.9 mg |
| Vitamin C | 144 mg |
| Vitamin B6 | 2.45 mg |
| Folate (B9) | 18 �g |
| Vitamin A | 5301 IU |
| Vitamin K | 43.5 �g |
