Sun-cured whole pods direct from Guntur harvest with intact stems and high natural essential oils. Meticulously solar-dried on elevated raised beds along the Krishna River basin to preserve whole-pod crispness, intense pungency, and natural seed oils. The essential foundation for authentic Andhra tempering (tadka), fiery dals, and long-lasting avakaya pickles.

100% single-origin, stone-ground without additives or fillers. Sannam S4 (334) is the legendary workhorse of South Indian kitchens. Offers the iconic, well-rounded balance of sharp pungency and appetizing natural orange-red colour. Ideal for daily cooking without overpowering delicate recipes.

The workhorse of South Indian kitchens. Sannam S4 (334) chillies provide dependable medium heat with a smooth finish, making it ideal for daily dals, vegetable stir-fries, and family curries that everyone can enjoy.

Mild royal ruby pods giving breathtaking crimson color and sweet aroma without burning heat. Grown in fertile high-altitude valleys, offering gourmet home and restaurant chefs exquisite color extraction for rogan josh, marinades, and velvety gravies without irritating palate spice.

100% single-origin, stone-ground without additives or fillers. 341 Wonder Hot is celebrated across commercial kitchens and home kitchens for its unmatched batch-to-batch homogeneity, low seed-to-pod ratio, and quick ruby-red oil release in hot ghee or oil.

The 341 Wonder Hot variety is prized for its high ASTA natural red colour and quick, punchy heat. Releases vibrant ruby red oil upon contact with hot ghee or groundnut oil.

Wrinkled, aromatic deep crimson pods prized across global markets for their radiant natural red colour release and gentle, fragrant warmth. Harvested in Haveri and Byadagi districts of Karnataka, these thin-skinned pods are slowly sun-cured to lock in high ASTA color pigments without burning heat.

100% single-origin, stone-ground without additives or fillers. Celebrated across India for its luminous deep crimson colour and distinctly low, mild pungency. Imparts appetizing restaurant-quality red glow to curries, gravies, and biryanis without burning heat.

Compact, glossy fiery pods delivering intense capsaicin heat. The undisputed benchmark for pungency across Andhra, Telangana, and commercial kitchens worldwide. When tempered in sizzling oil, Teja pods immediately infuse a bold, clean heat that elevates meat dishes, pickles, and hearty gravies.

100% single-origin, stone-ground without additives or fillers. Teja Chilli is the undisputed benchmark for heat in South Indian cooking. Harvested along the fertile Krishna River basin, delivering maximum capsaicin intensity and bold aromatic pungency for authentic spicy cuisine.

Pure, unadulterated Guntur Teja chilli powder milled exclusively from fully sun-dried, stemless Grade-A Teja pods grown along the Krishna River basin. Delivers high capsaicin heat without masking natural food flavours.

The rocky, sun-drenched plateau of Khammam yields ultra-pungent chillies packed with fiery capsaicin. This powder provides quick, searing heat that elevates traditional Telangana spicy meat curries and country fry preparations.

100% single-origin, stone-ground without additives or fillers. No. 5 Chilli is known for its distinctive rustic sun-cured character and lingering smoky warmth. Delivers depth of flavour and appetizing warmth to traditional curries.

100% single-origin, stone-ground without additives or fillers. Super 10 Chilli is prized for its high natural essential oil content, yielding a luminous glossy red sheen in curries and marinades with balanced medium warmth.

Andhra Pradesh is the chilli capital of India, and this blend captures the soul of Andhra cooking. Dominated by the legendary Guntur Teja chilli (65%), this is a powder built for those who crave real, uncompromising heat. The 15% Byadgi rounds out the colour to a deep crimson, while roasted coriander seeds add earthy body. Dehydrated garlic brings umami savouriness, and a pinch of rock salt elevates every spice note.

Telangana cuisine bridges the fiery Andhra tradition with the aromatic richness of Hyderabadi Nawabi cooking. This blend uses 55% Teja for bold heat, 20% Byadgi for dark ruby colour, and generous cumin and black pepper.

Grown in Warangal's red sandy loam soils, Chappata chillies are famous for extreme natural redness with exceptionally mild, kid-friendly heat. Ideal for thick gravies and gravies that require color without stinging heat.

Nizamabad is renowned as the Turmeric City. This everyday cooking blend pairs balanced red chillies with 20% GI-grade high-curcumin Nizamabad turmeric, cumin, and fenugreek for daily healing dals and vegetable sautés.

Tamil Nadu kitchens run on milagai podi. Designed for balance — enough heat to wake up a sambar, enough colour to make a kuzhambu glow deep red, and aromatic body from coriander, fenugreek, and cumin.

Grown along the coastal plains of Ramanathapuram, Ramnad Mundu chillies are spherical, thick-skinned pods that deliver mellow, lingering warmth with a naturally sweet, fruity aroma that defines classic Chettinad cuisine.

Sattur chillies from Southern Tamil Nadu are celebrated for crisp frying properties and brilliant vermilion colour. They bloom rapidly in hot sesame oil without burning, releasing delightful nutty warmth.

Crafted for intense, aromatic non-vegetarian cooking. Chillies and whole spices are slow-roasted before stone-milling, creating a dark, smoky, peppery powder that turns simple roasts into banquet centerpieces.

Kerala's chilli powder tradition brings together sharp heat (45% Teja) with 15% Malabar black pepper, dried curry leaves, fenugreek, and turmeric for iconic coconut-based curries.

Grown wild in the humid tropical backyards of Kerala, Kanthari Mulaku is famous in Ayurveda for lowering cholesterol and boosting metabolism. It delivers an electric, piercing front-palate burn with fresh botanical acidity.

Celebrates the Malabar coast's spice supremacy. Whole Tellicherry black pepper is wood-roasted and stone-ground with sun-dried red chillies, yielding an intoxicating woody aroma and deep brown-red sauce texture.

Grown at an altitude of 3,000 feet under the shade of coffee and cardamom trees, Wayanad chillies develop a distinct herbal terroir, smooth medium heat, and gentle sweetness.

Maharashtrian cuisine is known for layered spice profiles. This blend uses three chilli varieties (S4, Byadgi, and 341) for balanced heat, rich colour, and garlic-infused savory depth.

The small, clove-shaped Lavangi chillies of Kolhapur are legendary across western India for intense, sharp heat. Indispensable for the fiery red sheen of authentic Kolhapuri Tambda Rassa and fiery Sukka mutton.

Originating in the borderlands of southern Maharashtra, Sankeshwari chillies are long, wrinkled, and intensely red. They deliver a bold, appetizing zing that defines Malvani fish curries and Pune's fiery Misal pav gravies.

Bhiwapur chillies from eastern Maharashtra are renowned for dense capsaicin content and fiery character. The Saoji community of Nagpur uses this powder to craft their world-famous, sweat-inducing Saoji mutton and chicken curries.

Rajasthan's royal kitchens perfected spice balance. This blend celebrates Jodhpur's legendary Mathania red chilli style with 40% S4 for heat, 35% Byadgi for desert scarlet glow, roasted cumin, coriander, and garlic.

Harvested in the arid sands of Mathania village near Jodhpur, this pure chilli powder is world-renowned for sweet, smoky undertones and a luminous scarlet-red colour that blooms gorgeously in pure desi ghee.

Nagaur's mineral-rich desert soil produces compact, intensely pungent chillies. Milled whole for an invigorating heat that pierces through rich desi ghee in traditional Rajasthani Dal Baati Churma feasts.

Kutta Mirch is a staple in every Marwari household — chillies are coarsely stone-pounded with crushed mustard seeds and sea salt so they crisp up instantly when flash-fried in mustard oil or ghee.

Goa's legendary coastal cuisine fuses centuries of Portuguese seafaring traditions with native Konkani spice mastery. This blend combines sharp Guntur Teja (45%) with Byadgi (30%) for bright crimson hue, enriched with Malabar black pepper, coriander, and cumin.

Tarvati ('Sailor's Chilli') is an heirloom Goan variety grown along the riverbanks of Aldona and Mapusa. It boasts a distinct fruity sweetness with moderate, pleasant heat that pairs magically with Goan coconut-kokum fish curry.

Inspired by the legendary Portuguese-African Cafreal roast of Goa. Combines sweet Byadgi red chilli with whole roasted coriander seeds, black pepper, cinnamon, and cloves for marinating succulent grilled chicken and fish.

A tribute to the fiery Piri-Piri tradition of Portuguese Goa. Combines high-heat Guntur Teja (50%) with Byadgi for deep colour, infused with roasted garlic, citric tang, and mineral sea salt for unforgettable barbecue marinades.

Pondicherry's Creole cuisine marries French refined aromatics with Tamil coastal spice traditions. This blend provides gentle warmth with 40% Sannam S4, 35% Byadgi for radiant ruby colour, Malabar black pepper, and turmeric.

Harvested along the Coromandel coast near Pondicherry, these chillies develop a mild saline mineral aroma and smooth, velvety heat that harmonizes effortlessly with coconut milk, white wine, and fresh catch of the day.

Crafted for French-Tamil haute cuisine in the colonial mansions of Ville Blanche. Features mild Byadgi chilli silkily milled with white pepper, fennel seeds, and rock salt for refined, elegant heat on steaks, omelettes, and baguettes.

The rugged hills of Gingee Fort west of Pondicherry yield fiery country (nattu) chillies. Stone-ground for a rustic, deep-throated fire that gives country chicken (natu kozhi) and mutton curries authentic village depth.