There are many different types of chilies used in Indian cuisine that are used fresh and dried. This a general description of chilies.
Taste: Hot. Can have a fruity or sometimes smoky flavor.
Look: Bright red coarse powder.
Smell: Do not directly inhale, will burn the inside of your nose.
Great in pickles, sauces, masalas, and curries.
Pairs well with amchur, cardamom, cumin, fenugreek seed, onion, and turmeric.
- “Chili powder” in grocery stores is typically a mix of cumin, oregano, powdered garlic, dried chilis, and other ingredients. To buy a pure chili powder, like what we use in our recipes, look for these:
- Hungarian paprika.
- Ancho chili powder
- Degi mirch (bright, red powdered chili)
- Reshampatti (a powdered Kashmiri chili)
- Do not touch your eyes after handling. A point that cannot be overstated enough.
Capsaicin, where the chilies get their heat, is responsible for most of their health benefits which include….
- A bounty of antioxidants and minerals such as potassium and magnesium
- Proven pain killer
- Increases metabolism and decreases appetite
Disclaimer: The sole purpose of the Health Benefits section of our spice pantry is to provide information about the tradition of ayurveda. This information is not intended for use in the diagnosis, treatment, cure or prevention of any disease. If you have any serious acute or chronic health concern, please consult a trained health professional who can fully assess your needs and address them effectively. Check with your doctor before taking herbs or using essential oils when pregnant or nursing.