The Spice
The red comes from the fruit, or it does not come at all.
Ask any food inspector which spice fails the most tests and the answer is red chilli. The economics are simple: colour sells, colour is expensive, and colour can be faked for almost nothing. Sudan dyes, brick dust, and salt-and-starch fillers all make a duller chilli look magnificent in a heap.
So we made a decision that costs us margin on every single pouch: our chilli gets its colour only from chilli. That means we cannot buy the cheapest lots, because cheap lots are cheap for a reason. It means our red looks slightly deeper and less electric than the powder in the sack next door — and that difference is the whole product.
Heat and colour are two different things in a chilli, and a good cook uses them separately. Ours is blended to give real colour early and honest heat late, so you can build a dish rather than fight it.
Composition
Sun-dried red chilliesNo added colour. No Sudan dye. No brick powder. No salt filler.
Origin
Selected dried red chilli from Bihar & partner belts
Specification
| Form | Fine ground powder |
| Colour source | Natural capsanthin from the fruit only |
| Heat character | Medium-high; builds late rather than striking first |
| Moisture | Controlled at intake; target below 10% |
| Shelf life | 12 months from packing date |
| Storage | Airtight, away from sunlight and steam |
| Allergen declaration | No declared allergens |
| Batch traceability | QR on pack → lot, grinding date, lab certificate |
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