Whole Dried Red Chilli
Sabut Lal Mirch
Whole sun-dried capsicum sourced from India's two benchmark chilli belts: wrinkled, garnet-red Byadgi from Karnataka, prized for its luminous colour and gentle heat, and slender Guntur Sannam and Teja from Andhra Pradesh, where the fire runs sharp and clean. Bloom them whole in hot oil for a tempering, grind for a deep-red masala, or steep into chilli oils and pastes where both colour and bite matter.
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
- India
- Byadgi, Karnataka & Guntur, Andhra Pradesh (GI)
- Byadgi (~150+ ASTA colour) & Guntur Sannam S4 / Teja
- Whole sun-dried pods, stem-graded
- Steam-sterilised · ETO-free · lab-tested
- 12-24 months, ambient
Also known as · Sukhi Mirch · Peperoncino · Chile Seco · Guindilla
How to use it
Bloomed whole in hot oil for South Indian tempering (tadka)
Ground into deep-red curry and tandoori masalas
Infused into chilli oils, pastes and pickles
Crushed to flakes for finishing
Simmered into fiery Andhra and Schezwan-style sauces
Questions
- Is sabut lal mirch the same as whole dried red chilli?
- Yes. Sabut lal mirch is simply the Indian name for whole dried red chilli pods. We offer both the colour-rich Byadgi and the hotter Guntur Sannam and Teja types under this name.
- What is the difference between Byadgi and Guntur chillies?
- Byadgi from Karnataka is mild and wrinkled with a very high ASTA colour value, used chiefly to deepen the red of a dish. Guntur Sannam and Teja from Andhra Pradesh are far hotter and sharper, chosen when pungency leads.
- How should I store whole dried chillies?
- Keep them in an airtight container away from light and humidity. Stored well they hold colour and aroma for 12-24 months at ambient temperature.
