The main varieties
| Chilli | Heat | Best for |
|---|---|---|
| Kashmiri | Mild | Deep red colour: tandoori dishes, rogan josh, butter chicken |
| Byadgi (Karnataka) | Mild to medium | Colour and gentle heat in South Indian masalas |
| Guntur (Andhra Pradesh) | Hot | Heat in Andhra cooking and many chilli powders |
| Resham Patti (Gujarat) | Medium | Everyday cooking in western India |
| Bhut Jolokia (North-east) | Extremely hot | Pickles and chutneys, in tiny amounts |
Using chilli powder well
- Add it with tomatoes or a splash of water so it does not scorch.
- Mix a hot powder with Kashmiri chilli to get both heat and colour.
- Start with less; you can always add more at the end.
Whole dried chillies
Fry them in a tadka until they darken slightly. Break them open and shake out the seeds for less heat.
