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Chilly is commonly utilizedd in its powdered form in our day Ã¢â¬â to - day food as well as while making a variety of seasonings like Sauces, Chutneys and a variety of diverse Pickles. The Red chili powder is a crucial and indispensable constituent which is used in most of the Indian dishes.
In Pitambari, the dried up chilies which are brought from the farms are dried in the sun light till they become crunchy and brittle after which they are crushed in 3 step process into a fine powder which is called chilli powder. In general, the blends of the dried and dehydrated red chilies Beydgi, Guntur and Teja are being made to use; it is pounded into a fine powder on the basis of the desired colour and the spiciness of the powder. There are no artificial, synthetic or any other kinds of un - natural colours are used for making this powder. The FSSAI standards are taken in account to reach the quality and constancy along with steadiness in the chili powder. This Chili powder is of higher quality, which is intensively coloured and is quite aromatic in nature and is entirely unadulterated. This chili powder is also free from any kind of mould, live or dead insects, and rodent contamination. The Moisture content of the chili powder is not more than 6%. It has an adequate and reasonable heat value because of which a small quantity of the chili powder provides a perfect spiciness to the dishes.