Authentic Red Chili Powder
Real colour. Real heat. · 100% pure chilli · Lab tested
Tax included.
🚚 Ships in 24–48 hours · Delivered in 3–6 days · Cash on Delivery available
“Kuch mirch sirf laal karti hai, kuch sirf teekhi. Ye dono kaam karti hai. Gravy laal bhi aur swaad mein kick bhi.”
Red Chilli 100%. Nothing else: no brick dust, chalk, fillers, artificial colour, added dye or preservatives.
Add 1/4 to 1/2 tsp to hot oil for sabzi, 1/4 tsp in the tadka for dal, and 1/2 to 1 tsp in the masala base for curry. For a deep red gravy, let it bloom in hot oil for about 60 seconds before adding water. It is strong, so start with less.
Keep the zip-lock sealed, away from sunlight, heat and steam. Always use a dry spoon, because moisture causes clumping and dulls the colour. Best before: see pouch.
Free shipping on all orders across India. Ships in 24–48 hours and is delivered in 3–6 days. Cash on Delivery available on all orders.
Real colour. Real heat.
Nothing added. Nothing substituted.
Handpicked whole chillies, sun-dried and stone-ground. The deep crimson colour comes from the chilli itself.
Straight from the grinding stone
How every batch is made
Handpick
Whole red chillies, picked for colour and heat.
Sun-dry
Dried slowly in the sun, the traditional way.
Stone-grind
Ground on stone in small batches for a fine, even powder.
Test & seal
Lab tested for purity, then sealed in a zip-lock pouch.
Test it at home
Three easy checks for pure chilli
Water test
Sprinkle a pinch on a glass of water.
✓ Pure chilli releases its colour slowly.
✕ An instant bright red streak means added dye.
Paper test
Rub a pinch on white paper.
✓ Pure chilli leaves a dry, slightly oily residue.
✕ Dye stains the paper bright red.
Brick dust test
Add a spoonful to a glass of water and stir.
✓ Pure chilli floats.
✕ Brick dust and soil sink to the bottom.
Simple home checks, based on the FSSAI home tests for spices.
How to use it
One spoon. Every dish.
COLOUR TIP: Bloom the powder in hot oil for about 60 seconds before adding water. That's how you get a rich, restaurant-style red gravy.
Sindhu Swaad vs ordinary chilli powder
| Sindhu Swaad Red Chilli Powder | Ordinary loose chilli powder | |
|---|---|---|
| Ingredients | 100% pure red chilli | Can contain fillers and brick dust |
| Colour | Natural deep crimson | Bright red that may come from added dye |
| Brick dust & chalk | None | Sometimes added for weight |
| Heat | Clean heat that lingers | Harsh, flat burn |
| Process | Sun-dried, stone-ground in small batches | High-speed bulk grinding |
| Testing | Lab tested for purity | Unknown |
LAB TESTED SPICES
GET THE SPICES THAT YOUR FAMILY DESERVES
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FREQUENTLY ASKED QUESTIONS
Yes. The only ingredient is red chilli. There's no brick dust, chalk, filler, artificial colour, dye or preservative in it.
It's a proper hot chilli with a clean heat that lingers, not a mild colouring chilli. Many customers use about half of what they used with market chilli powder, so start small. For colour with mild heat, try our Kashmiri Red Chilli Powder.
Sprinkle a pinch on water: pure chilli releases colour slowly, while an instant bright red streak means dye. Rub some on white paper: dye stains it bright red. Stir a spoonful into water: brick dust and soil sink, pure chilli floats.
Bloom the chilli powder in hot oil for about 60 seconds before adding water or tomatoes. The colour comes out into the oil and spreads through the whole dish.
Yes, Cash on Delivery is available on all orders, and shipping is free all over India. You can also pay by UPI or card with Buy Now.
Yes. Every batch is lab tested before it's packed, which is why the "Lab Tested" mark appears on each pouch. We check for purity and adulteration so what reaches your kitchen is exactly what's on the label — nothing added, nothing substituted.
Grinding in small quantities keeps the temperature low and locks in the natural oils that carry a spice's aroma and flavour. Large-scale, high-speed grinding heats the spice and drives those oils off. Small batches also mean each lot moves quickly from our grinding unit to you, so it reaches you fresher.
Keep the pouch sealed using its zip-lock, and store it in a cool, dry place away from direct sunlight and steam. Always use a dry spoon — moisture is the main cause of clumping. Refer to the best-before date printed on the pack; for the fullest aroma, we recommend finishing a 100 g pouch within a few months of opening.
The 100 g pouch is the one to try first. If you cook with chilli every day, the 250 g pouch costs less per gram, and the pack of 4 gives you four separately sealed 100 g pouches.
