Organic Red Chilli Powder 100g
₹ 100.00
Dhatu Organics Organic Red Chilli Powder 100g is certified organic Capsicum annuum fruit powder — the vibrant red heat that defines Indian curries, pickles, and masalas. Grou... Read more ↓
100% Organic
No Additives
Free Delivery ₹499+
Organic Red Chilli Powder (Capsicum annuum)
Nutrition Facts
| Nutrient | Per serving | Per 100g | % RDA* |
|---|---|---|---|
| Per 100g | Energy 282 kcal | Protein 13.5g | Carbohydrates 56.6g |
| Per 2g serving (1 tsp) | Energy 5.6 kcal | Vitamin A 41.6mcg | Vitamin C 1.53mg |
* % RDA based on a 2000 kcal reference diet (FSSAI). Values are approximate and may vary by batch.
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Choose Your Pack
Dhatu Organics Organic Red Chilli Powder 100g is certified organic Capsicum annuum fruit powder — the vibrant red heat that defines Indian curries, pickles, and masalas. Ground from premium red chillies without seeds blended in — the result is a balanced, flavourful heat rather than naked sharpness, with the characteristic red colour that gives Indian dishes their visual richness.
Capsaicin: More Than Just Heat: Capsaicin, the compound responsible for chilli’s pungency, is one of the most studied bioactive compounds in food science. It binds TRPV1 receptors, triggering a cascade that includes thermogenesis (fat burning), endorphin release, and substance P depletion — the last of which is the basis for capsaicin’s use in topical pain relief. In culinary quantities, capsaicin’s thermogenic and antioxidant effects contribute meaningfully to metabolic health.
Ingredients
Organic Red Chilli Powder (Capsicum annuum)
Single ingredient · No additives · No artificial colour · Certified organic
Certified Organic
Non-GMO
Gluten-Free
Vegan
Nutrition Facts
Per 100g · Per 2g serving (approx. 1 tsp)
| Nutrient | Per 100g | Per 2g |
|---|---|---|
| Energy | 282 kcal | 5.6 kcal |
| Protein | 13.5 g | 0.27 g |
| Carbohydrates | 56.6 g | 1.13 g |
| Total Fat | 14.3 g | 0.29 g |
| Dietary Fibre | 34.8 g | 0.70 g |
| Vitamin C | 76.4 mg | 1.53 mg |
| Vitamin A | 2081 mcg RAE | 41.6 mcg |
| Iron | 7.8 mg | 0.16 mg |
Values approximate. Source: USDA FoodData Central.
Key Benefits
- Extraordinary Vitamin A: 2,081 mcg RAE of vitamin A per 100g — far exceeding most vegetables. The carotenoids (beta-carotene, capsanthin, capsorubin) give red chilli its colour and function as provitamin A and potent antioxidants.[1]
- Capsaicin Thermogenesis: Capsaicin activates TRPV1 receptors and stimulates sympathetic nervous system activity, increasing thermogenesis (caloric heat production) and fat oxidation in multiple clinical studies.[2]
- Vitamin C: 76.4 mg vitamin C per 100g — higher than oranges per 100g. Even at culinary doses, red chilli is a notable vitamin C source.
- Anti-inflammatory Carotenoids: Capsanthin and capsorubin are unique xanthophyll carotenoids found predominantly in chilli pepper with strong antioxidant and anti-inflammatory properties.[3]
- Natural Colour: The deep red colour of organic red chilli powder is entirely from capsanthin and other natural carotenoids — no added colours unlike some commercial chilli powders.
Research at a Glance
| Benefit | Study Finding | Reference |
|---|---|---|
| Vitamin A from carotenoids | Red chilli capsanthin/capsorubin — exceptional provitamin A and antioxidant carotenoids | Hornero-Méndez & Minguez, 2001[1] |
| Thermogenesis | Capsaicin increases fat oxidation and energy expenditure; meta-analysis confirms effect | Taghizadeh et al., 2017[2] |
| Anti-inflammatory carotenoids | Capsanthin shows strong DPPH scavenging and COX inhibition in vitro | Kim et al., 2014[3] |
How to Use
- Curry Base: Add to hot oil after onions are golden — chilli blooms in fat, releasing capsanthin for colour and capsaicin for heat, before the watery ingredients are added.
- Tadka / Tempering: A pinch of chilli powder in the final tadka adds a different kind of heat than whole dried chillies — more immediate and diffuse.
- Marinades: Combine with coriander, cumin, turmeric, and ginger-garlic for a standard curry marinade for paneer or vegetables.
- Chutneys and Pickles: Adds heat and red colour to tomato chutneys, garlic chutney, and Indian pickles.
- Egg Curries and Dals: A measured ½–1 tsp builds the foundational heat level in most daily Indian cooking.
Frequently Asked Questions
How hot is Dhatu’s red chilli powder?
Dhatu’s red chilli powder is made from standard red chillies (Capsicum annuum) and is moderately hot — suitable for everyday Indian cooking at typical recipe quantities. It is significantly milder than bird’s eye chilli powder or Guntur chilli, making it versatile for families with varying heat preferences. Use ½ tsp for mild, 1 tsp for medium, and 1.5 tsp+ for hot dishes per standard recipe.
Does organic chilli powder have artificial colour added?
No. The vibrant red colour of high-quality organic chilli powder comes entirely from natural carotenoids — primarily capsanthin and capsorubin. Conventional commercial chilli powders sometimes have synthetic dyes (like Sudan Red) or paprika extract added to boost colour. Organic certification prohibits synthetic additives, so Dhatu’s red colour is always natural.
Can I use red chilli powder instead of whole dried chillies?
Yes — they produce different results but are interchangeable in most recipes with adjustment. Whole dried chillies deliver heat gradually and add texture; chilli powder releases heat and colour immediately. As a guide: 1 whole dried red chilli is approximately ½–1 tsp of red chilli powder. Chilli powder works better in ground spice blends, marinades, and anywhere uniform colour distribution is needed.
How should I store red chilli powder?
Store in an airtight container away from light and heat. Light degrades capsanthin (the red colour) and capsaicin (the heat) over time. A dark glass or ceramic jar is ideal. Ground chilli powder lasts 12–18 months in good storage conditions; after this, the colour fades to orange-brown and heat level decreases, though it remains safe to use.
Explore More from Dhatu Organics
- Organic Turmeric Powder 100g — the anti-inflammatory companion to chilli in curries
- Organic Coriander Powder 100g — the aromatic base that balances chilli’s heat
- Organic Guntur Red Chilli Whole 100g — whole dried chillies for texture and tadka
- All Organic Spices — browse our complete certified organic spice collection
Scientific References
- Hornero-Méndez D, Minguez-Mosquera MI. Xanthophyll esterification accompanying carotenoid over-accumulation in chromoplast of Capsicum annuum ripening fruits. Funct Plant Biol. 2001;28:451–60.
- Taghizadeh M, et al. The effects of dietary capsaicin on metabolic syndrome risk factors: A systematic review and meta-analysis. J Res Med Sci. 2017;22:111. doi:10.4103/jrms.JRMS_487_17
- Kim JS, et al. Capsanthin, a red pepper carotenoid, suppresses the growth of androgen-independent, human prostate cancer cells through apoptosis. J Nutr Biochem. 2014;25(5):484–9.