Chilli Powder

Pure Chilli Powder for Everyday Cooking

From the deep red colour of our Resham Kashmiri and Kashmiri chilli powders to the bold heat of Gati and X-tra Hot, every Hathi Masala chilli powder is cold-ground using cryogenic technology to preserve the natural aroma, colour, and flavour within each chilli. No additives. No artificial colours. Just the spice, exactly as it should be.

What Makes Our Chilli Powder Worth Trusting?

✓ ISO 22000 Certified

✓ Since 1952

✓ No Artificial Colour

✓ Lab-Tested Every Batch

✓ Reaching 20+ Countries

How Indian Kitchens Use Our Chilli Powder

Chilli powder is the spice that gives your food both colour and heat. And every other dish needs a different balance of the two.

For sabji, dal, and everyday curry, our Red Chilli Powder (Lal Mirch) is what most Indian kitchens use regularly. It is made from Guntur chillies for spice and Byadgi chillies for a deep red colour, giving the taste people expect from home-cooked food.

For dishes like shahi paneer, butter chicken, or tandoori, where colour should stand out, use our Kashmiri Chilli Powder or Resham Kashmiri. They give your gravy a hotel-style look without adding too much spice.

Making aachars or a non-veg dish? That's where our Gati Chilli Powder comes into the picture. And for those who want real spice and heat, X-tra Hot delivers exactly that.

Find the Right Chilli Powder for Your Daily Cooking

Wondering Which Chilli Powder Fits Your Cooking Preferences? Here's the quick explanation.

Quick tip for homecooks: Most kitchens use two chilli powders, one Gati or Red Chilli for heat, and one Kashmiri for colour. This way, you control exactly how your everyday dish looks and how spicy it actually is.

About Hathi Masala Chilli Powder

Chilli powder in the market is often mixed with artificial colours and harmful additives. At Hathi Masala, we have been making pure spices since 1952. In 2012, we became the first spice company in India to introduce cryogenic grinding. Today, we’re operating one of the world’s largest cryogenic grinding facilities. This helps keep the natural colour, aroma, and flavour of every batch, without any additives.

Manufactured by Gandhi Spices Pvt. Ltd. in Rajkot, Gujarat, our chilli powders are made from chillies sourced directly from trusted farms. We use Guntur and Byadgi chillies from Andhra Pradesh and Karnataka, Kashmiri chillies from Kashmir, and Teja chillies for our Gati and X-tra Hot range.

Why Do We Choose Cryogenic Grinding?

Regular high-speed mills generate heat during grinding. And that destroys the essential oils inside the chilli, which are responsible for aroma, colour strength, and flavour depth.

We cool the chillies to -150°C with liquid nitrogen before grinding. The volatile oils crystallise and lock with each particle. The result is Chilli Powder with a good aroma, a richer colour, and less powder needed to get the same result. Your dabba genuinely lasts longer.

Quality You Can Trust

Every batch is lab tested for purity and safety. We’re FSSAI-compliant and ISO-22000 certified. Every unit of ours is cleaned, sterilised, and sealed without direct human contact, the same standard we've held since 1952.

Benefits of Chilli Powder in Your Daily Cooking

Chilli Powder brings more to a dish than colour and heat. They are a natural source of capsaicin, a compound that helps in digestion and better metabolism. They provide Vitamin C, Vitamin A, and antioxidants which support immunity.

Most chilli powders lose some of these nutrients during the standard grinding process. Because Hathi chilli powders are cryogenically ground, the natural compounds are preserved as they are in the whole chillies. You're not just getting purer flavour, you're also getting the benefits chilli actually contains.

Storage tip: Keep your chilli powder in a dry, airtight container, a steel dabba or glass jar works well. Store away from direct sunlight and moisture, and use a dry spoon.

More from the Hathi Masala Kitchen

Explore related categories:

- Turmeric Powder - Pure haldi for colour, flavour, and wellness

- Everyday Masala - Coriander, cumin, and more for daily cooking

- Pickle Masala - Ready-to-use masala mixes for homemade pickles

- Blended Spices - Kitchen King, pav bhaji, chana masala & more

Frequently Asked Questions: Chilli Powder

What is the difference between Kashmiri and regular red chilli powder?

Kashmiri chilli powder gives a deep red colour and mild spice. It is a good choice for butter chicken and tandoori, where colour matters more than heat. Regular red chilli powder gives good colour and medium-to-high spice to your dish. It is good for everyday dal, sabji, and curry.

Which Hathi Masala chilli powder is best for biryani?

Kashmiri Chilli Powder is a good choice for biryani, as it gives the gravy a deep red colour without making it too spicy. If you like a little heat in your biryani, add a small amount of our Red Chilli Powder.

What is Resham Kashmiri Chilli Powder, and how is it different from Kashmiri?

Resham Kashmiri is a blend of two varieties, Kashmiri and Reshampatti. Kashmiri is mild and gives a dark red color. Reshampatti adds a little spice, so you get both light spice and color in your dish.

Does Hathi Masala add artificial colour to its chilli powder?

No, the dark red colour in our chilli powders comes from the natural particles of the chillies. We do not add any artificial colours or Sudan Red dye. Every batch is lab-tested before it leaves our factory.

Why is Hathi Masala known as a cryogenic spice brand?

Hathi Masala uses cryogenic grinding technology to grind its chilli powder. Unlike regular grinding, which generates heat and vaporizes natural essential oils responsible for vibrant colour, aroma, and rich flavour, cryogenic grinding helps crystallize these oils. This ensures chilli powder that is more flavourful and rich in colour.

What is cryogenic grinding, and why does it matter?

Regular grinding generates heat, which reduces the natural oils in the chilli. These oils give aroma, colour, and flavour. In cryogenic grinding, the chilli is cooled before grinding, so these oils are preserved. That’s why Hathi chilli powder has a stronger aroma when you open the pack.

Which chilli powder is best for making pickles at home?

For homemade achaars, our Gati Chilli Powder works best, with strong spice and a dark colour. If you want more spice in your pickle, X-tra Hot is a good choice. You can also try our Pickle Masala, our collection has ready-to-use mixes.

How much chilli powder should I use in cooking?

For a curry for 4 people, use 1 to 1.5 teaspoons of Red Chilli Powder for medium spice. For good colour and mild spice, use 1 to 2 teaspoons of Kashmiri chilli powder. For Gati and X-tra Hot, start with half a teaspoon and add more to taste, as they are spicier.

How should I store chilli powder to keep it fresh?

Store in an airtight container, and keep it away from moisture and direct sunlight. Always use a completely dry spoon. Stored properly, Hathi chilli powder stays fresh and potent for 12 to 14 months.

Is Hathi Masala chilli powder available in small packs?

Yes. All of our chilli powders come in multiple sizes, most of them are starting from 100g and 200g, up to 500g, 1kg, 5kg, and 20kg. Small packs are best to test a variety before stocking up.