Resham Patti Chilli Powder

Buy Resham Patti Chilli Powder Online - Rich Red colour, Mild Heat

Hathi Masala Resham Kashmiri chilli Powder is a combination of two chilli varieties: Reshampatti and Kashmiri. Both are low in heat, ranging from 1,000 to 2,000 SHU of Scoville scale. Reshampatti doesn’t bring more spice but a fuller, balanced flavour and a richer colour. We grind the chillies using cryogenic technology at -150°C, which preserves the natural colour pigments and fragrance. Excellent blend for paneer makhani, rogan josh, and any dish where you want a deeper colour with a more rounded flavour profile. Available in 200g, 500g, 1kg, 5kg, and 20kg packs.

What Makes Hathi Masala Different? 

- Ground using cryogenic technology

- Lab Tested for 20+ Parameters

- Hygienically packed

- No Artificial Additives or dyes

- FSSAI and ISO 22000 certified

What Is Resham Kashmiri Chilli Powder?

This is a combination of two chilli varieties grown in different parts of India. The name ‘Resham’ comes from the Reshampatti chilli from the Saurashtra region of Gujarat, and pure Kashmiri chilli from the Kashmir Valley.

Reshampatti is known for its dark red skin, thick flesh, and natural body that pure Kashmiri chilli alone doesn’t bring. Kashmiri chilli is known for its high colour content and a gentle character.

Both varieties hold mild heat and carry capsanthin, the natural pigment that gives them their signature deep red. The difference is in the flavour profiles, not heat. Kashmiri chilli brings a high natural colour. Reshampatti brings fullness and depth. Together, they produce a powder that delivers restaurant-style red colour with a flavour that complements the dish.

Sourcing and Origin

Hathi Masala Resham Kashmiri chilli powder is a combination of two chilli varieties. Both grow in different parts of India. 

Reshampatti Chilli - Saurashtra, Gujarat: This variety is grown along the coastal region of Saurashtra. It’s known for its deep red skin, thick pulp, and lighter heat. The sea-influenced climate and well-hydrated soil produce chillies with natural colour and more body. This gives the Reshampatti its fuller character.

Kashmiri Chilli - Kashmir Valley: Grown at high altitude with cool climate and short summers. The slow development allows natural colour pigments to fully develop, giving each chilli a naturally high capsanthin content. It is the mildest Indian chilli variety in terms of spice and colour.

All chillies are handpicked when ripe and dried in the sun before being transported to Hathi’s premises. chillies that contain less colour pigmentation, exhibit uneven drying, or have poor skin quality are rejected during sourcing in both varieties.

Why Cryogenic Grinding Matters for Resham Kashmiri Chilli Powder

The colour in this combination is because of capsanthin and capsorubin. These are the natural colour pigments that are heat-sensitive.

The traditional grinding method generates heat. That heat breaks down the carotenoids(natural, fat-soluble pigments). This fades the deep red colour, turning it into a pale orange-red. Most brands fix it by adding artificial dyes.

Hathi Masala cooled the whole chillies to -150°C with liquid nitrogen before grinding. That crystallizes the essential oils and colour pigments, locking them inside each particle. The colour you see when you open the pack is entirely from the chillies themselves.

How to Use Resham Kashmiri Chilli Powder in Indian Dishes

Paneer Makhani and Butter Chicken Gravy: Add 1-2 teaspoons of Hathi Masala Resham Kashmiri to the onion-tomato masala while preparing. Cook it for 2-3 minutes. This gives your gravy a restaurant-style, dark red-orange colour. 

Rogan Josh: Add 1.5-2 teaspoons per 500g of meat. The Reshampatti gives a gentle body and depth to the gravy that Kashmiri chilli sometimes lacks. This blend gives a deep red colour with less heat.

Pickling: Add 1-1.5 teaspoons per 250g of raw mango, lemon, or mixed vegetables. It gives the pickle a rich red colour. The mild heat makes the pickle sweet and flavourful without adding too much spice.

Dal Tadka and sabji: Add 0.5 teaspoon to the tadka or stir into the base while cooking. It adds a richer colour and light heat without adding the spiciness of regular lal mirch.

Nutritional Information

Indicative nutritional value. The exact value may vary by batch.

Storage: Store Hathi Masala Resham Kashmiri in a sealedpack or an airtight container. Keep it in a cool spot, away from direct sunlight, to preserve the colour and aroma. Best consumed within 18 months of opening. Hathi Masala’s 3-layer sealed packaging protects Capsanthin until you open the pack.

The Differences Between Resham Kashmiri and Kashmiri Chilli Powder

Quick tip for home cooks: Both of these chilli powders are mild in heat. The main difference is flavour depth. Pure Kashmiri feels a little flat, and Resham gives you more body without increasing the spice.

Quality You Can Trust

Hathi Masala has been in Indian spice manufacturing since 1952, manufactured by Gandhi Spices Pvt. Ltd. in Rajkot, Gujarat. Our Resham Kashmiri chilli powder is cryogenically ground at very low temperatures. It preserves its natural essential oils and enhances its colour, aroma, and flavour. It processes without any human contact at any stage. Every batch is lab-tested for Capsanthin content, ASTA colour value, moisture, purity, and safety before dispatch.

- FSSAI Certified and ISO 22000 Manufacturing

- Lab Tested Every Batch

- Cryogenic Ground at -150°C, No Heat Damage

- Hygienically Packed, Dedicated Sterilization Facility

- Flavour-Locked 3-Layer Packaging

Buy Hathi Resham Kashmiri Chilli Powder online. It’s available in 200g, 500g, 1kg, 5kg, and 20kg packs to suit your kitchen or bulk needs. 

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