Organic Mirch Powder
The legendary chilli of Andhra Pradesh, dried whole and stone-ground at the Ratlam mill. Bright crimson, deeply pungent, with the slow-building heat of the Sannam-S4 cultivar.
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Certified chemical-free cultivation.
Harvested by farming cooperatives.
Tattva Kitchen AI
Curated for Organic Mirch Powder
“Slow-building Andhra heat with deep crimson colour — the legendary Sannam-S4 cultivar.”
Best Used For
Cooking Tips
- Bloom in hot oil for 2–3 seconds — never longer or it scorches.
- Mix with a teaspoon of yogurt before adding to gravy — distributes heat evenly.
- Toast whole pods on a tawa for the smoky baghaar that Hyderabadi biryani demands.
Pairs Well With
Did You Know?
· Guntur, Andhra Pradesh, India- 01
Guntur grows nearly a third of the world's chillies — and Sannam-S4 is its prince, traceable by its slender pod and slow-burning heat.
- 02
The 14-day sun-drying happens on raised cane platforms because the ground steals flavour — capsaicin leaches into wet soil overnight.
- 03
A Guntur farmer can grade chilli quality just by snapping a pod — the brittle "crack" sound signals proper drying within ±0.5% moisture.
From the soil to your kitchen
Guntur grows nearly a third of the world's chillies, and the Sannam-S4 cultivar is its crown — long, slender, scarlet pods with a Scoville rating that climbs slowly rather than slapping. Our growers harvest from December to April, sun-drying the pods on raised cane platforms for two weeks until the moisture drops below 9%. We refuse the conventional artificial-drying tunnels that bake out the volatile oils. The whole pods travel north to Ratlam, where stone-grinding releases the capsaicin and the deep red colour without scorching either.
Nutritional Integrity
Values per 100g of dry powder. No additives, ever.
Micronutrients
- Vitamin A482% DV
- Vitamin C85% DV
- Vitamin K102% DV
- Iron40% DV
Purity Checklist
Sannam-S4 Single Cultivar
No blending with cheaper varieties. Every grain is traceable to its Guntur cooperative.
Sun-Dried, Never Tunnel-Dried
Hot-air tunnels strip the volatile oils. Two weeks of Andhra sun preserves them.
No Sudan Dye, No Brick Dust
The two most common adulterants in commercial chilli powder. We test every batch for both.
Stone-Ground at Low Heat
Capsaicin volatilises above 50°C — our mill never gets close.
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