5 Essential Steps of Making Red Chilli Powder

India has been historically known as the land of spices and is consistently one of the topmost producers of all kinds of, high-quality spices including Red chili powder. Red chili exporters in India are renowned for their quality, the world over and is often the first preference of chefs. India produces more than 50 varieties of chili including Guntur Chilli, Kashmiri Degi Mirch, Birdseye chili (Dhani) and a host of others. The red chili powder, which is a staple of every Indian household, has to be carefully cultivated and processed in order to be retailed.

Let’s take a look at the 5 essential steps of making red chili powder:

Sowing: Red chili is the dried ripe fruit of the flowering plants, classified under the genus Capsicum. Red chilies are a subtropical plant which requires a combination of warm, humid and periodic dry weather. In India, they are sown in both the Rabi and Kharif seasons. There are also a number of soil requirements to fulfill. Red chilies are ideally cultivated in black soil. The pH level of the soil should be between 6.5-7.5. Ground spices manufacturers are very particular about these requirements, so as to get the best possible harvest.

Harvesting: Like sowing, Red chilies are harvested during both the Rabi and Kharif seasons. Red chilies are pungent, and the degree of it often determines their taste and heat. The red chili fruit is placed inside a seed rich pod which have to carefully cut, manually in order to not damage the plant.

Drying: the next stage after harvesting the chilies is drying. Drying intensifies the flavor of chilies and gives them a longer shelf life as compared to fresh ones. Air drying is a time-tested method that has been used for thousands of years. Red chilies require low humidity in the environment for drying with ample amounts of ventilation. At VLC spices, we place immense importance on the process of drying, as it is the most crucial phase, in terms of taste and color to spices. We employ world-class techniques in our state of the art manufacturing facilities to ensure that only the best quality, reaches our customers.

Grinding: After the stage of drying, the next step in manufacturing Red chili powder is grinding. Chili exporters in India are relying more and more on technology for grinding, which was historically a manual process. It’s essential to note that this is the stage where most of the adulterants can creep into the spice mix, thereby reducing its quality and taste, At VLC spices we use latest German machinery, which is fumigated every week to ensure the minimal possibility of adulterants.

Packaging: Packaging is also an important process of red chili powder manufacturing. Packaging will ensure long shelf life and preserve the taste and Aroma of red chili powder to the fullest. At VLC spices we use vacuum packaging for all our spices including red chili powder. Our spices are supplied to all corners of the world, and in such a scenario where transport times can be long and temperature and weather highly varied, we ensure our packaging will stand up to these tests.

We have told you in brief about the manufacturing process of Red chili powder. Who could have guessed that the spice mix which is easily available in all grocery stores, has such a long methodical process to it!

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