Guntur vs Kashmiri red chilli: which to use

Both are red chillies, but they do different jobs in the kitchen. One brings heat, the other brings colour.

Guntur chilli

Guntur in Andhra Pradesh is one of India’s best-known chilli-growing regions. Guntur chillies are generally known for strong heat and are used widely in Andhra and South Indian cooking, in pickles, chutneys and spicy gravies.

Kashmiri chilli

Kashmiri chilli is known for a deep red colour with milder heat. Cooks use it when they want a rich red gravy without making the dish very hot.

How to choose

• Want heat: use Guntur chilli.
• Want colour with gentle heat: use Kashmiri chilli.
• Want both: mix the two, and adjust to your family’s taste.

Start with a small amount, because chilli powders vary from one batch to another. You can always add more.

See our red chilli powder and whole red chilli, both from Guntur.