Chilli Powder — Less Spicy

Not every chilli powder needs to burn your tongue off.

This one is built differently. Deep red colour — the kind that gives a rogan josh its glow, a butter chicken its unmistakable tint, a tandoori marinade its signature red. Gentle warmth rather than sharp heat. Clean chilli flavour without the aggressive burn of commodity red chilli powder.

The reason it's this way isn't a gimmick — it's the variety.

We source chilli from the Dharwad, Haveri, and Gadag belts of North Karnataka, one of India's most respected chilli-growing regions. Dabbi is closely related to Byadgi, both prized across Indian and global kitchens for the same qualities: deep colour, mild heat, clean flavour. Most Indian brands sell the same chilli under the word "Kashmiri" because the name is familiar. We don't. Kashmiri chilli grows in Kashmir. Dabbi grows in Karnataka. They do a similar culinary job — colour without aggressive heat — but they're different chillies from different hills. We call ours by its real name.

Cleaned, sun-dried, and stone-ground in small batches in our own facility. No colour added. No blending with hotter varieties to bulk it up. No anti-caking agents.

How to use

Anywhere you want deep red colour and warmth without harsh heat:

• Rogan josh, butter chicken, shahi paneer — for colour and gentle warmth
• Tandoori and tikka marinades — mixed into yogurt for the signature red
• Mangalorean, Udupi, and Goan curries
• Rasam, sambar, and everyday dals where you want colour, not burn
• Dum aloo, Kashmiri yakhni, and traditional Kashmiri recipes that call for "Kashmiri chilli" — this does the same job

Origin

Dharwad, Haveri, and Gadag districts of North Karnataka, India. Sun-dried on the stem, cleaned, and stone-ground in small batches.

In the pack

Chilli powder. No colour added. No blending. Nothing else.

Heat level: mild to moderate. Best within: 12 months of grinding for peak colour and aroma. Store airtight, away from direct light.