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    ZOFF Whole Dried Red Chillies pack
    ZOFF Dried Red Chillies 2
    ZOFF Dried Red Chillies 3
    ZOFF Dried Red Chillies 4
    ZOFF Dried Red Chillies 5
    ZOFF Dried Red Chillies 6
    ZOFF Dried Red Chillies 7
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    ZOFF Dried Red Chillies 12
    Chilli heatWhole dried chillies
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    Capsaicin-rich dried red chilli.

    Carefully sourced from Guntur and Karnataka's warm chilli-growing regions for colour and heat. So your tadka makes a bolder first impression.

    ₹70 Incl. of all taxes

    Pack size

    Quantity

    1

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    Kept wholeAroma stays in till you crack it
    Just chilliIngredient list: dried red chilli
    Description

    Whole dried lal mirch brings colour, heat and a little drama to the tadka. Break a chilli into hot oil for dal, or soak and grind it for chutneys and curry pastes. It belongs in pickle masala too. Start small and taste as you go; a bold entrance still needs a good balance.

    About its origins

    Guntur in Andhra Pradesh is closely associated with bold red chillies. Different chilli varieties deliver different heat and colour, so the variety matters as much as the place.

    Break one first. Then decide.

    How to use
    1. Add whole or broken chillies to hot oil briefly, keeping them from blackening or burning.
    2. Remove any stems and soak the chillies until softened before grinding into a chutney or curry paste.
    3. Start with a small amount and adjust in later batches, as the finished heat depends on your recipe.

    Quick tip: For a tadka, stop before the chillies turn black. Burnt chilli can make the whole tempering taste bitter.

    Use it in

    • Dal, sambar and rasam tadkas
    • Coconut chutney tempering
    • Red chilli and garlic chutneys
    • Curry pastes and homemade spice mixes
    Ingredients & storage

    IngredientsDried red chilli.

    What it containsDried red chillies naturally contain capsaicinoids, including capsaicin, which contribute to chilli heat. Colour alone does not tell you how hot a chilli will taste.

    StorageStore airtight in a cool, dry place away from moisture. Keep the pack closed between uses.

    Taste test

    What does it actually taste like?

    Flavour

    A direct red chilli bite that brings a spicy edge to tadkas, chutneys and curry pastes.

    Aroma

    A dried chilli aroma that becomes stronger with careful toasting or tempering.

    Form

    Whole dried chillies that can be broken, soaked or ground for cooking.

    Spice level

    Chilli heat. These chillies add a sharp kick; start with a small amount and adjust to the dish and your taste.

    Pairs well with

    Good together in your kitchen

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    Total

    Freshness you can taste

    Purity you
    can check.

    Our purity and quality checks are backed by lab reports. Open the Lab reports tab on any product that has one to see what was tested and what came back.

    • Hand-sorted
    • Backed by lab reports
    • Cool-ground powders
    • Resealable zip-lock
    From home kitchens

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    Product FAQs

    A few things you may want to know

    Still have a question? Talk to us.
    Should I remove the stems before cooking?

    Remove stems before soaking or grinding the chillies. For whole-chilli tempering, follow your recipe and remove any hard stem before serving.

    Do I need to soak dried chillies?

    Soak them when you want to grind a smoother paste or chutney. Whole or broken chillies can go directly into a brief tempering.

    How do I keep chillies from burning in a tadka?

    Have the next ingredients ready, fry the chillies only briefly and watch the colour. Blackened chillies can make the tempering taste bitter.

    Can these replace chilli powder?

    They can flavour similar dishes, but the method and texture differ. Use a recipe that accounts for whole or soaked chillies rather than matching spoonfuls.

    How hot will the finished dish be?

    The amount of chilli and the rest of the recipe affect the heat. Start small and adjust future batches to your household’s taste.

    How spicy is it?

    These chillies add a sharp kick; start with a small amount and adjust to the dish and your taste.

    On the gram

    Inside ZOFF