Rani Extra Hot Chilli Powder Indian Spice 16oz (1lb) 454g PET Jar ~ All Natural | No Color added | Gluten Friendly | Vegan | NON-GMO | No Salt or fillers

Do you crave the bold flavors of authentic Indian cuisine, but also love whipping up delicious meals for friends and family? Then you might be in the same boat as me! I'm a huge fan of cooking spicy Indian food at home, and recently I tried the Rani Extra Hot Chili Powder to add some extra kick to my dishes. This versatile spice isn't just for curries! Rani's Extra Hot Chili Powder can elevate the flavor profile of anything from classic meat and vegetarian curries to satays, kebabs, tandoori BBQ chicken, and even salads. Here's what I discovered about this spice and how it can transform your next Indian feast, no matter the dish! Spice Level: Hot, But Not Overpowering The "Extra Hot" label might be a bit misleading for seasoned chili heads. This powder has a good kick, but it's not going to blow your taste buds off. If you enjoy a spicy kick without overwhelming heat, then this is a great option. Rani rates it at 60,000-65,000 Scoville Units (SHU) for comparison. Unlocks Authentic Indian Flavors: While the chili powder itself isn't bright red, it adds a wonderful depth of heat to Indian curries and lentil dishes. The key to that vibrant red color often seen in restaurant curries is Kashmiri chili powder, which focuses on color rather than heat. Rani's Extra Hot Chili Powder is perfect for adding that spicy kick without overpowering the other flavors in your dish. My Personal Touch: Adding Heat at the Right Time Here's how I typically use Rani Extra Hot Chili Powder in my Indian cooking: Start with the Base: I begin by frying whole Garam Masala in hot oil (a blend of peppercorns, cinnamon, nutmeg, cardamom, cumin, coriander, and bay leaves) to release the aromatics. Spice Up the Onions: While the onions are frying, I add a touch of Garam Masala powder to further build the flavor profile. Main Ingredients and Simmering: Then I add the meat, vegetables, and simmer the dish. Heat Control at the End: Finally, near the end of cooking, I slowly add the Rani Extra Hot Chili Powder, a little at a time, to adjust the spice level to my preference. This allows me to control the heat without compromising the other flavors that have developed throughout the cooking process. Fresh Finish: To finish the dish, I garnish with fresh cilantro, green chili (for an extra kick!), and mint leaves. Overall: The generous 16oz container of Rani Extra Hot Chili Powder is a fantastic addition to my spice cabinet. It delivers a nice level of heat without being overpowering, ensuring I have plenty on hand for all my future Indian culinary adventures. While it won't turn your dish bright red like some restaurant curries, it adds a delicious depth of flavor and allows you to control the spice level perfectly. The key to that vibrant red color often seen in restaurant curries is Kashmiri chili powder, which focuses on color rather than heat. If you're looking for a versatile chili powder to add heat to your Indian dishes, this is a great option!

This chilli powder delivers a powerful kick with a deep, rich flavor that enhances curries, marinades, and other spicy dishes. The texture is fine and blends smoothly into sauces without clumping, while the heat level is noticeably higher than standard chili powders—perfect for those who love authentic Indian spice. A little goes a long way, so the package lasts a long time. Pros: Very spicy, authentic flavor, fine texture, long-lasting supply

The Rani Extra Hot Chilli Powder (28oz / 800g) is hands down one of the best chili powders I’ve used. It delivers rich, authentic Indian heat and flavor without any artificial colors or additives. Perfect for soups, curries, or any dish that needs a fiery kick, it blends seamlessly and is very easy to use. I love that it’s all-natural and gluten-free, giving bold flavor without compromising quality. A must-have for anyone who loves spicy cooking!

This probably shouldn't have been my first Indian chili powder. It's definitely super hot and needs to be used sparingly. I was a little worried that it may go to waste, but I found a good use for it as sprinkle-on seasoning when I want to give food a little kick without bothering with liquid hot sauces. Mixing this with milder chili powder also can be a good application of controlled heat in food. I can't really comment on the taste since the quantity needed to taste this properly is not very enjoyable. Be it my weak, American tongue or simply how serious the 'Extra Hot' label is, this stuff is not for the feint of heart!

I'll say this, just a tiny pinch is enough to light-up a meal! I did some googling and found the Product Description posted here CUT-OFF the last sentence, the picture was a little out of focus but the rest of the description on the label reads, "... Rani Chili Ground comes from the Kashmiri chili grown in the northern most part of Kashmir." TRUE Kashmiri is a very flavorful intensely red chili grown in Kashmir. It is a largish chili with medium conical shape, a fruity flavor and little heat (only about 500-1,000 Schoville Heat Units). Dried it is fairly smooth and very dark in color. Kashmir chilies are not much exported from the region due to scarcity. Since real Kashmir chilies are in very short supply in India, and demand for this type of chili is very high, substitutes are far more common than the real thing. Most chilies used to make "Kashmir" chili powder are a more elongated type, often Byadagi varieties Kaddi or Dabbi, but still very mild. They are not so intensely red, so a little paprika is often added to a dish for color. Indian chefs abroad recommend a mix of mostly paprika with some cayenne for heat, but Kashmiri chili powder (the substitute kind) is easily available from Indian markets here in Los Angeles For reference: S4 Class: Hatch Green; 2,000 - 5,000 Scoville Heat Units S5 Class: Rocotillo; 2,500 - 5,000 Scoville Heat Units S6 Class: Jalapeno, Serrano, Yellow Wax, Guajillo, Mirasol; 5,000 - 15,000 Scoville Heat Units S7 Class: Chipotle, Hidalgo, Puya, Hot Wax; 15,000 - 30,000 Scoville Heat Units S8 Class: Manzano, Chile De Arbol; 30,000 - 50,000 Scoville Heat Units S9 Class: Cayenne, Tobasco, Santaka, Pequin, Super Chile, Santaka, Aji, Jaloro; 50,000 - 100,000 Scoville Heat Units Ratings go up to S12 for Ghost Pepper (Bhut Jolokia a.k.a. Naga Jolokia) and Trinidad Moruga Scorpion: 855,000 - 2,100,000 Scoville Heat Units. Indian chilies (and Cayenne) only go up to S9, which includes the Dhani, Guntur Red and Mulaku chilies. There are a lot of varieties of Dhani (a.k.a. Bird Chilies, African Devil; C. frutescens or C. annuum), but they are about S8 or S9. The Guntur Red (a non-specific name) is also about S8 or S9. I don't know about the Mulaku. But EXACTLY what chilies/ingredients are used in THIS product is STILL not known because the maker/seller does not list the ingredients, so it MAY be the real deal, OR you may be buying Cayenne or Tabasco... who knows???

Good flavour. Perfect size

Nice and spice although I accidentally ordered it and is none returnable item

Nice and spicy. I really like it.

This product has an okay flavor and the heat is good. To make a large chilli, basically an entire pot I put 3 spoonfuls of this stuff in and it is very hot. I recommend this. Hopefully it truly is organic.

I bought this because the tastes in my local supermarket do not to extend to ‘hot or spicy things That actually have flavour.’ So while not cheap, it is cheaper than making a trip half way across town just to get a small pot of chilli powder. Yes, I could probably get it (or similar ) for half the price, if I drove 20 minutes, parked up, spend 20 minutes in the supermarket finding the equivalent, and drove home, another 20 minutes, . . .Saving £3 is not worthy of an hour doing it. I have better things to do, and this pot will lasts months. Plus petrol is not cheap, so the £3 saving is not £3. I long ago leaned that spending £3 to save £2 is not actually a saving. I like it, and the price is a very acceptable as will probably last me a year.