Green Chilli Powder – 100% Pure Machine-Dried | PureRoots

Green chilli in the sun goes brown within a day. The chlorophyll breaks down, the fresh top note evaporates, and what is left is a dull khaki powder that tastes of heat and nothing else — which is why the few brands that sell it usually add synthetic green colour.

Drying in a dark chamber at low heat holds both the olive-green and the sharp, grassy note that distinguishes green chilli from red. Nothing is added to fake either.

• Over curd rice and khichdi. A pinch, straight on top. Fresh heat with no cooking needed.
• In chutneys and tempering. Where you want green chilli character rather than red chilli colour.
• In dry rubs for fish. Green chilli, garlic powder and salt is a complete rub on its own.
• In place of a slit chilli. Anywhere a recipe says to add one, a pinch does the same job more evenly.

Ingredients: 100% dried green chilli.

Storage: Cool, dark, airtight. Light will slowly take the green out even in a sealed jar, so keep it in the cupboard rather than on the counter.

Best before: 12 months from packing.