Ashapura Proteins Ltd. has been working with spices and agricultural commodities long enough to know what actually matters when a buyer places an order for Chilli Powder. It is not just colour on paper. It is whether the powder performs the same way in the 50th batch as it did in the first. Whether the ASTA value holds. Whether the moisture is where it needs to be, so nothing cakes in transit.
Our Red Chilli Powder, locally known as Lal Mirch Powder, is sourced from chilli varieties grown in India's established spice belts. When the raw dried chilli arrives at our facility, it goes through a cleaning, drying, grinding and packaging process that is monitored at every stage. We deliver to food manufacturers, spice blenders and importers who cannot afford inconsistency in their supply chain.
Chilli Powder is made by grinding dried red chillies into a free-flowing powder. Unlike chilli flakes, which hold their texture and visible flake structure, chilli powder works its way into a recipe or formulation invisibly, distributing heat and colour evenly.
The heat you get comes from capsaicin, and the red color you see comes from capsanthin, a natural pigment that is determined commercially as the ASTA colour value. Both are important and both are monitored for each batch we make.