Red Chilli

Sun-ripened heat.

Even more capsaicin than green chillies, plus a surprising dose of vitamin A from the red pigment.

Red chillies are green chillies that stayed on the vine long enough to soak up the sun. The heat softens, the flavour deepens, and the entire pepper develops that smoky, slightly sweet note that makes Andhra and Kolhapuri cooking so iconic. Perfect for tadkas, chutneys, and curries that need warmth rather than sharpness.