🌶️ General Recommendation for Selecting Namma Byadgi's Chilli Powder

Some chilli powders contain 1% to 2% sunflower oil, while others are completely oil-free.

✅ Gujarat: Prefers 10% to 15% oil for shine, texture, and taste.

✅ Jammu & Kashmir: Prefers low oil (~1%) for color and longevity.

✅ Kerala & South India: No Oil (0%) for purity and extended shelf life.

✅ Exporters & Pouch Packing: No Oil Powder is preferred for longer shelf life.

If you are exporting or doing pouch packaging, always choose:

✅ No Oil Powder → 12+ months shelf life

✅ Stemless Powder → Best for exports & bulk packaging

Why? Adding oil enhances shine & taste but reduces shelf life:

🛑 With oil: Shelf life 6–9 months

✅ Without oil: Shelf life 12+ months

For non-vegetarian dishes (e.g., fish curry, kebabs, biryani), use No Oil Powder.

Why? The sunflower oil in the powder may react with other oils like:

🥥 Coconut Oil (Kerala dishes)🌿Sesame Oil(Tamil Nadu cuisine)🧴Mustard Oil(Bengali/UP cuisine)

❌ Oil reaction can make the dish turn black.

✅ Solution? Always use No Oil Powder for these dishes.

✅ For Export: Choose No Oil & Stemless Powder

✅ For Extended Shelf Life: Use No Oil Powder

✅ For Shiny Appearance & Stronger Taste: Choose Oil-Based Powder

✅ For Non-Veg Dishes (Fish, Kebab, Biryani, etc.): Always use No Oil Powder

✅ None of the powders contain salt—they are 100% pure chilli powder.

When choosing Namma Byadgi Chilli Powder, consider:

📍 Your region’s preferences

🍛 Intended use (home, restaurant, export, or packaged products)

📦 Required shelf life

🛢️ Compatibility with other ingredients

This ensures optimum color, taste, and storage stability in your dishes. 🔥🌶️