How We Make Pure
Chilli Powder
Most chilli powder is made by drying and grinding. Ours starts three steps earlier — with a wash, a sort, and a test that most brands skip entirely. Here is exactly what we do and why.
Why We Wash Before Drying
Surface pesticide residue is the biggest hidden risk in commercially dried chillies. Research published in food safety journals shows washing method makes a dramatic difference:
Sources: Food Control Journal (2018) — "Efficacy of washing treatments on reduction of pesticide residues in chilli pepper"; Indian Council of Agricultural Research post-harvest studies. These figures represent mean reduction across common organophosphate residues.
10 Steps, Every Batch
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1
Field Selection
We select only certified farms in Guntur district with documented farming history. We visit each farm before the season begins to assess soil health, irrigation source, and pest management practices.
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2
Harvest at Peak Ripeness
Chillies are hand-picked only when fully red — never mechanically harvested. Hand-picking allows selective harvesting of ripe pods while leaving under-ripe ones to mature. This maximises colour value (ASTA) and capsaicin content.
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3Amma's Method
2% Salt Water Soak
Harvested pods are fully submerged in a 2% salt water solution (20g salt per litre of clean water) for 20 minutes. This step alone removes up to 90.56% of surface pesticide residue — significantly more than plain water washing. Amma called it "soaking out the poison." Science confirmed she was right.
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4
Triple Clean Water Rinse
After the salt soak, chillies are rinsed three times in fresh running water to remove salt residue and any loosened contaminants. Each rinse uses a fresh water change — not the same water recycled.
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5
Visual Sort and Grade
Each washed chilli is examined individually under natural light. Discoloured, damaged, insect-marked, or under-ripe pods are removed by hand. Only uniform, deeply red Grade A pods proceed to drying. Rejected pods are not sold — they are composted back into the farm.
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6Amma's Method
Open Sun Drying — 7 to 10 Days
Sorted pods are arranged in single layers on raised bamboo mats (never on bare ground) and left in open sunlight for 7–10 days. They are turned by hand twice daily for even drying. No mechanical dryers, no shade drying, no heating tunnels. Direct UV exposure provides additional surface pathogen reduction and the slow moisture loss concentrates flavour compounds naturally.
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7NABL Certified Lab
Laboratory Test — Before Grinding Begins
A representative sample from every dried batch is sent to our NABL-accredited laboratory partner. Testing covers: ASTA colour value, moisture content (must be below 10%), total ash, capsaicin content, and absence of adulterants (brick dust, artificial dyes, starch). Batches that do not pass are not processed. No exceptions.
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8
Cold Stone Grinding
Lab-cleared, dried pods are ground in traditional chakki stone mills running at low RPM. The slow grinding generates minimal heat — unlike high-speed industrial mills which can reach 80–100°C and drive off volatile aromatic oils. Our stone-ground powder retains the full spectrum of natural flavour compounds.
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9
Batch Coding and Kraft Paper Sealing
Each batch receives a unique alphanumeric code printed directly on the food-grade kraft paper packaging. The QR code on each pack links to the lab certificate, farmer profile, and harvest month for that specific batch. The kraft pouch is heat-sealed — no plastic clips or tape.
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10
Dispatch Within 48 Hours
Sealed packs are dispatched within 48 hours of packing date via verified logistics partners. We do not warehouse finished product for more than one week. Pan-India delivery, typically 3–5 working days. Each order tracked from our facility to your door.