Composition
100% Whole Dried Chilli — Capsicum annuum
No added colour, flavour, preservative, filler or other ingredient when supplied as a single spice.
Botanical Information
- Common Name: Pandi Mirchi / Dried Chilli
- English Name: Dried Chilli / Red Chilli Pepper
- Botanical Name: Capsicum annuum
- Family: Solanaceae
- Plant Part: Fruit
- Form: Whole Dried Chilli
- Category: Culinary Spice
- Colour: Red to deep red
- Flavour: Characteristically hot, pungent and aromatic
- Aroma: Typical dried chilli aroma
What Is Pandi Mirchi?
Pandi Mirchi is a regional/common name used for a dried chilli variety. The whole dried fruits are commonly used as a spice in Indian cooking.
The chillies can be used whole, broken into pieces or ground into chilli powder depending on the recipe. Pungency can vary naturally between batches.
Product Features
- 100% whole dried chilli.
- Suitable for culinary use when supplied as food-grade spice.
- Whole chilli format helps retain the natural appearance of the spice.
- Suitable for Indian cooking and spice preparations.
- Can be used whole, crushed or ground.
- Suitable for tempering and seasoning.
- Useful for chutneys, pickles and masala blends.
- Natural red colour and characteristic chilli aroma.
- Natural variation in size, colour and heat level may occur.
- No added ingredients when supplied as a single spice.
Culinary Uses
Pandi Mirchi can be used in:
- Curries
- Gravies
- Vegetable preparations
- Dal
- Sambar
- Rasam
- Chutneys
- Pickles
- Spice blends
- Masala preparations
- Tadka/tempering
- Soups
- Sauces
- Marinades
- Homemade chilli powder
For tempering, add whole dried chilli to appropriately heated cooking oil or ghee according to the recipe.
How to Use
Use the required quantity according to the recipe.
Whole
Add directly to curries, dals, tempering or other suitable dishes.
Crushed
Break the dried chilli into smaller pieces before adding to the preparation.
Powder
Grind the whole dried chillies in a clean, dry grinder to prepare chilli powder.
Handle chilli carefully and avoid contact with eyes.
Homemade Chilli Powder
- Ensure the dried chillies are clean and completely dry.
- Remove stems if desired.
- Break into smaller pieces.
- Grind in a clean, dry spice grinder.
- Sieve if a finer powder is preferred.
- Store in an airtight container away from moisture and sunlight.
Whole vs Powder
| Product | Form |
|---|---|
| Pandi Mirchi | Whole dried chilli |
| Dried Chilli Powder | Ground dried chilli |
| Chilli Flakes | Crushed dried chilli |
This product is supplied as whole dried chilli peppers.
Indian Regional Names
- Hindi: Sukhi Mirch / Lal Mirch — सूखी मिर्च / लाल मिर्च
- Marathi: Sukhi Mirchi / Lal Mirchi — सुकी मिरची / लाल मिरची
- Telugu: Endu Mirapakayalu — ఎండు మిరపకాయలు
- Kannada: Ona Menasinakayi — ಒಣ ಮೆಣಸಿನಕಾಯಿ
- Tamil: Kaindha Milagai — காய்ந்த மிளகாய்
- Malayalam: Unakka Mulaku — ഉണക്ക മുളക്
- Gujarati: Sukhi Marchi — સુકી મરચી
- Bengali: Shukno Lanka — শুকনো লঙ্কা
- Punjabi: Sukki Mirch — ਸੁੱਕੀ ਮਿਰਚ
- English: Dried Chilli / Dried Red Chilli / Red Chilli Pepper
- Botanical: Capsicum annuum
Note: “Pandi Mirchi” is a regional/common name, and its exact cultivar identity can vary. Use the botanical name and actual supplier specification for formal identification.
Natural Characteristics
Whole dried Pandi Mirchi may naturally vary in:
- Length
- Shape
- Thickness
- Red colour intensity
- Wrinkling
- Stem size
- Pungency
- Aroma
These variations are normal for dried whole chillies.
Quality Characteristics
Good-quality whole dried chilli should have:
- Characteristic red colour
- Properly dried fruit
- Typical chilli aroma
- Good dryness
- Low foreign matter
- No visible mould
- No insect infestation
- No unusual odour
- Clean and hygienic packaging
For food-grade products, applicable food-safety specifications should be followed.
Quality Testing
Depending on the intended food application:
Physical Testing
- Appearance
- Colour
- Moisture
- Foreign matter
- Size
- Insect damage
- Mould examination
Food Safety Testing
Where applicable:
- Microbial limits
- Aflatoxins
- Pesticide residues
- Heavy metals
- Artificial colour/adulterant screening
- Other applicable food contaminants
Storage
Store whole dried chillies:
- In a cool, dry place.
- In an airtight container.
- Away from moisture and humidity.
- Away from direct sunlight.
- Away from insects.
- Away from strong external odours.
Keep the package tightly closed after use.
Frequently Asked Questions
What is Pandi Mirchi?
Pandi Mirchi is a regional/common name associated with a dried chilli variety, supplied here as whole dried chilli peppers.
What is the botanical name?
The product is specified as Capsicum annuum.
Is Pandi Mirchi spicy?
Dried chilli naturally contains varying levels of pungency. The heat level can differ depending on variety, cultivation and batch.
Can I make chilli powder from this product?
Yes. Whole dried chillies can be cleaned, broken and ground into powder.
Can Pandi Mirchi be used for tempering?
Yes. Whole dried chilli is commonly used in tempering and seasoning preparations.
Is this chilli powder?
No. This listing is for whole dried chilli.
How should dried chillies be stored?
Store in a cool, dry and airtight container, protected from moisture and direct sunlight.
Disclaimer
This product description is provided for general botanical and culinary information. It is not intended to diagnose, treat, cure or prevent any disease.
For consumption, use only food-grade material and follow applicable food-safety and labelling requirements.
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