Question 1

Is this made from cayenne peppers?

Accepted Answer

WRONG...
I did some googling and found the Product Description posted here CUT-OFF the last sentence (the picture was a little out of focus), the rest of the description on the label reads, "... Rani Chili Ground comes from the Kashmiri chili grown in the northern most part of Kashmir."

TRUE Kashmiri is a very flavorful intensely red chili grown in Kashmir. It is a largish chili with medium conical shape and a fruity flavor, and little heat (only about 500-1,000 Schoville Heat Units). Dried it is fairly smooth and very dark in color. Kashmir chilies are not much exported from the region due to scarcity. Since real Kashmir chilies are in very short supply in India, and demand for this type of chili is very high, substitutes are far more common than the real thing.

Most chilies used to make "Kashmir" chili powder are a more elongated type, often Byadagi varieties Kaddi or Dabbi, but still very mild. They are not so intensely red, so a little paprika is often added to a dish for color. Indian chefs abroad recommend a mix of mostly paprika with some cayenne for heat, but Kashmiri chili powder (the substitute kind) is easily available from Indian markets here in Los Angeles. For reference:

S4 Class: Hatch Green; 2,000 - 5,000 Scoville Heat Units
S5 Class: Rocotillo; 2,500 - 5,000 Scoville Heat Units
S6 Class: Jalapeno, Serrano, Yellow Wax, Guajillo, Mirasol; 5,000 - 15,000 Scoville Heat Units
S7 Class: Chipotle, Hidalgo, Puya, Hot Wax; 15,000 - 30,000 Scoville Heat Units
S8 Class: Manzano, Chile De Arbol; 30,000 - 50,000 Scoville Heat Units
S9 Class: Cayenne, Tobasco, Santaka, Pequin, Super Chile, Santaka, Aji, Jaloro; 50,000 - 100,000 Scoville Heat Units
Ratings go up to S12 for Ghost Pepper (Bhut Jolokia a.k.a. Naga Jolokia) and Trinidad Moruga Scorpion: 855,000 - 2,100,000 Scoville Heat Units.

Indian chilies (and Cayenne) only go up to S9, which includes the Dhani, Guntur Red and Mulaku chilies. There are a lot of varieties of Dhani (a.k.a. Bird Chilies, African Devil; C. frutescens or C. annuum), but they are about S8 or S9. The Guntur Red (a non-specific name) is also about S8 or S9. I don't know about the Mulaku.

EXACTLY what chilies/ingredients are used in THIS product is STILL not known, so it MAY be the real deal, OR you may be buying Cayenne or Tabasco... who knows???

Question 2

Does this mix well with water? How much capsaicin is in it? I'm making a pesticide spray with caffeine and I want an even distribution.

Accepted Answer

Though we have never mixed it with water, I would imagine at the fine mesh that its ground to, it should dissolve well.   Its 80,000-100,000 SHU as far as the heat.

Question 3

My mom got this red curry from an Indian client. Would this be similar?  It's a little sweet but super hot if too much is used

Accepted Answer

This is ground and a very little goes a long way. A pinch add a little flavor a spoonful will knock your socks off. It's really good if you like heat.

Question 4

Has red coloring been used to enhance the color of the powder?

Accepted Answer

No, all natural ingredients.

Rani Extra Hot Chilli Powder Indian Spice 3oz (85g) PET Jar ~ All Natural | Salt-Free | Vegan | No Colors | Gluten Friendly | NON-GMO | Kosher | Indian Origin

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