Red Chili

Khansland Red Chili is organically grown and available in multiple forms: whole dried red chilies with their seeds intact for maximum heat and flavour; coarsely crushed red chili flakes for temperings and garnishes; and freshly ground red chili powder in mild, medium, and hot grades. We source the traditional Bangladeshi varieties — principally the long, thin-skinned bogra chili — which have a distinctive flavour profile combining genuine heat with a fruity, slightly smoky sweetness quite different from flat commercial chili powder.

In Bengali cooking, red chili is used in three distinct ways. Whole dried red chilies are essential for tempering — split and added to hot oil at the beginning of cooking, they contribute a deep, smoky heat that suffuses the entire dish. Ground chili powder is added to the curry base for heat that penetrates the entire preparation. And chili flakes are used as a finishing garnish for those who want extra heat at the point of eating.

Our chilies are dried using traditional open-air sun-drying methods over two to three weeks, developing concentrated flavour without the chemical residues that kiln-drying with fumigants can introduce.