Chilli heat and chilli colour are two separate things, and the three chilli powders on millerstores.com sit at different points on each. Kashmiri is for red with gentle heat, Guntur is for heat with moderate colour, and Karnataka is described as fiery and vibrant red. Ask a few questions at the counter before you choose. Whether you cook in Thirunakkara, Nagambadom or Kodimatha, the questions are the same.
Last updated 11 October 2026 · Written by the Miller Stores team
Key takeaways
- Heat and colour do not move together. The Premium Kashmiri page calls its powder "very low heat and very high colour".
- The Guntur page describes heat as the point of that powder, with moderate colour.
- The Spicy Chili (Karnataka) page describes "fiery heat and vibrant red color".
- Blending a mild, red chilli with a hot one lets you set colour and heat separately.
- For the full buying checklist, read how to choose good chilli powder.
Where to find us in Kottayam
Miller Stores, Kottayam - Udhaya Bhavan, 7/1183, MC Rd, is the listing for anyone looking for a spice shop in Kottayam on MC Road. Find it on Miller Stores Kottayam on Google Maps, and check opening hours on that Google Maps listing before you go.
Areas around MC Road, Kottayam
Kottayam is made up of many areas, and Wikipedia's Kottayam article lists Thirunakkara, Nagambadom, Kodimatha, Kanjikuzhy and Puthuppally among them. We list these names only so that cooks across Kottayam can find this guide. We make no claim about who shops with us or where we deliver; for that, ask at the counter.
What is the difference between heat and colour in chilli powder?
Heat is how much the powder burns. Colour is how red it makes the dish. A powder can be deep red and mild, or hot and only moderately red. The product pages for our chilli powders say this directly, which is why a Kottayam kitchen that cooks both a red fish curry and a hot stir-fry may want more than one jar.
One practical point from the Guntur page: it says heat depends on how much seed and internal placenta goes into the mill, because that is where the capsaicin sits. So two powders made from the same chilli can taste different.
The three chilli powders side by side
| Powder | Heat | Colour | Where its page says to use it |
|---|---|---|---|
| Premium Kashmiri Chili Powder | Very low | Very high | Tandoori and tikka marinades, rogan josh, butter chicken and restaurant-style gravies |
| Guntur Chili Powder | High, described as clean and forward | Moderate | Gravies where the chilli leads, podis, pickles, rasam |
| Spicy Chili (Karnataka) | Fiery | Vibrant red | Curries, gravies and marinades |
The Karnataka page gives no figure, so we do not offer one.
What should you ask at the counter before buying chilli powder?
Use this checklist. Ask for current availability of each powder at the counter, since stock can change.
- What is the dish? If colour matters more than burn, as in a marinade, start with Kashmiri. If the chilli should lead, start with Guntur or Karnataka.
- How hot do I want it? The Guntur page warns that a teaspoon is not interchangeable with a teaspoon of Kashmiri, and suggests starting with a quarter of the quantity when adapting a Kashmiri recipe.
- Can I see what is in it? The three pages list one ingredient only: chilli. Ask whether the powder you are being offered matches the product page.
- How was it ground and when? The pages say the powders are milled to order. Ask how the powder is supplied here.
- Is there a lab report? See which reports are published on the lab reports page, and read what they cover and do not cover.
- Do I need a blend? The Kashmiri and Guntur pages both mention blending a mild red chilli with a hotter one to control colour independently of heat.
For a longer version of these questions, including what to look for in the powder itself, see our guide on how to choose good chilli powder.
Which one for which dish?
For red without burn, the Kashmiri chilli powder page lists tandoori, tikka, rogan josh and butter chicken. The Guntur chilli powder page lists karam podi, pickles and rasam, and the Karnataka spicy chilli page points to curries, gravies and marinades.
If you are unsure, buy the smallest pack of two and blend. That is the approach both the Kashmiri and Guntur pages describe: mild red chilli for colour, hotter chilli for heat.
A note on colour and honesty
Deep colour is not proof of quality. The Kashmiri page says shade varies a little between batches because it is a crop, and that a powder identical in every batch has usually been standardised with dye. It also describes a simple check: sprinkle half a teaspoon on a glass of water without stirring. Pure powder floats then sinks as a mass; a water-soluble dye sends coloured streaks down. This is a quick screen only. It cannot tell you about pesticide residues or everything else a lab report covers.
The same page says it would rather state plainly that much "Kashmiri" chilli on the Indian market is Kashmiri-type chilli grown elsewhere, than imply an origin it cannot evidence.
Popular products
These are popular picks to look at alongside your chilli powder. Ask at the counter for current availability.
| Product | What its page says |
|---|---|
| Premium Kashmiri Chili Powder | Kashmiri-type chilli, very low heat, very high colour. |
| Guntur Chili Powder | Made from Sannam-type pods; several times hotter than Kashmiri. |
| Spicy Chili (Karnataka) | Described as fiery and vibrant red, for curries, gravies and marinades. |
| Cold Pressed Coconut Oil | Crushed from sun-dried copra in a wooden rotary press; the page says it should smell of coconut when opened. |
| Lakadong Turmeric Powder | From the Jaintia Hills of Meghalaya, with deep orange-red colour. |
| Turmeric Powder | Sourced from Gujarat, listed with 3+% curcumin. |
| Sambar Powder | Kerala-style blend led by coriander, with chilli, fenugreek, curry leaf and roasted dal. |
| Brown Coriander Powder | Light, citrusy note with mild sweetness; single ingredient. |
| Green Premium Coriander Powder | Ground from whole green coriander seed; the page describes it as sweet and citrusy. |
| A2 Pure Gir Cow Ghee | Made the bilona way from the milk of Gir cows. |
Frequently asked questions
Is Kashmiri chilli powder hot?
The Premium Kashmiri Chili Powder page describes it as very low heat and very high colour. That is why it is used where you want red without burn, such as tandoori marinades and rogan josh.
How is Guntur chilli powder different from Kashmiri?
Heat and colour in opposite proportions. The Guntur page says Kashmiri is for redness and Guntur is for heat, and that most cooks keep both. It also says a teaspoon of one is not interchangeable with the other.
Can I mix two chilli powders?
Yes. The Kashmiri and Guntur pages both describe blending a mild red chilli with a hotter one, so heat and colour are set independently. Start with small amounts and adjust to your own taste.
Does a brighter red mean better chilli powder?
Not necessarily. The Kashmiri page says shade varies between batches because chilli is a crop, and that a powder identical every time has usually been standardised with dye. Use lab reports and ingredient lists, not colour alone, to judge a powder.
How long does chilli powder keep its aroma?
The Spicy Chili (Karnataka) page says three to four months in an airtight, opaque container kept cool and dark. It stays safe longer, but the aroma fades well before the colour does, so judge by smell.
Product facts above are taken from the product pages on millerstores.com as read on 11 October 2026. Home colour checks are indicative only; a lab test is needed for a definitive result.
Visit this Miller Stores location
Store: Miller Stores, Kottayam
Address: Udhaya Bhavan, 7/1183, MC Road, Kottayam
Hours: Verify current hours on Google Maps before visiting.
Open this store in Google Maps. Confirm today’s hours and product availability before travelling.