Red Chilli Paste vs Red Chilli Powder: Which Should You Cook With?
Both come from the same spice, but red chilli paste and red chilli powder behave differently in the pan. Here is a simple way to choose.
The main difference
Red chilli powder is dry. It needs a little hot oil or water to release its colour and flavour, and it can scorch if the pan is too hot. Red chilli paste is already moist, so it spreads evenly through a gravy or marinade from the first minute.
When paste works well
- Marinades for chicken, boti and tikka, where moisture helps the flavour coat the meat.
- Karahi and curry bases, where you want colour and taste in the oil early.
- Chutneys, dips and spreads that need a smooth, spoonable chilli.
When powder still makes sense
Dry rubs, sprinkling over fruit chaat or fries, and dry masalas are easier with powder.
Adjust the salt and the heat
Our Desi Ghoti Red Chilli Paste is made with red chilli, ginger, garlic, pink salt and vinegar, so it already contains salt. Add the paste first, taste, and only then add more salt. Heat also differs from batch to batch and person to person, so start with a small spoon and build up.
Learn more
New to paste? Read what red chilli paste is, see how to use it, or try our recipes.