Dry Red chilly Powder and Flakes

How Byadgi, Teja & Aumor Chilies Are Dried and Turned into Flakes & Powder Making chili flakes and powder is a simple but important process. It helps store the chilies for long use and keeps their flavor, color, and spiciness strong. Harvesting Chilies are picked when they are fully ripe and bright red. Byadgi: Deep red and wrinkled Teja: Bright red and spicy Aumor: Dark red, short pods with a strong smell Drying the chilies Traditional Method—Sun Drying Chilies are spread under the sun on mats or sheets. They are turned every day to dry evenly. Drying takes about 7 to 15 days, depending on the weather. Covered at night to protect from dew. Modern Method – Machine Drying In factories, chilies are dried using hot air machines. This takes less time and is more hygienic. Useful when making powder or flakes on a large scale. Cleaning & Sorting Once dry, the stems are removed. Broken or spoiled chilies are thrown out. Clean, fully dried chilies are ready for grinding or crushing.