There was a time when the sharp smell of freshly ground lanka guro made you sneeze from the next room — a sign lunch was almost ready. In every Bengali home, this red powder wasn’t just a spice — it was emotion. A pinch of it in the oil set the rhythm for macher jhol, shorshe bata, or begun bhaja. It meant Ma was in the kitchen, sleeves rolled up, feeding both hunger and heart.

This Homemade Chilli Powder is just that — a bold, bright, and beautifully pungent spice made from sun-dried red chillies ground in small batches. It’s not factory-perfect. It’s hand-sorted, slow-dried, and packed with the sharpness that reminds you of Thakuma’s cooking, where one spoonful of oil, a few mustard seeds, and this red gold turned simple vegetables into a feast.

It’s the warmth you tasted on a winter afternoon, with rice, ghee, and fried potatoes — nothing fancy, just food that hugged you from within.

Area of Procurement
Sundried chillies sourced from Purulia and Midnapore villages

Specifications

Popular Dish

Stir it into macher jhol for that familiar heat, or sprinkle on alu bhaja to turn it from simple to stunning. Mix with mustard oil and salt for a fiery kancha lanka bata, or use it to make that red, oily gravy that clings to every piece of dim curry. Every Bengali knows — the jhal isn’t just taste, it’s feeling. It’s the tingle on your tongue, the sheen on your forehead, and the satisfaction of licking your fingers clean when no one’s watching.