Have you ever added a spoonful of chilli powder and wondered—where did the heat go? You're not alone. Most store-bought chilli powders lose their potency long before they reach your kitchen. Why? It comes down to age, poor storage, low-quality processing, and filler-packed blends (Crosby, 2020). Chilli powder starts losing its kick after just 6–12 months. Many big-brand products sit in warehouses for years before reaching supermarket shelves. By the time you open the jar, much of the spice’s essential oils—the compounds responsible for heat and aroma—have already evaporated (Sengupta, 2019).
Improper storage is a silent killer. Exposure to light, oxygen, and humidity accelerates oxidation, dulling colour and reducing heat (Gupta & Rao, 2021). That once-vibrant red powder turns pale and dusty over time. Mass production doesn’t help. Many commercial blends are heat-processed or chemically sterilised, stripping away delicate volatile oils. Others are bulked up with fillers like starch or artificial colouring to fake freshness (Singh & Sharma, 2018).
So What Makes a Great Chilli Powder?
- To retain real flavour and heat, chilli powder needs to be:
- Made from freshly harvested chillies
- Sun-dried to preserve colour and capsaicin
- Stone-ground or cold-ground to protect essential oils
- Free from salt, fillers, or anti-caking agents
- Packed in small batches and stored correctly (Sharma & Jain, 2020)
🔥 Aunty Jenny’s Red Chilli Powder: Real Heat, Real Freshness
Unlike supermarket brands, Aunty Jenny’s Red Chilli Powder is a celebration of freshness and purity. We start with sun-dried Indian chillies, grind them in small batches using traditional stone mills, and pack them without fillers, preservatives, or artificial colour.
The result? A rich red colour, warm earthy aroma, and clean, consistent heat that brings every dish to life. Whether you’re making curries, marinades, or even sprinkling it on mango slices, this is chilli powder the way it’s meant to be—bold, vibrant, and full of flavour. Check the date on your current chilli powder. Smell it. Taste it. If it’s dull, dusty, or weak—it’s time to toss it. Spice should spark joy—and heat. With Aunty Jenny’s, you're not just cooking. You're honouring a tradition of freshness, quality, and unapologetic flavour.
📚 References
Crosby, A. (2020). The Science of Spice: Understanding Flavour & Freshness. Culinary Press.
Gupta, S., & Rao, A. (2021). Effects of storage on volatile compounds in ground spices. Journal of Food Chemistry, 274(5), 113-120.
Sengupta, M. (2019). Shelf life and aroma profile of Indian spice powders. Asian Journal of Food Research, 33(2), 89-96.
Sharma, R., & Jain, N. (2020). Stone vs. mechanical grinding: Impacts on essential oil retention in spices. Indian Food Technology Review, 18(4), 44–52.
Singh, V., & Sharma, R. (2018). Additive use and adulteration trends in commercial chilli powders. Food Quality & Safety Journal, 12(1), 23–28.