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                              Green Chilly Powder

                              Green Chilly Powder

                              95 INR/Kilograms

                              Product Details:

                              • Physical Form Powder
                              • Product Name Green Chilly Powder
                              • Shape Powder
                              • Color Green
                              • Taste Spicy
                              • Storage Dry place
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                              Green Chilly Powder Price And Quantity

                              • 1000 Kilograms
                              • 95 INR/Kilograms

                              Green Chilly Powder Product Specifications

                              • Spicy
                              • Powder
                              • Dry place
                              • Powder
                              • Green Chilly Powder
                              • Green

                              Green Chilly Powder Trade Information

                              • Cash Advance (CA)
                              • 200000 Kilograms Per Month
                              • 2-5 Days
                              • Asia Australia Central America North America South America Eastern Europe Middle East Africa
                              • All India

                              Product Description

                              Green Chilly Powder is a kind of spice made by grinding dehydrated green chili pods into a fine powder form. Green chili pods are harvested when they are still immature, and thereafter they are dehydrated ore sun-dried until they are completely dry. The dehydrated peppers are ground into a powder, which has a pungent, spicy flavor and bright green color. It is a popular ingredient in a variety of cuisines a over the world, mainly in Indian, Mexican, and Thai dishes. Green Chilly Powder is utilized as a seasoning for sauces, soups, stews, marinades, and rubs for fish, meat, and poultry.
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