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• Chili powder is commonly used in Latin America in dishes such as enchiladas and tacos, and it also adds complexity to a variety of sauces, braised dishes, soups and stews, like our Best Chili or Chili Con Carne.
• In terms of spice quotient, the Byadgi is hotter than Kashmiri chillies (commonly used for colour) but milder than the Guntur variety (which raises the heat).
• The two main types of Byadgi chillies are — Kaddi and Dabbi.