Red Chillies (લાલ મરચાં)

Matured chili peppers used both fresh and sun-dried, known for their sharp heat, deep red color, and pungent aroma. In Gujarati cooking, whole dried pods are essential for daily tempering (vaghar/tadka), while ground powder (Marchu Powder) seasons curries, dal, and pickles (Raiwala Marcha). Rich in capsaicin, vitamin A, and antioxidants.