Sona Kashmiri Mirch Powder is coarse ground, rich in colour, mild in pungency. Sourced from Byadgi (Karnataka) which is recognised as one of the best internationally. Paprika, Bydagi chilly, Warangai chapatta and similar high colour less pungent varieties are widely used for colour extraction. This colour is highly popular among food and beverage processors for its use as a colourant, since this being a 'natural plant colour'. Oleoresin capsicum is used in pain balms and vaporubs. Dehydrated green chilly is a good source of vitamin 'c'.