Chilly Reshampatti is the Coarse Chilly Powder. In Food manufacturing, the product are purchased not by names but by their laboratory rating of pungency value. Colour also has a very important role to play in choosing the right chilly powder. Chilly have little aroma, but they vary in taste, from mild to fiercely hot. Generally, the large, round, fleshy varieties are milder than the small, thin- skinned, pointed types. Capsaicin, the pungent principle that gives chilies their kick, is present the seeds, veins and skin in varying amounts, depending on the species and the state of ripeness.