AAVENOR

The range  /  Indian Cooking Pastes & Sauces  /  Red Chilli Sauce

Red Chilli Sauce
Indian Cooking Pastes & Sauces1 kg pouchHalal

Red Chilli Sauce

Enhance your dishes with our premium bulk Red Chili Sauce.

Sign in for pricing →
Sign in for pricingRequest a quoteRequest free sample

Red Chili Sauce is a premium, versatile condiment that brings heat, flavor, and color to a wide variety of Indian, Indo-Chinese, and fusion dishes.For Indian restaurants, catering services, and commercial kitchens in the USA, bulk Red Chili Sauce provides a ready-to-use, high-quality sauce that ensures authentic flavor, consistent spice level, and vibrant red color across all dishes.

Why kitchens choose it
  • FDA compliant – ensuring safety, hygiene, and consistent quality
  • Consistent taste, spice level & texture – ideal for repeated use in high-volume kitchens
  • Hygienically processed & shelf-stable – retains heat, color, and flavor for long-lasting use.our Red Chili Sauce helps chefs save preparation time, maintain menu consistency, and deliver perfectly spiced dishes efficiently
On the menu
  • Curries & Gravies – Adds heat and flavor to Chicken, Paneer, and Vegetable Curries
  • Stir-Fries & Indo-Chinese Dishes – Chilli Chicken, Chilli Paneer, Noodles, and Fried Rice
  • Snacks & Street Food – Momos, Pakoras, Spring Rolls, and other popular appetizers
  • Chef Benefits – Pre-prepared sauce saves time, ensures consistent spice and flavor, and simplifies high-volume cooking.With ready-to-use Red Chili Sauce, restaurants can cons
Foodservice spec
Pack1 kg sealed pouch
MOQ50 kg (50 pouches, mix any bases)
Shelf life18 months ambient
Yield10–18 portions per 1 kg pouch when prepared with protein, depending on the dish and portion size.
StorageStore in a cool, dry place away from direct sunlight. Refrigerate promptly after opening and use within 5–7 days.
AllergensAllergen information pending
CertificationsFDA · ISO · Halal · HACCP · GMP
AvailabilityShown to trade accounts

Full specification sheet and allergen statement per lot available to trade accounts on request.

Preparation
From pouch to plate
  1. Sear or sauté the protein (or vegetables / paneer) to colour.
  2. Add the base — typically 100–125 g per portion — and bring to a simmer.
  3. Adjust consistency with stock or water; simmer until the protein is cooked through.
  4. Finish to the house style (cream, butter, fresh herbs, a squeeze of lemon) and plate.

Sterilised with advanced Japanese technology. No preservatives.

Same category

More from Indian Cooking Pastes & Sauces