Chiles

Kashmiri Chile Powder

Kashmiri Chile Powder
Kashmiri Chile Powder
Mpc: D61 | GTIN:

Kashmiri Chile Powder

Made using finely ground red chiles from India, Kashmiri Chile Powder is used frequently in Indian cuisine to impart vibrant red color and moderate heat to dishes like tandoori chicken and rogan josh, but its unique flavor and color make it an intriguing substitute for cayenne pepper or paprika in any recipe.

  • Bold, piquant flavor with moderate heat

  • Highly pigmented reddish-orange hue adds bright color to dishes

  • Approximately 25,000 Scoville Heat Units, comparable to mild cayenne pepper

    • D'allesandro
    Price: $25.60
    $1.71 / Ounce

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    Suggested uses

  • Use to cook traditional tandoori chicken or rogan josh

  • Add to meat- or vegetable-based curries for extra heat and color

  • Blend into tomato-based sauces, soups and stews

  • Use as a unique substitute for cayenne pepper or hot paprika

    • Basic prep

    Ready to use. Add to taste.

    Storage & handling

    Store in a dry, cool place.

    Ingredients

    Kashmiri chile powder

    Made using finely ground red chiles from India, our vibrant Kashmiri Chile Powder brings rich red color and moderate heat to any dish. This distinctive chile powder is most often used to add a deep red hue and mildly spicy flavor to popular Indian dishes like rogan josh and tandoori-spiced meats, but its unique flavor and color make it an intriguing substitute for cayenne pepper or paprika in any recipe.

    The term “Kashmiri chile” is actually somewhat of a misnomer. Due to the extremely small quantity of chiles grown in the Kashmir region of India, which is typically reserved for local consumption only, most Kashmiri chile powder isn’t made with “true” Kashmiri chiles. As a result, the term “Kashmiri chile” is widely used throughout India to describe a red chile grown for its vibrant color and mild heat level, not solely for chiles grown in Kashmir. The most popular chiles used to make Kashmiri chile powder are of the “byadgi” or “byadagi” variety, which are grown in the Karnataka region and have a naturally bright red color and pungent kick of heat. As one of the most highly pigmented chiles in India, byadgi chiles are the top choice for creating brightly colored Kashmiri chile powder.

    Like paprika, Kashmiri chile powder is prized for its deep reddish-orange hue and the rich color it imparts to dishes. In fact, when Kashmiri chile powder isn’t available, some cooks attempt to recreate its unique flavor and pigment with a blend of paprika and cayenne - paprika for color and cayenne for heat.