TikhaLal Chilli Powder — Extra Hot, Deep Colour, Real Heat
TikhaLal is Phoran's extra hot red chilli powder — made for cooks who want genuine heat alongside deep red colour. Unlike Kashmiri chilli which is mild and colour-focused, TikhaLal delivers both colour and fire, making it the go-to for bold curries, spicy marinades, and dishes where heat is part of the flavour identity.
TikhaLal vs Kashmiri Chilli — Which to Use?
TikhaLal (this product): High heat + deep red colour. Use when you want a spicy dish with good colour — laal maas, spicy chicken curry, fiery chole, hot chutneys.
Kashmiri Red Chilli: Mild heat + brilliant red colour. Use when you want colour without heat — butter chicken, tandoori marinade, paneer tikka.
Many cooks use both in the same dish: Kashmiri for colour base, TikhaLal for heat adjustment.
How to Use TikhaLal Chilli Powder
Curries and gravies: Add to oil after onion-tomato base, cook for 1–2 minutes before adding liquid
Marinades: Combine with yoghurt, ginger-garlic, and salt for spicy tikka and tandoori
Dry rubs: Mix with salt and cumin for grilled meats and roasted vegetables
Chutneys: Add to tomato or garlic chutney for a fiery kick
Egg dishes: Sprinkle into anda bhurji or egg curry for bold heat
How Hot Is TikhaLal?
TikhaLal is significantly hotter than Kashmiri chilli and moderately hotter than standard red chilli powder. Start with ½ tsp per dish serving 4 and adjust upward. It is not ghost-pepper or Carolina Reaper level — it is a genuinely hot everyday cooking chilli that builds heat progressively.
No additives, no artificial colour.Storage: Airtight container away from light and heat. Shelf life: 12 months. Origin: India.
