Kashmiri Red Chilli Powder — Deep Colour, Gentle Heat
Kashmiri red chilli is the spice that gives Indian restaurant dishes their distinctive deep red colour — without the fierce heat of regular chilli powder. Ground from dried Kashmiri chillies grown in the Kashmir valley, it delivers a rich, vibrant colour and a mild, fruity warmth that makes it essential for tandoori marinades, butter chicken, and any dish where colour is as important as heat.
How Hot Is Kashmiri Chilli Powder?
Kashmiri chilli measures approximately 1,000–2,000 Scoville Heat Units (SHU) — significantly milder than regular red chilli powder (15,000–30,000 SHU) and far milder than cayenne (30,000–50,000 SHU). It provides gentle background warmth that most people, including those sensitive to heat, find very tolerable.
Kashmiri Chilli vs Regular Red Chilli — When to Use Which?
Kashmiri Red Chilli (this product): Use when you want deep red colour and mild heat — butter chicken, tandoori chicken, paneer tikka, rogan josh, kebab marinades.
Regular/TikhaLal Red Chilli: Use when you want real heat alongside colour — laal maas, fiery chole, hot curries.
Many professional cooks use both: Kashmiri for the colour base, regular chilli to adjust heat separately.
How to Use Kashmiri Red Chilli Powder
-
Tandoori marinade: 1–2 tsp in yoghurt-based marinade for chicken, paneer, or fish
-
Butter chicken / makhani: Add to tomato-butter sauce for restaurant-style colour
-
Rogan josh: The defining spice — use generously for authentic Kashmiri flavour
-
Biryani: Add to the onion-tomato masala for colour depth
-
Soups and dal: Stir into hot oil in the tadka for colour and mild warmth
No artificial colour. No preservatives. FSSAI certified. Origin: Kashmir, India. Shelf life: 12 months. Storage: Airtight container away from light — exposure to light fades the colour over time.
