Kashmiri Chilli powder premium

KASHMIRI CHILLI POWDER

Kashmiri Chilli Powder is a distinctive spice made from dried and ground Kashmiri chillies, specifically the Capsicum annuum variety grown in the Kashmir valley of India. This premium chilli powder is renowned worldwide for its unique characteristic of providing brilliant, deep red colour to dishes whilst delivering only mild to moderate heat, typically ranging from 1,000 to 2,000 Scoville Heat Units. This makes it significantly milder than cayenne or other hot chilli powders, allowing generous use for colour enhancement without overwhelming heat.

Kashmiri Chilli Powder Uses and Recipes

Kashmiri Chilli Powder is perfect for cooks who want brilliant red colour without excessive heat. Use generously (1-2 tablespoons) in marinades for tandoori chicken, lamb, or paneer to achieve that characteristic deep red colour. It’s excellent for tempering (tadka) – heat oil and add the powder briefly to release its aroma before adding to dals and curries. The powder works beautifully in spice pastes when combined with ginger, garlic, and yoghurt. For rice dishes like biryani, a pinch adds stunning colour without altering the delicate flavours. It’s also perfect for making homemade chilli oil and enhancing the appearance of soups and stews.

Recipe 1: Authentic Tandoori Chicken

Ingredients:

• 1kg chicken pieces, skin removed
• 3 tablespoons Kashmiri Chilli Powder
• 1 cup Greek yoghurt
• 2 tablespoons ginger-garlic paste
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil

Method: Make deep cuts in chicken pieces. Mix yoghurt, Kashmiri chilli powder, ginger-garlic paste, garam masala, cumin, coriander, salt, lemon juice, and oil to form a smooth marinade. Coat chicken thoroughly and marinate for at least 4 hours or overnight. Preheat oven to 220°C or prepare barbecue. Cook chicken for 25-30 minutes, turning once, until charred and cooked through. Serve with naan bread, sliced onions, and mint chutney for an authentic tandoori experience.

Recipe 2: Kashmiri-Style Dal

Ingredients:

• 1 cup yellow lentils (moong dal), washed
• 3 cups water
• 1 teaspoon turmeric
• 1 teaspoon salt
• 2 tablespoons ghee or oil
• 1 teaspoon cumin seeds
• 2 tablespoons Kashmiri Chilli Powder
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 2 tomatoes, chopped
• Fresh coriander for garnish

Method: Cook lentils with water, turmeric, and salt until soft and mushy, about 20 minutes. Heat ghee in pan, add cumin seeds until they splutter. Add Kashmiri chilli powder and cook for 30 seconds until fragrant. Add onion, cook until golden, then add garlic and ginger. Cook 2 minutes, add tomatoes and cook until soft. Pour this tempering over cooked dal, simmer 5 minutes. Garnish with fresh coriander and serve with rice or roti.

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Kashmiri chilli powder 100g /Kashmiri chilli powder 200g /Kashmiri chilli powder 1kg