Indian Red Chile Powder (Lal Mirch)

Botanical Name: Capsicum annuum var. Longum ‘Sannam’

Flavor: Spicy, Fruity, Bold, with hints of Cherry and Tomato and an underlying very subtle Smokiness

Heat Level: Spicy Hot – 60,000 to 65,000 SHU (Scoville Heat Units)

Origin: India

Use With: Chicken, Beef, Pork, Fish, Seafood, Shellfish, Paneer, Rice, Eggs, Legumes, and Vegetables

Description: Indian Red Chile Powder (Lal Mirchi) can range in heat level from being mildly pungent to fiery hot depending on the chiles used to produce it. Tasmanian Spice Traders Indian Red Chile Powder (Lal Mirchi) is made from the ground, dried Guntur Sannam (S4) Chile grown in the Indian state of Andre Pradesh and the surrounding region. Loved by Indian chefs the world over, Gunur Sannam Chiles, whether whole or ground, are prized for their bright and powerful heat as well as their deep, complex flavor,

Suggested Uses:

Use to make innumerable authentic Indian dishes including Chicken Tikka, Palak Paneer, Kormas, Biryanis, Dals, Rasam, Chole, and much, much, more…

• Use anywhere that you would use ‘Cayenne’, ‘red chile powder’, ‘red pepper’, ‘crushed red pepper’, ‘pepper flakes’, or any variety of dried chile powder for a flavorful, fiery, substitution
• Use to up the heat in curries, salsas, marinades, sauces, soups, braises, stews, dressings, dips, and hot sauces
• Add to dry rubs for meats, fish, and vegetables for the grill
• Use in your favorite chili con carne or barbeque sauce recipe for a spicy puch of flavor
• Sprinkle over scrambled eggs, smashed potatoes, popcorn, pizza, scrambled or deviled eggs, or on any menu item you want to add some deep heat