Kashmiri Chile Powder

Botanical Name: Capsicum annuum ‘Kashmiri’

Flavor: Bright, Sweet, Fruity, mildly Smoky

Heat Level: Mild - 1,000 to 2,000 SHU (Scoville Heat Units)

Origin: Kashmir, India

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

Description: Made from whole, sun-dried Kashmiri Chiles ground into a powder, Kashmiri Chile Powder (AKA Deghi Mirch or Kashmiri Mirch) is naturally deep red in color, flavorful, and fragrant, with a subtle, mild heat. Prized for its flavor, vibrant red color, and minimal heat, Kashmiri Chile Powder is a staple ingredient in Indian and Pakistani cuisine. It is used to add a rich, fruity, sweet, chile flavor, a beautiful red hue, and a mild heat to dishes of all sorts and is often paired with spicier chile powders to boost their color, round out, enhance, and enliven their chile flavor without raising the heat level. 

Suggested Uses:

Use to make innumerable authentic Indian and Pakistani dishes including Tandoori meats, Rogan Josh, Dum Aloo, Kashmiri Rajma, Kormas, Dals, Kashmiri Chole, Modur Pulao, and much, much, more…

• Use as a one to one substitution for all types of Paprika for incredible color, and a richer, more complex flavor
• Use to enhance the color of salsas, hot sauces, tomato based sauces, and barbeque sauce
• Add to marinades, sauces, soups, stews, braises, dressings, and dips
• Add to dry rubs for meats, fish, and vegetables for the grill
• Sprinkle over scrambled eggs, smashed potatoes, popcorn, pizza, scrambled or deviled eggs, or on any menu item you want to add color and chile flavor with very little heat