Kashmiri chilli powder is prized for its bright red colour and delicate, fruity heat. This isn’t a punchy chilli – expect a lively and restrained hotness, rather than eye-watering heat.
It’s a much sought-after spice, and is particularly popular in northern Indian cuisine, where it introduces a distinctive red colour to rogan josh and tandoori chicken. It’s often used in conjunction with other spices, and often another chilli powder to deliver singular heat.
Increasingly, Kashmiri chilli is creeping into British kitchens, particularly with the popularity of daal and cooking curry from scratch. The flavour and colour of Kashmiri chilli powder also works brilliantly in southern-style beans and lightly-spiced tomato sauces.
Our single origin Kashmiri chilli is grown in the Himalayan foothills in northern India.
COOK THIS SPICE
Rooted Spices' Favourite Saaag Paneer
Gizzi Erskine's South Indian Fish Curry
Chetna's Chicken & Chickpea Curry
Akuri Spice Scrambled Eggs
Kashmiri chilli should be stored in a dark, airtight container, to retain its bright red colour and delicate flavour.
The ingredient capsaicin, which is found in chillies, is thought to boost the metabolism, burn calories and satiate appetites. Studies also indicate that eating spicy foods on a regular basis may reduce mortality rates, for more information click HERE.