Kashmiri Chili Powder
Kashmiri chili is what cooks turn to when a dish needs a deep, glowing red without the heat that usually comes with it. It stains a curry, a tandoori marinade, or a pot of rajma a rich crimson while keeping the warmth gentle and slow. The flavor underneath is earthy and a little fruity, with a faint smokiness that rounds out a sauce rather than sharpening it.
What makes Kashmiri chili distinctive is the trade it makes: low in the compounds that bring heat, high in the pigments that bring color. The peppers grow in the cool temperate valleys of northern India, where the climate pushes the plant toward deep red pigment instead of fierce heat, then they're sun-dried until the skins wrinkle and the color sets glossy and deep. The result is a slow, mild warmth, closer to a poblano than a jalapeno, that lets you use a generous hand for color without overwhelming the plate.
Bloom it in warm oil to draw out the color, or stir it into a marinade or sauce base where it spreads an even red through the dish. It pairs well with a hotter chili when you want to keep the color but add a kick.
We stone-grind in small batches in Portland so the pigment and aroma reach you fresh. No salt, no sugar, no preservatives. Naturally gluten-free and vegan.
How hot is Kashmiri chili?
Mild. It sits closer to a poblano than a jalapeno, with a slow, gentle warmth that lets you use it generously for color.
Why is it known for color?
The peppers are naturally high in red pigment and low in heat compounds, so a spoonful brings a deep crimson to a dish without making it fiery.
What do I use it for?
Curries, tandoori and grilled marinades, rice dishes, and bean dishes like rajma, anywhere you want a rich red color and mild warmth.
Can I use it with a hotter chili?
Yes. Many cooks pair it with a hotter chili to keep Kashmiri's color while adding more heat than it brings on its own.
How do I get the most color out of it?
Bloom it briefly in warm oil before adding other ingredients, or stir it into a sauce base so the pigment spreads evenly.
How should I store it?
Keep it sealed, away from heat and light, to hold both the color and the aroma.