Kashmiri Chile Powder

Kashmiri Chile Powder (pronounced kaazh-mee-ree), Capsicum annuum, is also called Kashmiri chili powder, Kashmiri red chili powder, or Kashmiri chili.
 

What is Kashmiri Chili Powder

Kashmiri chiles, also called Kashmiri Mirch (from Hindi and translates to pepper or chili), are the Indian chile pepper known more for their vibrant red color and intoxicating aroma than for spicy heat. These chiles are red, long, conical in shape, thin, and wrinkled. The color of the chile is more of a rich jewel-tone red and the full vibrant color is not apparent until the chile has been milled into its powdered form. Kashmiri Chili Powder is ground from the whole chile pepper. This chile powder is used in everything from curry to tandoori chicken.
 

History of Kashmiri Chiles

Before the introduction of chiles, Indian cuisine got its heat from Black Peppercorns, Long Peppers and Sichuan Peppercorns. In 1497, the Portuguese explorer Vasco da Gama led the first European expedition to reach India by sea route. He brought with him chile pepper seeds which were first introduced to Goa, on India’s western coast and from there they spread to South India. Within 30 years of Columbus' discovery of chiles in the Caribbean, at least three different types of chili plants were growing in the Goa region. After the Mughal–Maratha Wars (1680 – 1707) chile peppers were introduced into northern India and from there they quickly spread throughout the subcontinent, where they were used more frequently than black pepper. Kashmiri Chile has historically been used in coloring food, especially in Tandoori chicken and Rogan Josh dishes. Today Kashmiri chiles are just a small part of the chile collection found in the kitchen of nearly every Indian cook from those in the smallest of villages to those in the biggest cities. These chiles were bred for their coloration, which is legendary all across India.
 

Kashmiri Chile Cultivation

Kashmiri chiles, like other chiles, enjoy moist, well-drained soil that is rich in organic material. Plants are placed roughly a foot apart and are usually trained to grow upwards with the help of wooden stakes in the ground. These chile plants can grow to several feet in height. These chiles are left to ripen fully and like a little shade - too much direct sunlight and not enough water leads to a spicier chile (this is known as a mild chile), so these chiles are carefully monitored and cared for. The fresh fruit are thin-fleshed and turn from green to red as they ripen, some chiles are harvested early for that green color. Because these are so red, they are extremely attractive to birds and birds will try to grab and eat them right from the vine. This is another reason these chiles must be monitored carefully as they grow

Kashmiri chiles can be called that even if they are not grown specifically in the Kashmir region. The name is for the type of chile (i.e. Ancho Chile) more than a region specific chile (i.e. Hatch New Mexico Chile). There are so few chile farmers in this region and the chiles that are grown in Kashmir, India are produced in such small quantities that those that are harvested are used almost exclusively by the residents of the town. Despite this, Kashmiri chiles are grown outside of Kashmir because they can still both taste and look the same.
 

Where is Our Kashmiri Chile Powder From

India.
 

Is Kashmiri Chili Powder Spicy

These are considered a mild heat chile coming in at 1,000 - 2,000 SHU (Scoville Heat Units).
 

What Does Kashmiri Chili Powder Taste Like

Sweet and fruity, with a very mild heat.
 

What Is the Difference between Kashmiri Chili Powder and Chili Powder

Chili powder is a blend made up of multiple chile peppers, spices, herbs and often salt, while Kashmiri Chili Powder is a single type of chile pepper that has no other ingredients. Chili powders also tend to pack more heat than Kashmiri Chili Powder does.
 

How Do You Use Kashmiri Chili Powder

This chile powder is standard use in classic Indian curries like rogan josh and is a key ingredient in tandoori chicken. Kashmiri Chile Powder adds a mildly spicy, unexpected twist to tomato sauces, particularly when used in tandem with also-unexpected Star Anise. It adds a burst of color and sweet spiciness to macaroni and cheese. Add to a garlic-lime marinade for fish or chicken or mix with granulated honey and sea salt for a sweet and spicy pork rub. Toss cashews in Kashmiri Chili Powder and roast. Use it to add drama to anything that will absorb color, like fats, oils, onions, and rice. Add to vinegar for a quick pickle for onions or radishes.

One of our favorite recipes using Kashmiri Chili Powder is Butter Chicken. If you are working with an authentic Indian recipe and it calls for a specific chile powder, you should try your best to use the one that is called for. Indian cooking is very nuanced and so it is important to follow the recommended ingredients as closely as possible for a truly Indian experience. When cooking with this chile powder, remember that color and flavor are more important to the recipe than the heat.
 

What Can I Replace Kashmiri Chilli Powder With

If you absolutely must substitute your Kashmiri Chili Powder with something else, try to do so based on what you are going for in your dish. If you are looking to add a little color to the dish, try a Paprika for a substitute. We are not fans of using Cayenne Chile Powder(30,000 – 40,000 SHU) as the heat can quickly overpower a dish, so be very wary of recipes that call for cayenne as a direct substitution for Kashmiri Chili Powder. Some people like to use a mixture of three parts paprika to one part cayenne for a closer match when substituting. Guajillo Chile Powder (2,500 - 5,000 SHU) or may also be used as a substitute in a pinch although it is a bit hotter.

 

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