History of Kashmiri Chiles

Before the introduction of chiles, Indian cuisine got its heat from long peppers and Sichuan peppercorns. When Portuguese traders introduced the chile pepper to Indian cuisine in the 1500s, it was quickly adopted into the cuisine of India as the spicy component of choice. Kashmiri Chile were historically used in food coloring, 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 coaxed to grow upwards with the help of wooden stakes in the ground. 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, so these chiles are carefully monitored and cared for. Chiles usually start out green and then ripen to red, but many chiles are plucked early for that green color, but these are sought after for that beautiful red hue. 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 the chiles must be monitored carefully as they grow.

Interestingly, Kashmiri chiles can be called that even if they are not grown in Kashmir, India. The chiles grown in Kashmir, India are in low supply but high demand and are used exclusively by the residents of the town, since there are very few chile farmers in this region. Despite this, Kashmiri chiles are available outside of Kashmir because they can be grown elsewhere and both taste and look the same. They are their brightest in powder form, with some describing the color of this chile powder as “otherworldly red.”

Our Kashmiri chiles are grown in India.

Cooking with Kashmiri Chile Powder

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 directions 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.

Kashmiri chile powder is excellent in curries, sauces, and stews. It is good in tomato sauces, marinades, vegetable dishes, and it is a key ingredient in Tandoori chicken. It gives a good amount of color to anything that is compatible with absorbing colors like fats, onions, and oils.

It can add a beautiful burst of color and a sweet, mild spiciness to macaroni and cheese. If you are planning for a Halloween party, make a tray of “Body Part Macaroni.” Start by cooking a pound of “elbow” macaroni until it’s al dente and about a quarter pound of cauliflower floret “hands.” Preheat your oven to 450 degrees and let it warm up while you cook the cheese sauce. Set both the noodles and the cauliflower aside. Make your cheese sauce by adding a splash of milk to a large saucepan over medium heat and then add an 8 ounce brick of cream cheese to the pan. Cut the brick of cream cheese into smaller pieces for a more even melting. Take 24 ounces of shredded New York sharp white cheddar and add that to the pan. Stir frequently until the ingredients have combined and then reduce the heat to low to keep it warm. Sprinkle roughly a teaspoon of garlic powder to the cheese sauce and then stir. Stir in a teaspoon of Kashmiri chile powder. Add more if you want more color, but a teaspoon is good for a duller “blood” red sauce. After you’ve stirred in the chile powder, take your elbows and cauliflower and add them to a large baking pan. Pour the cheese sauce over it, stirring as you go. Top with panko bread crumb “dirt” and olive “eyeballs.” Mushroom “liver slices” are a good addition to the macaroni and cheese if you are looking for a little more protein in the dish. Bake until the edges have crisped, and the panko bread crumbs are a soft brown, roughly 20-30 minutes.

Whole vs Ground

These chiles are used almost exclusively in their ground, or powder, form. If you do purchase the whole chiles, they can be ground down and used on an “as needed” basis, but the powder is just as vibrant as a freshly ground chile would be.

What Does Kashmiri Chile Powder Taste Like?

Kashmiri chile powder is sweet and fruity, with a very mild heat ranging from 1,000 to 2,000 SHU. Some people describe it as having smoky or earthy undertones.

Is Kashmiri mirch the same thing as Deggi?

There is some confusion on the internet, but deggi, sometimes spelled deghi, is not the same thing as Kashmiri mirch. It is a mix of red bell pepper and Kashmiri chiles, and it is slightly sweeter than Kashmiri chile powder.

Substitutions and Conversions

If you absolutely must substitute your Kashmiri chile powder with something else, try to do so based on what you are going for in your dish. If you want to add a little color to the dish, try a paprika for a substitute. Cayenne powder may also act as a good substitute, but only for the flavor as cayenne is much hotter than the Kashmiri powder and it is not nearly as colorful. Cayenne can also quickly overpower a dish, so be very wary of recipes that call for this chile as a direct substitution for the Kashmiri. Some people like to use a mixture of three parts paprika to one part cayenne for a closer match when substituting. Guajillo chile powder or may also be used as a substitute in a pinch.

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