Kashmiri Red Chilli Powder (Lal Mirch) — Home Grown

Red chilli powder from our own fields, with nothing added. Kashmiri chilli is the one cooks reach for when they want a dish to turn deep red without making it fiery.

How to use it

Bloom it in hot oil or ghee for a few seconds before the rest goes in, so the colour runs into the dish — rogan josh, curries, dals and tadkas. Add it to marinades for tikka and tandoori dishes.

Storing it

Keep it in an airtight jar away from light and heat, and always use a dry spoon. Light fades the colour and damp makes it clump.