Kashmiri Chili Powder

$5.00

SINGLE INGREDIENT | NON-GMO | GROUND | MILD HEAT

That glowing red curry you can't recreate at home? You've been missing this. Kashmiri chili is prized across India for vibrant color and a gentle, fruity warmth, the spice that makes tikka masala, tandoori, and dal look as good as they taste. Use freely, the color soars long before the heat does.

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What We tell customers about Kashmiri Chili Powder

People are often shocked when we tell them that this is the spice behind the deep red color of a real chicken tikka masala.

Kashmiri chilies are prized for vibrant color and gentle warmth, so you can use a generous amount for rich color and sweet, fruity pepper flavor without lighting up the dish. It's one of the few chili powders where flavor and color matter more than spice level.

  • What to use it on

    Add it early when sauteing onions and aromatics for the base of a curry, where it builds color before anything else goes in.

    Stir it into lentil soup or dal for warmth and a deeper red color.

    Use it generously in chicken tikka masala or any tomato-based curry where color matters as much as flavor.

    Sprinkle it over roasted vegetables or popcorn for a mild kick with real flavor behind it, or toss roasted chickpeas with olive oil and Kashmiri chili powder for a colorful snack.

  • How the pros use it

    Bloom Kashmiri chili powder with onions and spices at the beginning of cooking. This develops its rich color throughout the dish while building gentle, layered flavor without adding too much heat.

  • What to pair it with

    Turmeric Powder Organic

    Together, turmeric and Kashmiri chili powder create the rich golden-red base found in many Indian curries, dals, lentil dishes, and vegetable recipes.

    Cumin Ground Organic

    Ground cumin adds earthy depth while Kashmiri chili powder contributes vibrant color and gentle warmth, making the combination ideal for curries, beans, vegetables, and spice rubs.

Put Kashmiri Chili Powder To Work

Cookoo for Coconut Veggie Curry

Serves 4 to 6

If you're cooking with Kashmiri chili powder for the first time, this coconut veggie curry is a great place to start.

Ingredients

  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 2 onions, thinly sliced
  • 1 tsp kosher salt
  • 1 tbsp fresh ginger, grated
  • 4 cloves garlic, grated
  • 2 tsp garam masala
  • 2 tsp Everyday Curry Blend
  • 1/2 lb Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
  • 1 small Asian eggplant, cut into 1-inch chunks
  • 2 cups cauliflower florets
  • 1 cup green beans, halved
  • 1 tsp Kashmiri chili powder
  • 3 small plum tomatoes, cut into wedges
  • 1 (13.5-ounce) can full-fat coconut milk

Instructions

  1. Heat the ghee and toast the cumin seeds.
  2. Cook the onions until browned, then add the ginger, garlic, garam masala, and curry blend.
  3. Stir in the tomatoes, then add the coconut milk, water, potatoes, eggplant, and cauliflower. Simmer until tender.
  4. Add the green beans and cook until just tender. Adjust the consistency if needed and serve over rice with fresh cilantro.

Download the printable recipe card (PDF)