What is Kashmiri Chili Powder?

If you've seen Kashmiri Chili Powder in Indian recipes, you've probably wondered what it is and if you should bother adding it to your spice cabinet. Or better yet, how can you substitute Kashmiri chilis with another variety of chilis that's more widely available?

As someone that goes through 1-2 pounds of Kashmiri mirch a year, it's become a staple in my kitchen for good reason. These chilis are a complex citrusy, smoky flavor and lightly sweet while adding only a mild amount of heat to any dish. It also acts as a natural red dye for curries.

Indian food is stereotyped as being unbearably spicy, but these chilis are a game-changer for anyone looking to enjoy the cuisine.

Kashmiri chili powder is a ground spice made from dried Kashmiri red chilis, also known as Kashmiri mirch. In an Indian kitchen, you'll hear it colloquially referred to as lal mirch, which translates to red chili. These chilis are a staple in Indian cuisine for their characteristically vibrant red color and mild to moderate spice level. It's an especially notable spice in many Kashmiri dishes such as Rogan Josh and Yakhni.

Due to its milder heat compared to other chili powders, it's used to achieve a bold red color and flavor of chili peppers in dishes without becoming excessively spicy, making it popular for many uses. You'll see Kashmiri chili powder often used in marinades, curries, and tadkas for its unique flavor and to add a pop of color.

Note: According to Burlap and Barrel and Diaspora Co, it's evident that heirloom Kashmiri chili peppers grown in Kashmir tend to be a lot spicier than what's mass produced as Kashmiri chili powder. You may want to use significantly less of the heirloom variety when cooking.

You'll want to check the brand's information to identify how spicy your Kashmiri chili pepper is, some brands are spicier than others. Deggi mirch is the best substitute for Kashmiri chili pepper.

Here's how to substitute Kashmiri chili pepper with deggi mirch, paprika, and cayenne:

• Paprika - Paprika is a spice made from grinding dried fruits of Capsicum annuum, which includes chili peppers and bell peppers. It's typically a deep red color. There are many varieties of ground paprika that you can purchase - regular, sweet, smoked, and hot. Regular paprika is milder in comparison to Kashmiri chili powder, but the flavors are wildly different. I would recommend adding the same amount of paprika as you would the Kashmiri chili powder for the color, and then adding a ¼ teaspoon of a spicy chili powder (like cayenne) or one deseeded dried red chili along with it. Hot paprika will suffice at a 1:1 ratio.
• Deggi Mirch - Use a 1:1 ratio of deggi mirch to Kashmiri chili powder to add color and flavor without the heat. Deggi mirch is another spice blend that's a brilliant red color made of several varieties of Indian chili peppers, usually capsicums and Kashmiri chili peppers. It's mild to moderately hot, and slightly hotter than paprika.
• Cayenne - Cayenne peppers are significantly hotter than most varieties of Kashmiri chili peppers. To substitute, use half of the called for amount in cayenne and the other half would come from regular paprika for color.

To transform dried chili peppers into powder:

1. Prepare the chilis. Remove the stem of the chilis. Optionally, you can remove any seeds to prevent it from altering the texture of flavor of the powder
2. Dry Roast. (Optional) Dry roast the chili peppers in a hot pan over medium to enhance their flavor for 2 minutes, while stirring often. You're looking for them to become just fragrant. If they're burned, the flavor will be bitter. This may not be totally necessary, because electric spice grinders produce enough heat to have much of the same effect.
3. Grind. Cool the chili peppers. Transfer the peppers to a spice grinder or a high-powdered blender. You may need to break them into smaller pieces to fit. Grind into a fine powder.
4. Sift and store. Sift the chili peppers through a fine mesh sieve to remove any large parts of the seeds. Transfer the powder to a sanitized airtight container or spice jar. Store the chili powder in a cool, dry place away from direct sunlight to maintain maximum flavor and potency.