Kashmiri Chilli Powder

Kashmiri chilli is a Geographical Indication product, similar to French champagne, cultivated by farmers in the Kashmir Valley for colour, not heat. It's milder than a regular red chilli, let alone an extra-hot one, which is why it's the chilli behind the signature red of dishes like Rogan Josh. This is the most colourful; standard red chilli powder sits in the middle for balanced heat, and extra-hot chilli powder is designed to be hot.

What is it?

Kashmiri chilli is grown specifically for its colour; farmers in the Kashmir Valley have bred it that way for generations, so the powder itself is built to do one job well: turn a dish deep red without turning up the heat. Cryogenically ground, with a small, disclosed amount of refined cottonseed oil no more than 2% and nothing else added.

What is special about it?

This is by far the mildest chilli in Shaman's range, well below the standard red chilli powder. Its role is colour, not heat. The naturally high pigment content makes it the traditional choice for dishes where colour matters as much as taste.

Why choose Shaman?

The ingredient list is short and clearly labelled: Kashmiri chilli, plus the small amount of cottonseed oil, listed rather than left off.  No added colours; this is more important than almost anywhere else in the range, as the whole point of this chilli is its natural colour; adding a dye would defeat its purpose. Suitable for vegetarians, and FSSAI-licensed like the rest of the range.

How do you use it?

Use it early in a curry or gravy for a deep red colour with little additional heat. Combine with a hotter chilli powder if you need to add colour and spice separately. Add it to a marinade where it's as much about the look as the taste, such as a tandoori base.

What foods go well with it?

Any recipe that traditionally uses Kashmiri chilli as a key ingredient instead of a simple red chilli powder, rich Indian curries and gravies where colour is an integral part of the dish, tandoori and grilled marinades.

What's in it?

Kashmiri chilli, refined edible cottonseed oil, not exceeding 2%. Free from added colours and preservatives.

How is it made?

Cryogenic grinding is performed at temperatures below the chilli's brittle point to preserve the pigment that gives the chilli its colour and the mild flavour, as compared to grinding at ambient temperature.

How to know the quality of Kashmiri chilli powder?

Genuine Kashmiri chillies are deep natural red and not artificially brightened or coloured with an additive. It should smell mild and warm, not sharp and hot, as heat was not the intention of this chilli anyway.

What is the best way to keep it?

Store in a cool, dry area, out of direct sunlight, in an airtight container, as the colour this chilli is selected for will fade in direct sunlight.

Can it be used for regular cooking?

Yes, but not as rigidly as a hotter chilli powder, because the mild heat makes it easier to not overdo it. There is no added salt, so sodium is naturally low at 50mg per 100g.