Description

Kashmiri chilli is the colour chilli. It carries a strong red without much capsaicin, which is why tandoori marinades and butter chicken use it heavily and still come out mild.

Use it in place of ordinary chilli powder when you want the colour, and add a separate hot chilli if you want the heat. A tablespoon of Kashmiri will redden a whole pot without making it inedible for anyone at the table.

Bloom it in warm oil for a few seconds before adding liquid. The colour is fat-soluble and will not develop properly in water alone.