Kashmiri chili powder

Today’s recipe is about a spicy herb called Kashmiri chili powder. This addition absolutely will make your recipe extra flavor and delicious. Stay tuned to know exactly how to make it alone.

What is Kashmiri chili powder?

If you’re a fan of spice, then you’ll love Kashmiri chili powder. This powder is made from a type of chili pepper that’s native to the Kashmir region of India. The peppers are dried and then ground into a fine powder.

Kashmiri chili has a deep red color and a moderate level of heat. It’s often used in Indian cuisine to add flavor and heat to dishes. You can use it in curries, stews, and other savory dishes.

If you want to add a little extra spice to your life, give Kashmiri chili a try. You won’t be disappointed!

Can I replace paprika with Kashmiri chili?

If you’re out of paprika and looking for a substitute, your best bet is to use Kashmiri chili. Kashmiri chili powder is made from dried, ground Kashmiri chilies and has a similar flavor to paprika. It’s slightly spicier than paprika, so you may want to use a little less Kashmiri chili than you would paprika.

See also

• Roselle tea
• Sambar recipe powder
• vegetable salad with cheese and sumac
• Halawet el Jibn

How to prepare Kashmiri chili powder?

Ingredients

• Long red chillies
• Kashmiri red chilies

Directions

• Today’s powder is too easy and will take no time at all. So to start bring 1/4 kilo of long red chili also you need the same amount from Kashmiri red chili.
• Second, Pluck the stem of all the pepper or simply you can cut it.
• Third, in a pan on medium heat dry the Kashmiri chili and the long one by roasting them until crispy.
• Finally, you can mix them with a mixer until you get a nice red powder.

Print Recipe

Kashmiri chili powder

Author: Oussama chef Cooking Method: Roasting Cuisine: Indian Courses: Dinner, Lunch

Difficulty: Beginner Prep Time 15 min Cook Time 15 min Total Time 30 mins

Best Season: Suitable throughout the year

Ingredients

Servings

• ¹⁄₄ kilogram Long red chillies
• ¹⁄₄ kilogram kashmiri red chillies

Instructions

1.  So to start bring 1/4 kilo of long red chili also you need the same amount from Kashmiri red chili.

2. Second, Pluck the stem of all the pepper or simply you can cut it.

3. Third, in a pan on medium heat dry the Kashmiri chili and the long one by roasting them until crispy.

4. Finally, you can mix them with a mixer until you get a nice red powder.