KASHMIRI CHILLI POWDER

Essential for North Indian classics like Butter Chicken (Murgh Makhani) and Rogan Josh, where it provides the classic deep red color without excessive fire.Used extensively in Tandoori Chicken, chicken tikka, and other marinades to achieve that iconic crimson-red exterior.A small amount is often added to the final tadka (a process of frying spices in oil/ghee) for dishes like dal (lentils) and upma. When the powder hits the hot oil, it releases its color, creating a beautiful red sheen on the dish.It is key for coloring homemade pickles, giving them a rich, red hue.Many cooks mix it with a hotter chili powder (like a regular Lal Mirch) to achieve a balance of both deep color and intense heat.It is a good source of Vitamin C and Vitamin A (Beta-Carotene), which are excellent for immunity and eye health.The color-giving carotenoids act as powerful antioxidants, helping to fight free radicals in the body.Due to its popularity, cheaper chili powders are sometimes adulterated with artificial red dyes. A high-quality Kashmiri chili powder should have a naturally intense, vibrant red hue and should primarily be sought for its color and mild flavor.