Kashmiri Chili Powder (Mild Heat, Deep Red Colour for Butter Chicken & Tandoori)

This is the Kashmiri chili powder I use in my kitchen for deep red colour without overwhelming heat.
It’s what gives dishes like butter chicken, tandoori, and rogan josh their signature look and balanced warmth.

• Most Kashmiri chili powders are inconsistent in heat

• Many are blended with hotter chilies

• This is something predictable, balanced, and clean

• Deep red colour without bitterness

• Mild, controlled heat

• Works in both marinades and sauces

• 1–2 tsp in butter chicken or tomato-based sauces

• Mixed with yogurt for marinades

• Bloomed in oil to release colour

Origin: Northern India