Kashmiri Chilli
Kashmiri Mirch / Deggi Mirch
Grown in the cool valleys of the western Himalaya and the deep-red Mathania belt, Kashmiri chilli is prized for its luminous crimson and remarkably restrained heat. A high ASTA colour value lets it stain a curry, tandoori marinade or rogan josh a vivid red without overwhelming pungency. Use it where you want colour and fruit-led warmth rather than fire, in place of sweet paprika.
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
- India
- Jammu & Kashmir / Mathania, Rajasthan
- Whole pods or fine ground powder
- ≈1,000–2,000 SHU · high ASTA colour
- Steam-sterilised · ETO-free · lab-tested
- 12–24 months, stored cool and dry
Also known as · Kashmiri lal mirch · Mathania chilli · high-colour paprika substitute
How to use it
Tandoori and tikka marinades for a vivid red crust
Rogan josh, butter chicken and rich tomato gravies
Tempering (tadka) for colour without scorching heat
A high-colour stand-in for sweet paprika
Dusting over chaat, raita and grilled vegetables
Questions
- Is Kashmiri mirch the same as Kashmiri chilli?
- Yes. Kashmiri mirch is simply the Indian name for Kashmiri chilli. Both refer to the same mild, intensely red-coloured chilli used to lend dishes a deep crimson hue with very little heat.
- How is it different from Deggi mirch?
- Deggi mirch is traditionally a blend built around Kashmiri-type chilli, sometimes bumped with a hotter variety for extra kick. Our Kashmiri chilli is single-origin, so you get the signature colour and gentle warmth without an unpredictable heat spike.
- Can I use it instead of paprika?
- Absolutely. Its high colour and low heat make it an excellent high-colour substitute for sweet paprika in marinades, stews and rubs, while adding a fruitier, more aromatic note.
