Kashmiri Chilli Powder
Lal Mirch Powder
Milled from sun-dried Byadgi chillies grown across the red-soil belt of Haveri district in Karnataka, this is a colour chilli first and a heat chilli second. It lends a glowing crimson hue and a soft, fruity warmth rather than searing heat, making it the powder of choice for biryani, tandoori marinades and rich gravies where colour matters as much as fire. A pinch transforms the look of a dish without overwhelming the palate.
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.
- Byadgi belt, Karnataka, India
- Byadgi Dabbi · high-colour (~150 ASTA)
- Finely milled powder
- Mild · approx. 8,000-15,000 SHU
- Steam-sterilised · ETO-free · lab-tested
- 12-18 months, stored cool and sealed
Also known as · Lal mirchi powder · Kashmiri red chilli powder · Piment rouge moulu · Capsicum annuum
How to use it
Tandoori and tikka marinades for a natural red glow
Biryani, pulao and rich tomato gravies
Pickles and chutneys where colour is paramount
Spice blends and masalas needing depth without heat
Questions
- Is lal mirch powder the same as chilli/cayenne powder?
- They are close cousins. Lal mirch simply means red chilli in Hindi, and our powder is milled from Byadgi chillies prized for deep colour and mild heat. Standard cayenne is far hotter and lower in colour, so use this where you want a vivid red finish rather than aggressive fire.
- How hot is this powder?
- Gently warm. Byadgi chilli is naturally low in capsaicin, landing around 8,000-15,000 SHU, so it builds colour and a fruity warmth without the sharp burn of Guntur or Teja chilli.
- Why is it so deeply red?
- Byadgi chillies carry one of the highest natural colour values of any Indian chilli, roughly 150 ASTA. That pigment is what gives tandoori dishes and gravies their signature glow.
