Stand-up pouch
Kashmiri Mirch Powder
₹110
Free shipping on orders of ₹499 or more
Mild Kashmiri chilli powder for a rich, deep red colour with gentle heat in rogan josh, butter chicken, tandoori dishes and gravies.
- Packaging
- Stand-up pouch
- Availability
- In stock
- Heat
- Mild (1 of 4)
Delivered across India: see shipping and delivery and cancellations, returns and refunds.
Product details
- Generic name
- Kashmiri Mirch Powder
- Net quantity
- 100g
- MRP
- ₹110 (inclusive of all taxes)
- Manufactured / packed by
- Rue De Brew Pvt. Ltd., Kh. No 220, Gali No 64, Daultabad Industrial Area, Gurugram - 122006
- Country of origin
- India
- FSSAI licence number
- 10826999000391
- Customer care
- +91 9090701043, info@kokoraspices.com
- Ingredients
- Kashmiri Mirch Powder
- Allergen information
- Packed in a facility that also processes various spices, tree nuts & dry fruits. May contain traces of other nuts, dry fruits and spices.
- Veg / Non-veg
- Vegetarian
- Shelf life
- 12 months
In the kitchen
Kokora Kashmiri Mirch Powder is ground dried Kashmiri chilli, valued more for its colour than its fire. It gives gravies, marinades and tadkas a deep, glossy red and a mild, slightly fruity warmth, so you can add a generous spoonful without making the dish too hot.
It is the chilli behind the colour of rogan josh, butter chicken, paneer makhani and tandoori chicken, and it suits dal makhani, rajma and a red tadka over dal or raita. Mix it with regular red chilli powder when you want both colour and heat.
Tip: bloom it in warm, not smoking, ghee or oil for a few seconds at the end of a tadka. The fat turns bright red and carries the colour through the whole dish.
- Best for
- Rogan josh, butter chicken, tandoori chicken, paneer tikka, paneer makhani, dal makhani, rajma, red tadka for dal and raita
- How to use
Use 1 to 2 teaspoons per 500 g of meat, paneer or vegetables for a deep red gravy, adding it with the other ground spices on a low flame. For tandoori and tikka marinades, mix 1 to 1 1/2 teaspoons per 500 g into the yoghurt. For a red tadka, add a pinch to hot ghee just before pouring it over dal or raita.
