Stand-up pouch
Red Chilli (Lal Mirch) Powder
₹60
Free shipping on orders of ₹499 or more
Hot, deep-red lal mirch powder that brings real heat and a warm colour to curries, tadkas, chutneys and dry sabzis.
- Packaging
- Stand-up pouch
- Availability
- In stock
- Heat
- Hot (3 of 4)
Delivered across India: see shipping and delivery and cancellations, returns and refunds.
Product details
- Generic name
- Red Chilli (Lal Mirch) Powder
- Net quantity
- 100g
- MRP
- ₹60 (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
- Red Chilli 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 Red Chilli (Lal Mirch) Powder is ground dried red chilli with a sharp, lingering heat and a warm red colour. It is the everyday heat of the Indian kitchen, added by the pinch or by the spoon depending on how your family likes it.
Use it in curries and gravies, dal tadka, aloo and other dry sabzis, rajma, keema, egg curry, chutneys and pickles, and in marinades for chicken, fish and paneer tikka. A light dusting over raita, cut fruit or roasted makhana works well too.
Tip: chilli powder scorches fast in hot oil and turns bitter. Lower the flame before adding it, or stir it into a spoonful of water first and add the paste with the other ground spices.
- Best for
- Chicken curry, rajma, aloo sabzi, dal tadka, egg curry, keema, chutneys, pickles, tikka marinades
- How to use
Start with 1/2 to 1 teaspoon per 500 g of vegetables, dal or meat, and add more to taste once the dish has simmered. Add it with the other ground spices after the onions or tomatoes, on a low flame, and cook for a minute. For marinades, use about 1 teaspoon per 500 g of chicken, fish or paneer.
