Kashmiri chilli powder is distinctively red with a gentle, sweet heat and fruity notes. This powder flavours a number of dishes due to its mild heat, measuring between 9000 to 15000 SHU on the Scoville scale. Our Kashmiri chilli powder features in Rick Stein’s “India” cookbook, which is a handy tool for recreating Indian dishes.

Unsurprisingly, Kashmiri Chilli powder is used just as much for its food colouring properties as it is for its heat and flavour profile. The deep, vibrant red hue is thanks to the high levels of a pigment called “capsanthin” that’s found in this ingredient.

Grown in the Kashmir region where cool temperatures and mineral-rich shape their unique flavour profile, the chillies are harvested during winter once fully ripe and mature. Next, they’re sun-dried until crisp and brittle before being ground into our fine Kashmir chilli powder.