Kashmiri Chili Powder

Sourced from Byadgi, in the Hubli-Dharwad region of Karnataka. Byadgi is the heart of Kashmiri chili cultivation in India, and the variety grown here is known for one thing above everything else: colour. Deep, rich, almost brick red. This variety of chilli is prized across Indian kitchens for its deep red colour, and mild, aromatic heat

Use it in curries, Subjis, biryanis, and dals.

Recipe tip: Add a generous pinch to your dal tadka just before serving. The colour it gives is immediate and rich, exactly what Kashmiri chili is known for.