Kashmiri chilli powder vs regular chilli powder

They look alike in the jar, but they do different jobs. Kashmiri chilli is for colour; regular chilli powder is for heat.

The difference

Kashmiri chilli powder is deep red and mild. It gives Kerala fish curry, chicken fry and egg roast their red colour without making them very hot.

Regular chilli powder (from hotter varieties) is usually lighter or brighter red and much hotter. A little goes a long way.

When to use which

• For colour with gentle heat (meen curry, roasts, tandoori-style marinades): Kashmiri chilli.
• For a properly hot dish: regular chilli, or mostly Kashmiri with a little regular.
• Cooking for children or guests who prefer mild food: Kashmiri chilli on its own.

How Kerala cooks mix them

Many home cooks use Kashmiri chilli for most of the chilli in a recipe and add regular chilli powder to taste. Start with the Kashmiri, taste, and add heat a pinch at a time. You can always add heat; you cannot take it out.

What to look for when you buy

• A deep, even red, and a clear chilli smell when you open the pack.
• A grind or packing date on the pack, so you know how fresh it is.
• A named maker with an FSSAI registration number on the label.
• FSSAI publishes simple home checks for common spices in its DART booklet, if you want to test what you buy.

Cooking tip

Add chilli powder to the oil on low heat and stir for under a minute, with a splash of water if the pan is dry. Chilli powder burns quickly and turns bitter.