Chilli Powder

I mostly use Kashmiri chilli powder, which has a vibrant red colour and a mild heat, so is the perfect addition to some curries. It is made from ground dried Kashmiri chillies and is not the same as paprika or cayenne pepper. When I want a hotter chilli powder, I opt for the one simply called ‘chilli powder’ which you can find in all Asian grocery stores and some of the larger supermarkets. It is often a more muted red colour but is a lot hotter so use with caution. I would suggest halving the amount you add to a recipe if you do not have Kashmiri chilli powder and are using an alternative.