Red chiles

In this book, where red chile powder is indicated, a powder made from a milder variety like Kashmiri red chiles is my preferred chile type, though New Mexico chiles, or even paprika, can be used as a substitute. The quantity can be adjusted to taste. Many different varieties of dried chiles are sold in Indian grocery stores; check the package label or ask the store’s proprietor for guidance. In some recipes I indicate that the very mild and deep-red Kashmiri red chile powder is most appropriate, and in some cases deghi mirch, which is very similar to Hungarian paprika, is best; in these dishes you could use paprika instead, but don’t be tempted to substitute cayenne, which would be far too hot. Note, too, that U.S. “chili powder” (with an “i”) is a mixture of different spices and herbs for making chili, and should not be used for these recipes. When whole dried red chiles are called for, the thin, finger-length hot cayenne peppers (or a milder type) can be used.