A lot of home cooks use one chilli powder for everything, but Kashmiri and regular chilli powder actually do very different jobs in a dish — mixing them up can throw off both the heat and the colour of your food.
Kashmiri chilli powder
Prized for its brilliant deep red colour and comparatively mild heat. It's what gives restaurant-style curries and tandoori dishes their vivid colour without overwhelming spice. Use it when you want colour first, heat second — butter chicken, tandoori marinades, or to brighten up any gravy without making it fiery.
Regular / Mixed chilli powder
Higher heat, less concerned with colour. This is your everyday workhorse for sambar, curries, and chutneys where you want real spice level, not just visual appeal.
Spicy chilli powder
The high-heat option, for those who want dishes properly fiery rather than just warm.
A simple rule of thumb: if a recipe calls for a lot of chilli powder but you don't want it too spicy, swap half the quantity for Kashmiri chilli powder — you'll keep the vibrant colour while dialling back the heat.
Explore the range: Kashmiri Chilly Powder, Mixed Chilly Powder, and Spicy Chilly Powder from SAFT Masala.
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