Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Petrolhead360 on February 01, 2012, 06:36 AM
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Hi all,
Can you advise me regarding where I can buy Kashmiri chilli powder?
I've had a good look round various local Indian food stores and the chilli powders on sale are just labelled 'Chilli powder'
with perhaps the addition of 'Hot' in the description.
I have bought whole Kashmiri chillies (dark red) as shown and used in Julian's Curry2go vindaloo video.
Can I get the same effect by grinding these down?
Thanks, James
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Hi PH,
Kashmiri Chilli Powder is just ground Kashmiri Chillies, so as long as you have a good enough grinder to grind them to a powder then this will be absolutely fine :)
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Can you advise me regarding where I can buy Kashmiri chilli powder?
The most common brand of Kashmiri chilli powder in the U.K. is MDH, James, whose products come in boxes rather than plastic packets, so it really helps to have in mind what you are looking for before trawling around your local Indian grocers. Below is a photograph of the pack you are seeking.
** Phil.
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(http://ecx.images-amazon.com/images/I/41mtApPMnaL._SL500_AA300_.jpg)
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Hi all,
Can you advise me regarding where I can buy Kashmiri chilli powder?
I've had a good look round various local Indian food stores and the chilli powders on sale are just labelled 'Chilli powder'
with perhaps the addition of 'Hot' in the description.
I have bought whole Kashmiri chillies (dark red) as shown and used in Julian's Curry2go vindaloo video.
Can I get the same effect by grinding these down?
Thanks, James
Hi James,
Post a picture on here when you have ground them please. I'd like to see the final result :)
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Thanks for the help.
I had a look around 3 well stocked asian stores this lunch time, both packets and boxes.
They all stocked various curry mixes in boxes by the brand name 'Shans' but no Kashmiri chilli powder.
In the last shop the guy offered to order me some.
So I will have a go at grinding the long dark red dried chillies I have and will post a pic.
Regards, James
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Just an update on the grinding of the Kashmiri chillies.
The grinder I have is a single blade coffee grinder made by Moulinex bought about 20 years ago. (?17)
I chopped off the stalks and broke up each of the dried chillies and ground 3 or 4 at a time for several 20 to 30 second grinds.
Not cooked with the results yet.
Then again I don't know what to expect or compare it too when I do.
(http://img.photobucket.com/albums/v223/jamesfisher/P1020077.jpg)
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Can you advise me regarding where I can buy Kashmiri chilli powder?
The most common brand of Kashmiri chilli powder in the U.K. is MDH, James, whose products come in boxes rather than plastic packets, so it really helps to have in mind what you are looking for before trawling around your local Indian grocers. Below is a photograph of the pack you are seeking.
** Phil.
--------
(http://ecx.images-amazon.com/images/I/41mtApPMnaL._SL500_AA300_.jpg)
Hi Phil,
found this brand in a local Asian store today, in a packet.
Although it says 'Curry Masala' 'Basaar' and 'Extra Hot' I'm not sure whether I've bought the same or correct thing.
There's no mention of what makes up the contents except the following;
________________________________________
A superior blend of freshly ground spices
essential for all types of authentic homemade tasting
Kashmiri, Indian & Pakistani curry dishes.
Traditional Kashmiri Curry masala (Basaar) has been
prepared using a traditional family recipe used for
many generations by Asian families in the East.
Produce of several countries
EXTRA HOT. Traditional Kashmiri Curry Masala
is the hottest blend of the range for
curry connoisseurs who prefer their curries sizzling hot!
____________________________________________
Any experience or knowledge of this?
Not sure who the actual brand is although 'King of Spice' features on all sides of the packet (?2.29) 300g
Distributed by: K.L Trades Birmingham
http://www.kingofspice.com/ (http://www.kingofspice.com/)
I will compare with my whole dried ground chillies
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(http://img.photobucket.com/albums/v223/jamesfisher/P1020085.jpg)
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Not quite the same as kashmiri mirch. It sounds like what you have bought is a blend of spices that contains kashmiri mirch. Kashmiri mirch is a mild bright red chilli powder, reknowned for its red colour and being less hot than the standard stuff. Go easy with what you've bought as it looks as though it could be hot stuff, hotter than kashmiri mirch :(. The pic Phil posted is the stuff you want. I have seen it in normal plastic packets but by some unknown company. I always by a box of MDH kashmiri mirch when shopping. It gives a wonderful colour and not too much heat ;D
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Hi PH,
Not sure what you have bought there, but it certainly doesn't look like single Kashmiri to me.
Also it looks a bit course and more like an in between of powder and flakes.
As previously mentioned I slso think this may be hotter than Kashmiri powder, so use sparingly in your first use until you kow of the strength.
Hope this helps :)
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Bassar curry masala is pretty good stuff (I have been using it as my primary spice blend for about six years), but it definitely isn't Kashmiri Mirch (Kashmiri chilli); have a look at KD1/PT (http://www.curry-recipes.co.uk/curry/index.php?topic=5223.msg51468#msg51468) for a way to try your Bassar curry masala.
** Phil.
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i've been to about 20 asian food stores in Glasgow and have yet to see Kashmiri Mirch.
my quest continues and one day I'll eventually find it :)
i'm off to KRK this weekend to see if they have some
see it on fleabay and also online but I'm a miserable sod and I ain't paying 2 quid for a box with 4 quid delivery ;)
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i've been to about 20 asian food stores in Glasgow and have yet to see Kashmiri Mirch.
my quest continues and one day I'll eventually find it :)
i'm off to KRK this weekend to see if they have some
see it on fleabay and also online but I'm a miserable sod and I ain't paying 2 quid for a box with 4 quid delivery ;)
I'm not from north of the border, but i wouldn't be paying
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They have it in asian grocers in Dundee ::)
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You can get MDH Kashmiri mirch (medium hot) or deggi mirch (hot) from the spices of India website. you can also get the basaar curry powder pictured on the previous page. That is where i buy them from.
There is a delivery charge but if you go over ?30 it is waived :-)
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Hi James
Also available from http://www.theasiancookshop.co.uk/ (http://www.theasiancookshop.co.uk/)
Delivery ?2.99, or free express delivery if you spend over ?24.99.
Just received an order from them today (free express delivery), and they even gave me the hour timeslot it would be delivered. 8)
Usually use SOI, but thought I'd give them a go as a lot of the items I wanted were a little cheaper, aswell as the postage.
When you made the chilli powder yourself did you remove the seeds?
I'd imagine they do for the Kashmiri chilli powder, as it is so red.
Martin
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http://www.ebay.co.uk/itm/Everest-Kashmiri-Chilli-Spice-Indias-No1-Spice-Brand-/270906732402?pt=UK_Home_Garden_Food_SM&hash=item3f134caf72 (http://www.ebay.co.uk/itm/Everest-Kashmiri-Chilli-Spice-Indias-No1-Spice-Brand-/270906732402?pt=UK_Home_Garden_Food_SM&hash=item3f134caf72)
3 quid isnt too bad if youre still stuck.
A friend of mine was in krk a week ago and didnt find any in there.
Have you been to both Albert drive and Allison street?
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Bassar curry masala is pretty good stuff (I have been using it as my primary spice blend for about six years), but it definitely isn't Kashmiri Mirch (Kashmiri chilli); have a look at KD1/PT (http://www.curry-recipes.co.uk/curry/index.php?topic=5223.msg51468#msg51468) for a way to try your Bassar curry masala.
** Phil.
I'd agree with you Phil on the bassar. And Deggi is Much hotter than kashmiri. I made that mistake thinking that they were both mild and making my dad a curry which was too hot for him. :(
Two revelations for me since joining this forum are bassar masala and panch poran.
Both are fantastic blends for making great curries!
Frank. ;)
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i've been to about 20 asian food stores in Glasgow and have yet to see Kashmiri Mirch.
my quest continues and one day I'll eventually find it :)
i'm off to KRK this weekend to see if they have some
see it on fleabay and also online but I'm a miserable sod and I ain't paying 2 quid for a box with 4 quid delivery ;)
Superasia, in Pollokshaws Road@ Eglinton toll has Kashmiri Chili powder, Eastern brand (orange box)
ELW
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I couldnt seem to find this stuff in any of the 3 Asian shops i use (at first) , then i asked and it always seems to be shelved in the least obvious place and it is actually sold in all 3!!! lol.......that said it isnt in a bag it always seems to be in a box and MDH brand. hope this helps as it does make a difference.
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Krk is where I buy all mines from and they Defo have it, they have a lovely halal butchers joined onto it also which sells massive juicy chicken fillets. Woodlands road Glasgow
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Just an update on the grinding of the Kashmiri chillies.
The grinder I have is a single blade coffee grinder made by Moulinex bought about 20 years ago. (?17)
I chopped off the stalks and broke up each of the dried chillies and ground 3 or 4 at a time for several 20 to 30 second grinds.
Not cooked with the results yet.
Then again I don't know what to expect or compare it too when I do.
(http://img.photobucket.com/albums/v223/jamesfisher/P1020077.jpg)
Hi James
Is your retro Moulinex in Orange/White, as I've got one and its built like a tank.
These whole Dry Chilles in the pic, were they labeled "Kashmiri", as I'm no expert
but they look like Bangladeshi Dry Whole Chillies, which I have a huge bag of in store.
I've googled Kashmiri Chillies, a few times in the past with confusing results, as to what they actually look like.
Mostly it comes back with a bright/deep red crinkled shape, and one report even
came back with that they actually crinkle as they ripen on the plant.
Then there are other pics of a dried jalapeno size pods, fat, smooth and dark red in colour.
I've been using the Bangladeshi Dry Whole Chillies for years, but I'd really like to know which is what.
Any Chilli experts out there?
cheers Chewy
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Just an update on the grinding of the Kashmiri chillies.
The grinder I have is a single blade coffee grinder made by Moulinex bought about 20 years ago. (?17)
I chopped off the stalks and broke up each of the dried chillies and ground 3 or 4 at a time for several 20 to 30 second grinds.
Not cooked with the results yet.
Then again I don't know what to expect or compare it too when I do.
Hi James
Is your retro Moulinex in Orange/White, as I've got one and its built like a tank.
These whole Dry Chilles in the pic, were they labeled "Kashmiri", as I'm no expert
but they look like Bangladeshi Dry Whole Chillies, which I have a huge bag of in store.
I've googled Kashmiri Chillies, a few times in the past with confusing results, as to what they actually look like.
Mostly it comes back with a bright/deep red crinkled shape, and one report even
came back with that they actually crinkle as they ripen on the plant.
Then there are other pics of a dried jalapeno size pods, fat, smooth and dark red in colour.
I've been using the Bangladeshi Dry Whole Chillies for years, but I'd really like to know which is what.
Any Chilli experts out there?
cheers Chewy
I wouldn't call myself an expert, but I've been growing chillies for over 30 years, and I regularly buy dried Kashmiri chillies. I've never seen them fresh, but as Chewy says they're definitely crinkled, and a really dark, vibrant red, as in the picture I've just taken below (apart from being labelled as such, you'll know they're Kashmiri chillies as they're bloody expensive!. These came from Akrams in Southsea):
(http://www.curry-recipes.co.uk/imagehost/pics/a6d61666bebdc88775d1bb5432807d54.jpg) (http://www.curry-recipes.co.uk/imagehost/#a6d61666bebdc88775d1bb5432807d54.jpg)
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Here you go Chewy, definately wrinkled and the bag was labelled kashmiri chillies.
The medium sized egg is for perspective
(http://www.curry-recipes.co.uk/imagehost/pics/93ae2fbcac5dbef87e112da9cfff0df0.jpg)
Cheers, Frank. ;)
*edit, SD beat me to it. Having probs with windows7 and chrome >:( >:( >:(
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Modulo tha stalks (mine still have them attached), identical to the giant bag I brought back from China last year ! As they are useless from a heat perspective, I shall try grinding up and see if they work like Kashmiri chillies for colour ...
** Phil.
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Thanks Lads ;)
That clears that one up for me, nothing quite like real life experience/advice
and thanks for going to the trouble with the pics.
I'll know what to get, when I'm out and about tomorrow.
cheers Chewy
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Hi all,
thanks for the advice about the wrong powder I purchased.
Anyway, hooray:), I tried 2 stores today and found it!!!
Any one in the Northampton area, Kettering rd (the town centre end)
(http://img.photobucket.com/albums/v223/jamesfisher/P1020089.jpg)
Kettering road, Northampton.
(http://img.photobucket.com/albums/v223/jamesfisher/IMG00067-20120225-1358.jpg)
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TIP: Whole Kashmiri chilies can be identified by their wrinkly texture and bright red colour. If you are going to make your own Kasmiri chilie powder from whole, it's worth mentioning that you should de-seed the chilies before grinding. You can always tell when a chili powder has been ground from whole chilies because it is orange in colour (red 'the shell' and white 'the seeds', = orange). The significance of Kashmiri chili powder is that it gives a suitable heat and a deep red colour (which is obviously great for cooking), hence grinding whole Kasmiri chilies defeats the object of their significance.
To remove the seed, simply put them 'whole' into a blender/food processor for a brief moment (1-2 seconds), this with split the shell. Then pour the partially broken chilies onto some brown paper on the floor and pick out the red shells, them discard the white/light brown seeds, and THEN blend the shell only, time consuming but worth it if you can't get hold of the powder locally. Bingo!
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Cheers Steven.
I've started grinding my own from the dry chillies, as I bought a large bag of Rajah chilli powder recently (avoiding the extra hot one) and it' was miles hotter than any I've bought in the last decade, which was interesting in a OMG sort of way.
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I have grown my own Apache & Super Chilli plants and dry the chillis at 50 deg C for 5 hours then grind them whole to a powder. At 50,000 Scoville rating each - they are perfect for my taste in heat. A flat teaspoon of powder = 4 whole chillies. Just a touch on the end of a teaspoon in e.g a poly pot of baked beans gives them a nice buzz.
Great for use in a marinade to do my Ravis Chicken Tikka.
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Any one in the Northampton area, Kettering rd (the town centre end)
Used to live there many moons ago. Had to leave after one too many punch ups with the local white trash (I'm white so that's not racist). ;)
Not a great fan of Kashmiri mirch. It always seems to have an unpleasant bitter flavour to me, even the MDH which isn't so bad as some I've tried. And heat wise it's about a 0.5 out of 10 to me so why bother.
Deggi mirch on the other hand has a vibrant red colour, decent amount of heat (still low though) and a very pleasant flavour. My low-heat chiili powder of choice.
If memory serves I think the MDH Kasmiri mirch is a blend of chillies so it's not really authentic.