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Author Topic: kashmiri chilly powder the verdict  (read 4,736 times)

AI Summary
The discussion highlights the experiences of various users with Kashmiri chili powder, noting its milder flavor and the need to use larger quantities to achieve desired heat and color in dishes. While some users appreciate its unique taste and the vibrant red it brings to curries, others express a preference for different types of chili powders, such as Deggi Mirch, which they find to provide a better balance of heat and flavor. Overall, the community acknowledges the differences in chili powders and their varying effects on dishes, but there is no clear consensus on which is superior.

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Offline Derek Dansak

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kashmiri chilly powder the verdict
« on: March 06, 2012, 05:58 PM »
Finally got some real kashmiri chilly powder to see if its worth the hype.
       It is definately a true bir taste, but not the missing 5 % , so dont worry if you cant find any.
Its milder and more savoury than normal chilly powder , and reminded me of 2 local restaurants that must use kashmiri chily.
    Its mild and  weak tasting so you need to add a heaped table spoon per dish, and really pump up the heat to bring out its flavour.  I wont be returning to normal chilly powder accept for vindaloo.  Its well worth a try.
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Offline Stephen Lindsay

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Re: kashmiri chilly powder the verdict
« Reply #1 on: March 06, 2012, 06:20 PM »
I suppose one little thing I've learned over the last couple of years is that there's chilli powder and chilli powder. Different brands taste differently and have different strengths regardless of being labelled hot, extra hot, very hot etc. It was so obvious when I read someone on here who said something about testing each batch of chilli powder for hotness - something I hadn't done until then but something I now do all the time.
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Offline emin-j

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Re: kashmiri chilly powder the verdict
« Reply #2 on: March 06, 2012, 07:12 PM »
DD,I have only been using kashmiri chili powder for the last few months and due to the amount you need to use gives me that nice deep red curry I have been looking for  ;)
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Offline ELW

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Re: kashmiri chilly powder the verdict
« Reply #3 on: March 06, 2012, 07:37 PM »
Quote from: Stephen Lindsay on March 06, 2012, 06:20 PM
I suppose one little thing I've learned over the last couple of years is that there's chilli powder and chilli powder. Different brands taste differently and have different strengths regardless of being labelled hot, extra hot, very hot etc. It was so obvious when I read someone on here who said something about testing each batch of chilli powder for hotness - something I hadn't done until then but something I now do all the time.

I find trs can sometimes be a bit unpredictable heatwise sometimes, curry powder & chilli. I've got Eastern Kashmiri Powder at the moment. What I like about it is you can get loads of chilli flavour in without killing it with heat only

ELW
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Offline curryhell

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Re: kashmiri chilly powder the verdict
« Reply #4 on: March 06, 2012, 07:55 PM »
Quote from: Stephen Lindsay on March 06, 2012, 06:20 PM
I suppose one little thing I've learned over the last couple of years is that there's chilli powder and chilli powder. Different brands taste differently and have different strengths regardless of being labelled hot, extra hot, very hot etc. It was so obvious when I read someone on here who said something about testing each batch of chilli powder for hotness - something I hadn't done until then but something I now do all the time.
I must agree.  There is definitely chilli powder :o and there is just chilli powder :(.  Being a phall eater you do notice the difference in flavour, even when it's singed ,as well as on the heat scale.  I currently am using Rajah ordinary.  As you can imagine, i do get through quite a lot of the stuff. To use MDH deggi mirch all the time would increase my cost per curry considerably.  I use both MDH deggi mirch and kashmiri mirch.  Both add a wonderful natural bright redness to a curry, the former giving it a very good bit of heat and the later providing a lovely bright colour with the taste of chilli but not the intesity of burn imparted by the deggi.  This is ideal for a rogan.  I use the deggi for the occasional treat and when i want to impress with a nice hot beautifully coloured dish ;D
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Offline George

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Re: kashmiri chilly powder the verdict
« Reply #5 on: March 06, 2012, 11:25 PM »
Quote from: curryhell on March 06, 2012, 07:55 PM
I use the deggi for the occasional treat and when i want to impress with a nice hot beautifully coloured dish ;D

Deggi Mirch is the only chilli powder I've used for almost 10 years, after it was recommended to me by the top chef at a fine dining Indian restaurant in central London. i wouldn't use anything else.


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Offline Salvador Dhali

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Re: kashmiri chilly powder the verdict
« Reply #6 on: March 07, 2012, 11:01 AM »
Quote from: George on March 06, 2012, 11:25 PM
Quote from: curryhell on March 06, 2012, 07:55 PM
I use the deggi for the occasional treat and when i want to impress with a nice hot beautifully coloured dish ;D

Deggi Mirch is the only chilli powder I've used for almost 10 years, after it was recommended to me by the top chef at a fine dining Indian restaurant in central London. i wouldn't use anything else.


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Not sure what your post checklist is about, George, but I'll second what you say about deggi mirch. Lovely stuff, and worth every penny. In fact it's almost addictive, and I'd definitely class myself as deggi dependent...  ;D
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