Kashmiri
Kashmiri chili is the pepper you use when you want deep red color, not heat. Mild at roughly 1,000–2,000 Scoville units, it's slightly sweet and best known as a fine powder that gives Indian curries, tandoori, and rogan josh their signature crimson glow without setting anyone's mouth on fire. It's the reason a dish can look fiery red and taste gentle. Used dried whole or, far more often, ground — a little brings big color and a mild, fruity warmth.
Heat & Scoville
Kashmiri runs 1,000–2,000 SHU — classified as Mild. SHU ranges vary by cultivar and growing conditions; treat these as commonly cited guides, not lab-exact numbers.
Flavor profile
Prized for deep red color rather than heat — mild and slightly sweet, it gives Indian curries and tandoori their signature crimson without the burn. Most often used as a fine powder.
Origin: Kashmir, India.
Forms & how to use
Typically sold dried. Common forms: ground powder, dried whole.
- curries
- tandoori
- color without heat
- marinades
Where to buy
Kashmiri chile is prized less for heat than for its deep red color and mild, fruity warmth — the reason so many curries and chilis glow red without being fiery. The ground powder is the common, convenient buy; look for a true single-origin Kashmiri, not a generic "red chili powder."
Our pick: Rani Kashmiri Chili Powder — authentic, salt-free, for deep red color and gentle warmth.
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Substitutes
Kashmiri in chili & recipes
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FAQ
How hot is Kashmiri chili?
Mild — about 1,000–2,000 Scoville Heat Units. It's prized for color and mild fruity flavor, not heat.
What is Kashmiri chili powder used for?
Curries, tandoori, and marinades where you want a deep red color and gentle warmth without strong heat.
What's a good Kashmiri chili substitute?
Guajillo comes closest for mild heat plus red color. For color alone, a mix of paprika (color) with a small pinch of cayenne (a little heat) approximates it.