The Most Comprehensive List of Kashmiri Chili Powder Substitutes: There are 16 of us.

Kashmiri chilis are used fresh, powdered, dried, or crushed to give foods a vibrant and eye-catching appearance. They’re often used in stews, soups, marinades, sauces, curries, and speciality meals like Tandoori Chicken and Rogan Josh.

While it is difficult to duplicate the exact taste and look of Kashmiri powder, alternatives may be used to come close to its fruity and tangy flavor.

The following are some of the finest Kashmiri chili powder substitutes:

1. Smoky paprika and cayenne pepper spice blend
2. Byadgi chili
3. Guajillo chilies
4. Deggi mirch
5. Whole dried Kashmiri chili
6. Regular paprika and cayenne spice blend
7. Red chili powder
8. Smoked salt plus red chili powder
9. Hot sauces

Kashmiri chile is a popular ingredient in Indian cooking, although not for its spiciness. It can only provide mild to moderate spice levels to your cuisine. It is popular for its brilliant red color more than its taste.

Aside from the color, Kashmiri chili powder imparts a zingy scent and enhances the flavor of foods. The Scoville Scale rates its spiciness at 1,000 to 2,000 Scoville Heat Units (SHU).

Continue reading to see how these alternatives might compensate for the flavor and appearance of Kashmiri chili powder in your cuisine.

16 Best Substitute For Kashmiri Chili Powder

Smoked paprika and cayenne pepper spice blend

4 teaspoon cayenne pepper.You must include 4 teaspoons of smoked paprika. 1The combination may provide a moderate heat to your foods, similar to Kashmiri powder. To make, combine the spices in a 3:1 ratio. For instance, if you utilize 3

The combination will have a similar flavor to Kashmiri chili powder but will not have the same vivid red color. If you only have ordinary paprika, use the same quantity but add a little liquid smoke to the meal to compensate for the lack of taste.

Byadgi Chili

This spice is popular in India and is native to Karnataka. It has a similar hue to Kashmiri chili powder, but it has a spicy, flaming flavor that goes much beyond Kashmiri spiciness.

4 teaspoons of Byadgi.You may modify the quantity to your liking, but normally, a teaspoon of Kashmiri can be substituted for 1 teaspoon of cumin.

Guajillo Chilies

They are one of the most popular chilies in Mexican cuisine. They are distinguished by their leathery skin and a reddish or brownish color. They are made with dried mirasol chilies with SHUs ranging from 2000 to 5000.

This indicates it’s hotter than Kashmiri but not so spicy that it overpowers the food. For each teaspoon of Kashmiri, add half a teaspoon of guajillo chili powder.

If you don’t have any fresh chilies, you may use powdered chillies. Add a tablespoon of paprika, a teaspoon of black tea, and four guajillo chillies to the meal to make the spice combination more Kashmiri.

Deggi mirch

Red bell peppers and Kashmiri chili powder are combined to make this famous chili powder. Kashmiri imparts a smokey and spicy flavor to the spice combination, while bell pepper lends notes of sweetness.

When using deggi mirch instead of Kashmiri chili powder, use a 1:1 ratio.

Whole dried Kashmiri chili

If you can’t get powdered chiles, you may substitute whole dried chilies. Because Kashmiri chili powder is manufactured from dried Kashmiri chilies, it is the closest thing to the actual thing. They are often used to temper tadka or oil.

You may substitute one dried chile for every half teaspoon of Kashmiri chili powder called for in the recipe.

Regular paprika and cayenne spice blend

Combine the paprika and cayenne pepper in a 3:1 ratio. The combination will have the same amount of spice but no smokiness.

Red chili powder

When hunting for a suitable alternative for Kashmiri chili powder, you will come across a plethora of Indian chili powders. One of the most common is Indian lal mirch, or ordinary spicy chili powder.

4 tsp chili powder (optional).Add the replacement to your food gradually to get the right degree of spiciness without going overboard. It’s best to start with a teaspoon of Kashmiri chili powder instead of one.

Smoked salt plus red chili powder

If a recipe asks for Kashmiri chili powder and you don’t have any, you may season your meal with any chili powder. Depending on the kind of chili powder and the degree of heat, adjust the quantity.

Hot sauces

If you’re solely interested in the heat, you may use whatever spicy sauce you have on hand. You may compare the SHU of each item and choose the one that is closest to Kashmiri chili powder. If not, you may modify the quantity to add less or more Kashmiri powder than the recipe calls for.

Soaked red chilies

Soaking the chilies gives them the same brilliant color as Kashmiri chili powder. Choose a mildly spicy chili, slice it, and remove the seeds before soaking it in cold water for 30 minutes.

After that, grind the soaking chillies until they form a paste. You may extend the paste’s shelf life by adding salt and oil.

If you like a thinner paste, cook it until the water is decreased. This will also assist to lengthen its shelf life.

You may replace Kashmiri chili powder for the freshly prepared paste of the fried version.

Red food coloring

This is a wonderful alternative for individuals who dislike the taste of chillies or are allergic to them. Many North Indian dishes, like Pav Bhaji, may be made using red food coloring instead of chili powder.

Red food coloring is affordable and widely available. It will give you the desired red color but will be flavorless.

Always start with a few drops of food coloring. You may always add more when you observe the color of the dish changing.

Because food coloring has little effect on the flavor of the meal, you may supplement it with other spices.

Rogan

Rogan is often used in many Indian curries in restaurants because it provides flavor and color to the dishes. The oil layer is what separates the gravy from the oil layer.

You may make your own Rogan by substituting any red chili powder for Kashmiri chili powder. Choose a kind that will bring color to the meal and avoid adding spicy chili powder to your alternatives. You’re merely going for a light kick.

Heat the oil in a Kadai or tadka pan. Remove the pan from the heat after the oil has heated. Allow the oil to cool somewhat before adding the chili powder. Immediately stir.

Before adding the chili powder, let the oil to cool somewhat. If not, the powder will burn quickly and become black or brown.

Keep the reddish oil in an airtight jar at room temperature until ready to use.

Beetroot

Beetroot may produce colors similar to those seen in Kashmiri chili powder. You may either boil it separately or use it immediately in the meal.

However, keep in mind to use beetroot cautiously. It has an earthy taste that may clash with the other elements in your cuisine. So gradually add it till you get the desired hue.

Beetroots are often used to color the Indian dish Pav Bhaji. It is also a common element in the preparation of crimson gravy.

Ancho chili powder

This chili powder is manufactured from powdered dried poblano chiles and has a heat level similar to Kashmiri chili, ranging from 1500 to 2000 SHU. It is often used in a variety of Mexican cuisine.

Ancho chili powder has a moderate heat that is comparable to Kashmiri. It also has a smokiness to it and is somewhat sweet.

The fundamental distinction, though, is one of hue. This will not provide the same red hue as Kashmiri.

Gochugaru

This spice is often used in Korean cuisine. It’s created using finely powdered red chili powder. It has a comparable gorgeous red colour as Kashmiri and virtually the same sweet flavors and smokey flavor.

Gochugaru is often used in the preparation of pickled vegetables, braised meats, soups, and kimchi. When making the substitute, it is recommended to add it gradually to the meal. It’s hotter than Kashmiri, so you may modify the heat to your liking.

Homemade Kashmiri chili powder

You’ll need little more than half a pound of Kashmiri chilis and the same quantity of red chili peppers to start manufacturing your own Kashmiri chili powder.

1. Remove the stems and wash them all. Arrange the items on baking pans lined with foil.
2. Bake for half an hour at 250 degrees.
3. Put in a dehydrator for one hour and 30 minutes.
4. Place on a cooling rack to cool fully.
5. Transfer to a blender or food processor after they have cooled. Process until they become a fine powder.
6. Keep the powder at room temperature in an airtight container.

It has a six-month shelf life. You may also keep half of the powder refrigerated to extend its shelf life.

If you like a hotter combination, add more cayenne chili peppers than Kashmiri chilis to the mixture.

If you don’t have time to bake and dry the ingredients, roast them in a deep circular pan until crisp. Allow to cool fully before blending in a blender until powdered and storing in a jar.

Some people avoid cooking entirely and instead leave them out in the sun for three to four days, or until totally dried and crisp. The mixture is then pulverized in a food processor.