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₹500.00
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Kashmiri Mirch Powder is a foundational North Indian spice made from ground Kashmiri red chilies — where freshness, color, and purity define quality. Unlike generic blends that add starch or filler seeds, this is pure Kashmiri Mirch — ground fresh, not stockpiled.
It is a base spice, used in almost every Indian dish — from dals to curries to chutneys.
Key characteristics: • Fine, smooth texture — no grit, ideal for even dispersion • Visible specks of whole chili fragments — indicates minimal processing • Aroma: Sharp, smoky, with lingering spice notes — not dusty or stale • Taste: Bold, spicy, with slight sweetness — no bitterness or chemical aftertaste
Best used in: • Dal Tadka • Curry Gravies (chicken, paneer, vegetable) • Marinades (for tikka, kebabs) • Chutneys (coconut, mint, onion) • Rice Dishes (pulao, biryani)
Pro Tip: Always store Kashmiri Mirch powder in an airtight container away from light and heat. Use within 3 months of opening for peak aroma. For best results, buy small quantities frequently — freshness fades faster than other spices.
Most market Kashmiri Mirch powders suffer from:
• Addition of husk, dust, or filler seeds
• Use of maida or starch to thicken gravy artificially
• Artificial colors (red oxide) for “vibrant” look — banned by FSSAI
• Inconsistent spice ratios — leading to bitter or flat results
EarthSpice Kashmiri Mirch Powder delivers:
• 100% Kashmiri Chilies — no husk, no dust, no fillers
• No maida, no anti-caking agents — natural flow from controlled moisture (<8%)
• Balanced heat (3/10) — warmth from black pepper and green cardamom, not red chilli
• No artificial colors — deep red hue from roasted spices, not dyes
• Batch-traceable — batch number and source code printed on every pack
This recipe was refined with chefs from Old Delhi’s Karol Bagh and Mumbai’s Bandra over 39 years — using only the ingredients listed on the label, blended for warmth without bitterness.
Far far away, behind the word mountains, far from the countries Vokalia and Consonantia, there live the blind texts. Separated they live in Bookmarksgrove right at the coast
Dish Examples:
Butter Chicken (base flavor)
Sambar (essential spice)
Paneer Tikka Marinade
Coconut Chutney
Vegetable Pulao
Key Insight: This is a base spice — it should be added early in cooking to infuse fully. Adding post-cooking yields flat, surface-level flavor.
Far far away, behind the word mountains, far from the countries Vokalia and Consonantia, there live the blind texts. Separated they live in Bookmarksgrove right at the coast
We guarantee:
• 100% Kashmiri Chilies — no fillers, no husk, no rice flour
• No artificial colors — deep red hue from spices, not dyes
• No preservatives — low moisture (under 8%) prevents spoilage naturally
• FSSAI-compliant ash content (≤12%, lab batch tested)
Every batch is checked for:
✓ Moisture: ≤8% (prevents clumping without anti-caking agents)
✓ Foreign matter: 0% (hand-sorted pre-roast)
✓ Heat consistency: 2.5–3.5/10 (batch-to-batch stability)
✓ Color consistency: Deep red, uniform — no dull patches
Ideal for:
Home cooks tired of “flat” home-cooked dal — want dhaba-style depth
Chaats & snack lovers — want street-food authenticity without street hygiene risks
Busy professionals — 5-second flavor upgrade for store-bought snacks/frozen meals
Cloud kitchens & small restaurants — consistent smokiness without live bhatti setup
Elders & health-conscious — lower sodium vs. market blends, no hidden fillers
To Preserve Smoky Aroma:
✓ Store in airtight glass/metal container (not plastic—absorbs oils)
✓ Keep away from stove/steam (heat degrades volatile smoke compounds)
✓ Use dry spoon only—moisture causes clumping (no anti-caking = needs care!)
✓ Best used within 3 months of opening (smokiness fades slowly; still safe up to 12 months)
Shelf Life: 12 months (manufacture date + best-before printed on pack)
Clumping? Not spoilage—just salt absorbing humidity. Break with spoon; flavor intact.
Why 500?
Perfect for finishing spice usage (not daily bulk cooking)
High-value blend (Kashmiri chilies = higher cost)
Prevents waste—smoky notes fade after 4–5 months even unopened
Usage Timeline (Average Home):
• Daily tadka/chaat: 12–16 weeks
• Weekend cooking only: 4–5 months
• Bulk kitchens (50+ meals/day): 20–24 days
They serve different roles — confusing them leads to wrong usage. Here’s the breakdown:
|
Aspect
|
Kashmiri Mirch
|
Regular Red Chilli
|
|---|---|---|
|
Primary Role
|
Color enhancer (mild heat)
|
Heat forward (high heat)
|
|
Smokiness
|
Natural bhatti roast
|
None (often oven-dried)
|
|
Heat Level
|
Mild
|
High
|
|
Salt Level
|
Medium (18%)
|
High (25%+)
|
|
Best Added
|
End of cooking (hot oil or raw sprinkle)
|
Mid-cooking (after tomatoes)
|
No citric acid. No vinegar powder. Sourness comes only from real amchoor (mango) — lab-tested for malic acid (natural) vs. citric (artificial).
Why others use citric acid:
→ Cheaper than real amchoor
→ Stronger initial sourness (but fades fast + causes throat tickle)
Our Alternative:
→ Source amchoor from Ratnagiri/Maharashtra farms
→ Stone-grind fresh (no heat degradation)
→ Blend with black salt + ginger to balance sourness
Guarantee: If sourness is artificial or weak, we replace it free.
At 18% salt, it’s balanced — warmth comes from black pepper, not extra salt. Here’s your dosing map:
|
Dish (Serves 4)
|
Amount
|
When to Add
|
|---|---|---|
|
Dal Tadka
|
¾–1 tsp
|
In hot ghee, after cumin/mustard
|
|
Chaat (bhel/papdi)
|
½ tsp
|
Sprinkled raw, just before serving
|
|
Grilled Vegetables
|
1 tsp + 1 tbsp oil
|
Toss before roasting
|
|
Paneer Tikka (500g)
|
1.5 tsp + yogurt
|
In marinade (rest 30+ mins)
|
Smokiness is subjective—and we respect that. Our no-risk policy:
🔹 Try the 250g pack first (ideal trial size)
🔹 If aroma is weak or artificial: Photo + WhatsApp → free replacement
🔹 If flavor isn’t your taste after 1–2 uses: Unopened or ≤20% used → full refund (no return shipping)
Why we’re confident:
→ 94% of customers reorder within 60 days (our highest repeat rate)
→ Most “too smoky” feedback comes from overuse
Great question—many do fake it. Here’s how to spot real vs. fake bhatti:
|
Test
|
Real Bhatti Mirch (Ours)
|
Fake (Oven + Liquid Smoke)
|
|---|---|---|
|
Aroma on Opening
|
Warm, woody smoke + roasted coriander (like tandoor bread)
|
Sharp, chemical, “campfire” artificial note
|
|
Color
|
Uneven—some flakes darker (direct flame contact)
|
Uniform grey-brown (oven batch)
|
|
Taste
|
Gradual smokiness (like tandoori roti fresh off flame)
|
Bitter aftertaste, slight cough reflex
|
|
Oil Test
|
Add ¼ tsp to hot oil → aroma deepens, no sizzle/fizz
|
Fizzes (moisture from liquid smoke), acrid smell
|
EarthSpice brings decades of trusted spice expertise from a legacy Delhi spice shop to kitchens across India.
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