Restaurant-red curries at home usually come from one of two things: Kashmiri chilli or food coloring. Only one of them belongs in your food.
Real Kashmiri chilli gives dishes a deep red color with gentle heat, which is why chefs reach for it in rogan josh and tandoori marinades. Ours is sun-dried in the valley and stone-ground in small batches, and the color you see is the chilli’s own. Nothing added, ever.
If a chilli powder stains everything instantly and costs too little, it is dyed. Ours is not.
How to use it
Use a teaspoon where a recipe asks for color without fire: rogan josh, butter chicken, tandoori marinades, tadka for dals. Store away from moisture.


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