Gourmet Hacks: 5 BEST Substitutes for Kashmiri Chili

Guess what? Finding a perfect substitute for Kashmiri chili isn’t as hard as you might think.

We’re here to spill the beans on how to keep your dishes fiery and vibrant without that specific chili.

Sure, Kashmiri chili has its charm, with its mild heat and stunning red color making dishes pop. But hey, life’s too short to stress over one missing ingredient.

We’ve experimented and found five amazing alternatives that’ll save your dish and maybe even make it better.

Each of these substitutes brings something unique to the table, from a pinch of peppery punch to a burst of color that’ll make your food not just taste good, but look irresistible too.

What is Kashmiri Chili?

If you love spicy food, you’ve probably tried a dish containing Kashmiri chili.

But what exactly is this type of chili, and where does it come from?

Kashmiri chili is a type of chili pepper that is native to the Kashmir region of India.

The peppers are small and thin, and they pack a serious punch when it comes to heat.

In fact, Kashmiri chilies are typically used in powder form, as just a small amount can add a ton of flavor (and heat) to a dish.

Kashmiri chili powder is often used to make curries, and it can also be used to add flavor to rice dishes and meaty stews.

While it might not be as well-known as other chilis, Kashmiri chili is an important part of the cuisine of the Kashmir region, and it is worth seeking out if you are looking to add some new flavors to your cooking.

If you want to try Kashmiri chili powder, you can find it in specialty stores or online.

A small amount of this powder can go a long way, so start with a little and add more to the taste.

And if you want your food to pack a punch, try using Kashmiri chili powder instead of regular chili powder in your favorite recipes.

You might be surprised at how much flavor it can add.

The 5 Best Substitutes for Kashmiri Chili

Kashmiri chili, a staple in Indian cuisine, is known for its vibrant red color and mild heat.

However, if you’re unable to find Kashmiri chili or prefer alternatives with similar characteristics, there are several options to explore.

In this guide, we will compare the top 5 substitutes for Kashmiri chili, discussing their key characteristics and suggesting proper ratios to help you find suitable alternatives.

Substitute	Key Characteristics	Proper Ratio
Mix of Paprika and Cayenne	Mild heat; vibrant red color; easily accessible	Mix 2 parts paprika with 1 part cayenne pepper as a substitute for Kashmiri chili
Byadgi Chili	Mild heat; deep red color; unique flavor profile	Use an equal amount of Byadgi chili as a substitute for Kashmiri chili
Guajillo Chilies	Moderate heat; earthy and fruity flavor; dark red hue	Use an equal amount of Guajillo chilies as a substitute for Kashmiri chili
Deggi Mirch	Mild to medium heat; rich red color; slightly smoky flavor	Use an equal amount of Deggi Mirch as a substitute for Kashmiri chili
Ancho Chili Powder	Mild heat; sweet and smoky flavor; dark red color	Use an equal amount of Ancho chili powder as a substitute for Kashmiri chili

Now, let’s dive into each substitute in more detail:

1. Mix of Paprika and Cayenne

A mix of paprika and cayenne is the perfect way to add a little heat to your food without overwhelming your taste buds.

Paprika is a milder chili powder that imparts a beautiful red color to dishes, while cayenne is a hotter pepper that packs a serious punch.

Together, they create a perfect balance of flavor and heat.

Sprinkle a teaspoon or two into your next pot of chili or stew, or use it to spice up grilled chicken or shrimp.

You can also add it to roasted vegetables, like potatoes or cauliflower, for an extra zing.

Whether you like your food mild or fiery hot, a mix of paprika and cayenne is a great way to add some spice to your life.

When substituting for Kashmiri chili, be aware that the mix of paprika and cayenne will be significantly milder in heat.

You may need to use more of it to achieve the desired spice level.

When adding it to dishes, keep this in mind, and start with a smaller amount than you think you’ll need.

• Key Characteristics: This substitute combines paprika and cayenne pepper to achieve a mild heat level and vibrant red color. It is an easily accessible alternative.
• Proper Ratio: Mix 2 parts paprika with 1 part cayenne pepper as a substitute for Kashmiri chili. Adjust the ratio based on personal heat preference.

2. Byadgi Chili

Byadgi chili is a type of chili pepper that is native to India.

It is named after the town of Byadgi in Karnataka, where it is grown.

Byadgi chili peppers are red and have a mild, slightly sweet flavor.

They are used extensively in Indian cuisine, especially in South Indian dishes.

Byadgi chili peppers are often ground into a powder and used as a spice blend or paste.

They can also be used fresh or dried.

When dried, they are typically smoked, which gives them a deep red color and a smoky flavor.

Byadgi chili peppers are an essential ingredient in many curry powders and masalas.

When substituting for Kashmiri chili, Byadgi chili is a good option because it is relatively mild and has a similar flavor profile.

However, it is important to note that Byadgi chili peppers are typically much darker in color than Kashmiri chili peppers.

This can be mitigated by using a smaller amount of Byadgi chili powder or by soaking the peppers in water for a few minutes before using them.

• Key Characteristics: Byadgi chili offers a mild heat level, deep red color, and a unique flavor profile. It is commonly used in South Indian cuisine.
• Proper Ratio: Use an equal amount of Byadgi chili as a substitute for Kashmiri chili. Adjust the quantity based on the desired spiciness level.

3. Guajillo Chilies

Guajillo chilies are a staple in Mexican cuisine.

The small, dried peppers have a deep red color and a mild, slightly fruity flavor.

They are often used to make sauces and marinades and be a key ingredient in many traditional dishes.

Guajillo chilies are relatively easy to find in Hispanic grocery stores, and they can also be purchased online.

Guajillo chilies are slightly hotter than Ancho chilies, but they are still not as spicy as Kashmiri chilies.

When shopping for these peppers, look for plump ones and firm with vibrant colors.

Avoid chilies that are dull in color or have wrinkles, as these may be signs of peppers past their prime.

You can store Guajillo chilies in an airtight container in a cool, dark place.

They can also be frozen for up to six months.

When substituting Guajillo chilies for Kashmiri chilies, use half as many peppers and add them towards the end of cooking.

This will allow the dish to retain some of the heat from the Kashmiri chilies without being too spicy.

• Key Characteristics: Guajillo chilies provide a moderate level of heat with an earthy and fruity flavor. They have a dark red hue and are widely used in Mexican cooking.
• Proper Ratio: Use an equal amount of Guajillo chilies as a substitute for Kashmiri chili. Adjust the quantity based on personal spice preference.

4. Deggi Mirch

Deggi mirch, also known as Lal Mirch, is a chili pepper popular in Indian cuisine.

It is characterized by its bright red color and is often used to add spice and flavor to dishes.

It can also be used to make a powder used as a seasoning.

Deggi Mirch is a relatively mild chili pepper, but it still packs a bit of heat.

When cooking with Deggi Mirch, removing the seeds and ribs from the peppers is important before using them.

This will help reduce the peppers’ heat and prevent them from being too spicy.

Deggi Mirch can be used in various dishes, including curries, stews, and soups.

It can also be used to make a powder used as a seasoning.

Deggi Mirch can be used whole, ground, or in powder form, depending on the dish.

If you are looking for a substitute for Kashmiri Chili, Deggi Mirch is a good option.

It is not as spicy as Kashmiri Chili, but it still has a bit of heat.

You can find Deggi Mirch at most Indian grocery stores.

• Key Characteristics: Deggi Mirch offers a mild to medium heat level with a rich red color and a slightly smoky flavor. It is commonly used in North Indian cuisine.
• Proper Ratio: Use an equal amount of Deggi Mirch as a substitute for Kashmiri chili. Adjust the quantity based on the desired heat intensity.

5. Ancho Chili Powder

Ancho chili powder is made from dried ancho chili peppers, a type of pepper native to Mexico.

The peppers are typically dried and then ground into a powder.

Ancho chili powder has a moderate heat level and a deep, smoky flavor.

It is commonly used in Mexican and Tex-Mex dishes, as well as in barbecue sauces and chili.

Ancho chili powder can be added to any dish to give it a boost of flavor.

Try sprinkling it on roasted vegetables, using it as a rub for grilled meats, or stirring it into soups and stews.

When substituting ancho chili powder for Kashmiri chili powder, use a one-to-one ratio.

Be aware that the smoky flavor of ancho chili powder will be more pronounced than the flavor of Kashmiri chili powder.

If you are looking for a milder flavor, use a smaller amount of ancho chili powder.

You can always add more if needed.

• Key Characteristics: Ancho chili powder provides a mild heat level with a sweet and smoky flavor. It has a dark red color and is commonly used in Mexican and Southwestern dishes.
• Proper Ratio: Use an equal amount of Ancho chili powder as a substitute for Kashmiri chili. Adjust the quantity based on personal taste preferences.

Conclusion

Kashmiri chili powder is a spice that can add heat and flavor to your dishes.

If you don’t have any on hand, or if you’re looking for a different flavor profile, there are several good substitutes that you can use.

Paprika, ancho chili powder, and guajillo chili powder have similar flavor profiles to Kashmiri chili powder.

They’ll add a touch of heat, but they won’t be as spicy as true Kashmiri chili powder.

If you’re looking for something with more heat, you can try cayenne pepper or chipotle powder.

These will give your dish a distinctly different flavor, but they’ll still add the desired amount of heat.