4 Substitutes For Kashmiri Chili Powder

Kashmiri chili powder is a mild and flavorful spice from India. It adds a bright red color and a fruity taste to many dishes, such as Rogan Josh and Tandoori chicken.

You will learn what makes Kashmiri chili powder unique, what to look for in an alternative, and some of the best options available.

You will also learn how to use substitutes in recipes and make your blend with natural Kashmiri chili powder.

Substitutes For Kashmiri Chili Powder

Why Kashmiri chili powder is unique

This unique chili powder has several notable features.

Its bright red contrasts with most chili powders, making dishes look great.

It appeals to Indian cuisine lovers who value visual and flavor quality.

Kashmiri chili powder has a mild heat level that suits people who enjoy chili flavors without much spiciness.

It ranges from 1,000 to 2,000 Scoville Heat Units (SHU), much lower than cayenne pepper's 30,000 to 50,000 SHU.

Factors to consider when choosing a substitute

To find a suitable replacement, consider these factors:

  • Heat Level: It has mild heat. Choose a replacement with the same intensity to keep your dish flavorful but not too spicy.
  • Color: It adds a vibrant red hue to dishes. Choose a substitute that will give your food a similar color.
  • Flavor: It has an earthy and slightly sweet taste. Look for a replacement with a similar flavor profile.
  • Availability: A suitable replacement should be easy to find at your local grocery store or online.

Top substitutes for Kashmiri chili powder

1. Paprika

Paprika can work well if you need a substitute for Kashmiri chili powder.

They share similar heat levels, colors, and flavors.

Paprika comes from red peppers that are dried and ground. It is a common ingredient in Hungarian and Spanish dishes.

2. Deggi Mirch

If you need a substitute for Kashmiri chili powder, Deggi Mirch is a good choice.

It has the same heat and bright red color. It also keeps the flavor and aroma of your dish intact.

Deggi Mirch may not taste exactly like Kashmiri chili powder, but it is close enough. It is also cheaper and easier to find.

3. Cayenne Pepper

If you want to spice up your dish, use cayenne instead of Kashmiri chili powder.

However, cayenne pepper is much hotter, so you should use less.

Mix it with paprika to get the right color and flavor. This way, you can keep the dish mild and tasty.

4. Ancho Chili Powder

You can use Ancho chili powder instead of Kashmiri chili powder.

Ancho chili powder comes from dried and ground poblano peppers.

It tastes earthy and slightly sweet, but it may not make your dish as red.

Add some paprika to Ancho chili powder to get a brighter red color.

How to use substitutes in recipes

To replace Kashmiri chili powder in your recipes, use the same amount of the substitute. Use less for a spicier replacement like cayenne pepper to keep the heat mild.

Taste and adjust the substitute as you cook. Your dish may not have the same flavor and color, but it should still be tasty and attractive.

Tips for finding the perfect substitute

  1. Experimenting with different ingredients and combinations can help you discover what suits your taste and the recipe best. Don't be afraid to try new things.
  2. Researching the heat levels, flavors, and colors of various chili powders can help you find a good substitute. Compare them and see which one matches your needs.
  3. Asking friends, family members, or fellow food enthusiasts for their opinions can help you find alternatives. They may have used other spices and can share their experiences with you.

Crafting Your Own Kashmiri Chili Powder Blend

Kashmiri Chili Powder Blend
Kashmiri chili powder blend

You can create your blend at home. It will give dishes a similar color and flavor as the original.

Here's what you need:

  1. In a bowl, mix well all the ingredients listed above.
  2. Store the blend in an airtight container.

Where to buy Kashmiri chili powder and its substitutes

You may want to use Kashmiri chili powder for its bright red color and mild heat in your dishes. But where can you find this spice?

Here are some tips:

  • Check the spice aisle in your local grocery store. Look for stores with a good selection of Indian, Middle Eastern, or Asian spices. For example, you might find Kashmiri chili powder or a substitute, such as Deggi mirch or paprika.
  • Shop online if you can't find it in your area. You can order it from Amazon or other online retailers that sell spices. You can also browse specialty spice shops that offer a variety of chili powders and blends.
  • Experiment with different substitutes if you don't have Kashmiri chili powder. Mix paprika with a pinch of cayenne pepper or red chili powder for similar color and flavor.


If you don't have Kashmiri chili powder, can you use regular chili powder instead?

Unfortunately, regular chili powder is not the best substitute.

It has a different color and flavor.

You can try to mix it with paprika or other spices to make it more like Kashmiri chili powder.

What else can you add to your substitute to make it taste more Indian?

Some spices that go well with Kashmiri chili powder are cumin, coriander, and fennel seeds.

They will give your dish a more authentic flavor.

How should you store your homemade Kashmiri chili powder mix?

You can keep your mix in an airtight container in a cool, dark place for up to a year.

After that, the spices may lose their freshness and taste.


If you can't find Kashmiri chili powder, don't worry. You can use spices like paprika, Deggi Mirch, cayenne pepper, or Ancho chili powder. They can give your dishes a similar taste and color.

Consider heat, color, flavor, and availability when choosing a substitute. You can still make delicious authentic meals without Kashmiri chili powder.

Try different options and see what you like best. Great cooking is about balance and personal preference!

Sarah Cortez
Sarah Cortez

My name is Sarah and I'm a baker who loves trying out new recipes and flavor combinations. I decided to challenge myself to use a new spice or ingredient powder in my baking each week for a year. Some successes were the cardamom sugar cookies, vivid turmeric cake, and beetroot chocolate cupcakes. Failures included the bitter neem brownies and overwhelmingly hot ghost pepper snickerdoodles. Through this experience I've discovered amazing additions to spice up desserts while learning how to balance strong flavors. Follow my journey as I push the boundaries of baking with unique powders!

Leave a Reply

Your email address will not be published. Required fields are marked *