Understanding the nuances between various Indian chili powders is crucial for achieving authentic flavor and, perhaps more importantly, the signature vibrant color associated with classic dishes like Rogan Josh or Butter Chicken. Two of the most frequently confused yet distinct varieties are Kashmiri Chili and Deghi Mirch. While both are prized for their color, their heat levels and specific pigmentation profiles differ significantly. This guide will break down these differences step-by-step, enabling you to make informed choices in your kitchen.
The primary goal when using these chilies is often to impart a deep, fiery red hue without overwhelming the palate with excessive heat. Kashmiri Chili and Deghi Mirch both excel at this, but their origins and processing methods lead to subtle but noticeable variations in the final product. Mastering this distinction is key to culinary precision.
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