Kashmiri chili powder is prized for its vibrant color and mild heat level—just a touch more spicy than paprika. It’s used in many Indian dishes, commonly in Tandoori Chicken.
Utilize Kashmiri chili’s subtle heat and beautiful bright red color in the Tandoori Swordfish Steaks (p. 127). Also try it in the Cocoa-Spiced Bean and Lentil Soup (p. 73) and Savory Granola (p. 93)
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