Vasant Kumthi Kashmiri Chilli Powder 1kg Pack: key facts
- Brand
- Vasant Masala (made by Vasant Masala Pvt. Ltd., Ahmedabad)
- Also called
- Lal Mirch Powder, Kashmiri Lal Mirch, Mirchi Powder, Marchu Powder, Lal Mirch Pisi Hoi, Milagai Thool, Mulaku Podi, Menasina Pudi
- Category
- Value Packs
- Pack sizes
- 1KG
- Price
- From ₹1,360 (1KG), MRP ₹1,495
- Sold by
- Masala365, authorised Vasant Masala distributor, Kandivali West, Mumbai
- Delivery
- Mumbai, Navi Mumbai and Thane at ₹39 per KG; rest of India on WhatsApp inquiry
- How to order
- Add to cart and send the order on WhatsApp to +91 90291 16404
About Vasant Kumthi Kashmiri Chilli Powder 1kg Pack
Vasant Kumthi Kashmiri Chilli Powder is the chilli you reach for when a dish needs a rich red colour more than it needs heat. This listing is the 1kg offer pack, sized for homes and kitchens that use Kashmiri lal mirch every day in gravies, tandoori marinades and tadka.
Vasant sources the Kumthi chillies for this powder from the Byadgi region of Karnataka. The powder is mild in pungency and gives a deep red shade to the food, and Vasant states it is made without added colours or flavours. The warmth is gentle, so it suits children and elders at the same table, and it lets the other spices in a dish come through. Because it is mild, you can use a generous spoon for colour without the dish turning too hot.
Use it in butter paneer, rogan josh, tandoori chicken, pav bhaji and restaurant style dal makhani. It also gives a good colour to tadka for dal, to the oil for chole, and to marinades for fish and paneer tikka. In Gujarati homes it is often asked for as marchu powder, in Hindi as mirchi powder or lal mirch pisi hoi, and in the south as milagai thool, mulaku podi or menasina pudi.
Masala365 is an authorised Vasant Masala distributor in Kandivali West. We deliver the 1kg pack across Mumbai, Navi Mumbai and Thane, and take orders from the rest of India through a WhatsApp inquiry.
How to use
- Add to hot oil for a few seconds in tadka to bring out the red colour, without letting it burn.
- Mix with curd, ginger garlic paste and salt for tandoori marinades.
- Use together with a hotter chilli powder when you want both colour and heat.
- Sprinkle over pav bhaji or misal just before serving for colour.
Always check the printed pack for the latest ingredient, allergen and best-before details.
