spice

Yellow chilli powder

Peeli Mirch Powder

2.7 g1 teaspoon

8 g1 tablespoon

USDA FoodData Central (FDC ID 170920, chili powder): 1 tsp = 2.7 g (1 tbsp = 8.1 g)

Yellow chilli powder provides intense, sharp heat without muddying the delicate pale appearance of Awadhi and Mughlai curries.

• 
  Green chilli

  Use 100% of the weight, finely minced or ground into a smooth paste. Provides sharp heat while preserving the light colour of delicate kormas.

• 
  Kashmiri chilli powder

  Use 50% to 75% of the weight. It brings mild heat but will turn pale or white sauces noticeably orange-red.

• 
  Red chilli powder

  Use 50% of the weight. Gives strong, sharp heat, but will stain cream-based or yellow Mughlai gravies red.

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