· By ODM Masala
Lal Mirch Powder in English: What It Is & 7 Ways to Use It
Lal mirch powder is red chilli powder in English: dried red chillies ground into a fine, bright red powder that adds heat and colour to Indian food. It is used in almost every curry, dal, marinade and tadka, usually in small amounts.
Also known as: lal mirch, lal mirchi powder, red chilli powder, red pepper powder (in some countries "cayenne" is the closest match).
What Is Lal Mirch Powder?
Lal mirch powder is made by sun-drying ripe red chillies and grinding them finely. Unlike Kashmiri mirch powder, which is used mainly for colour, regular lal mirch is used for heat as well as colour. The seeds and the thin skin both go into the powder, which is why it tastes hotter.
How Is Lal Mirch Different From Similar Spices?
| Spice | Heat | Colour | Best used for |
|---|---|---|---|
| Lal mirch powder | Medium to high | Bright red | Everyday curries, dal, tadka |
| Kashmiri mirch powder | Mild | Deep red | Tandoori, rich gravies |
| Kali mirch (black pepper) | Sharp, aromatic | Dark flecks | Soups, eggs, marinades |
| Paprika | Very mild | Red | Western dishes |
7 Ways to Use Red Chilli Powder in Indian Cooking
- In tadka: add a pinch to hot oil for a few seconds, then pour over dal.
- In curries: stir it in after the onions and tomatoes, along with haldi and dhaniya powder.
- In marinades: mix with curd, salt and lemon for paneer or vegetables.
- In chutneys: blend with garlic and oil for a quick spicy chutney.
- In pickles: a base for achar masala.
- On snacks: sprinkle lightly over roasted makhana, fries or chaat.
- In dry sabzis: add at the end for colour on aloo or bhindi.
How Much Lal Mirch Powder Should You Add?
As a rough home guide, start with half a teaspoon per 2 to 3 servings and adjust to your family's taste. Add it early in cooking, in oil, so the colour develops, but do not let it burn, as burnt chilli turns bitter. If a dish becomes too hot, a little curd, cream or a pinch of sugar can soften it.
How to Choose and Store It
Good red chilli powder has an even, natural red colour and a sharp, clean smell. Very dull or unnaturally bright powder is worth a second look. Keep it in an airtight container away from heat, light and moisture so it holds its colour and aroma. At ODM Masala, our lal mirch is ground from sun-dried red chillies with no synthetic colour or additives, and our spices are handpicked with no fillers and no preservatives.
FAQ
What is lal mirch powder called in English?
It is called red chilli powder. In some countries similar powders are sold as cayenne or red pepper.
Is lal mirch powder the same as Kashmiri mirch?
No. Lal mirch is hotter and used for heat, while Kashmiri mirch is milder and used mostly for colour. Many cooks use both. See our guide on lal mirch vs Kashmiri mirch.
Should I use whole red chillies or powder?
Whole chillies suit tadka and chutneys, and powder is quicker for everyday gravies. Our post on sabut lal mirch vs lal mirch powder explains when to use each.
If you would like to try it in your own kitchen, you can find ODM Lal Mirch Powder in our store.