Deggi mirch is a unique Indian spice made from a traditional blend of red capsicums and Kashmiri red chillies. They are dried, then ground up to produce a spice with a deep orange-red colour that adds a mild heat to dishes and imparts a distinctive strong red colour to them. It is also known as deghi mirch, degi mirch, Kasmiri mirch and Kashmiri chilli powder.
Where to Buy Deggi Mirch
In India, it is common to see both the whole Kashmiri red chillies and the prepared deggi mirch powder on sale at spice markets. In the western world, it can be found in Indian and Asian grocery stores usually as deggi mirch or Kashmiri chilli power. It can be found online at the websites of many Indian exporters and can also be bought online through Amazon.
Deggi Mirch is Not a Hot Spice
Deggi Mirch does not have a fiery chilli heat, but is a milder spice with a full flavour. The dry powder has a similar taste to paprika but when it is heated during cooking the spice “blooms” to add a little more heat and a different flavour to the dish. Many Indian spices are much hotter than deggi mirch, and it is used more to add colour than heat. Food hotness is measured using Scoville Heat Units (SHU) and deggi mirch measures about 1,500 to 2,000 SHU. This is hotter than paprika (about 500 SHU) but nowhere near cayenne chilli pepper (up to 50,000 SHU).
Cooking With Deggi Mirch
Deggi mirch is used in Indian recipes as both a spice and to add colour. In northern India and the Kashmir region, it is commonly added to curries of vegetables or chicken, dals made with lentils and dried pulses, and the traditional paratha and naan breads. In southern India, it is used in sambars, soups and stews and is used to add colour and flavour to kebabs and even rice. In paya soups and biryanis it is often mixed in with garam masala spice mixes. Traditional dishes include tandoori chicken and Rogan Josh.
Storing Deggi Mirch
Once opened the spice should be stored in an air-tight container in a cool place. If you are lucky enough to find a source for whole deggi mirch rather than powder, make sure it contains no pests, and store it in a cool air-tight container where pests or moisture cannot contaminate it. If it is not thoroughly dried, you can use a vegetable dryer or sun dry it, then use a mixer to grind it. Use it frequently in your cooking, as it loses its flavour and heat if stored for long periods. The spice contains antioxidants and vitamin C, which are both beneficial to your health.
References :
- Taradalal: Degi Mirch
- Al Mamoon Overseas: Deggi Mirch
- Inder Enterprises: Masaale and Spices
- The Asian Cookshop: Deggi Mirch
Jo Jackson - Jo is an Australian writer with an MBA and a B.Sc.(Hons) in botany. She has wanted to write since she first discovered books and currently ...
Join the Conversation