This chili is well-known for it's vibrant red hue. It is used for for it's coloring properties rather than it's heat. It has only slightly more heat than paprika and it can be up to 8 times milder than a jalapeño. The occasional kashmiri chili will pack some heat, but in our ground kashmiri chili, the heat tone is evenly mild. It is most commonly used in curries, and it's what gives tandoori chicken it's signature color. It is also delicious and beautiful paired with fruits and cheeses.