Substitutes for "kashmiri chili powder"?

[nomadchowwoman]

I've googled this, but since there seem to be a lot of different recs, I'd appreciate advice from CHers. I have on hand: cayenne, chipotle, ancho, arbol, aleppo, paprika (both hot and sweet), and smoked paprika (bittersweet, dolce, and one w/no designation).
Any ideas on substitutions (or mixes) using what I have?
Thanks.

[nomadchowwoman]

Thanks, all. I don't recall ever hearing of kashmiri chili powder, even though I've done a fair amount of Indian cooking over the years. It's the key ingredient in a recipe I want to try so I didn't want to be completely off on the flavor. Now I can proceed with the confidence that CH inspires.

[chefj]

I was always advised by Indian cooks and chefs to use Paprika and Cayenne as a substitute for Kashmiri Chili. The Paprika gives color without a lot of heat and the cayenne adds the heat you need.
All of the others you listed have pretty distinct tastes (especially the Mexican ones) that really tastes odd in traditional Indian dishes and many are too picante to add enough to obtain the proper color.

[Harters]

Kashmiri powder is usually medium hot but is also used as a colouring. Here in the UK, we dont have the variety of chilli powders that you list, so I would just go with cayenne, but I'd also add sweet paprika for the colour.

[junglekitte]

I would either use aleppo or Harters recommendation. I would skip chipotle, arbol, and ancho imo because they don't have a similar taste at all.