Substitutes for "kashmiri chili powder"?
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?
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.
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.