Laal Mirch (Red Chilli) – Deep Colour

Not all red chilli cooking is about heat. Many of North India’s greatest dishes — butter chicken, tandoori preparations, rogan josh — depend on deep, vivid colour as much as they depend on warmth. This variety is sourced specifically for its high capsanthin pigment content and moderate pungency, making it the primary chilli for any preparation where the visual result is as important as the flavour profile.

Pepperdaani’s Laal Mirch Deep Colour is vibrant, aromatic, and consistent. A tablespoon in your marination or gravy base produces the kind of deep red that home cooks often struggle to achieve without reaching for artificial colour — which is a shortcut that compromises both the flavour and the story of the dish.

Use generously in marinades, butter chicken gravy, tandoori preparations, rogan josh, and any dish where you want the colour to do as much work as the flavour.

Use in: Butter chicken, chicken tikka marinades, tandoori preparations, rogan josh, lal shorba, and any gravy where deep red colour is a defining visual characteristic.