A rich red gravy looks inviting, but adding extra hot chilli powder just for colour can make the dish too spicy. That is where Kashmiri Lal Mirch is useful. It brings vibrant colour and gentler heat to many Indian dishes.

Try it in paneer butter masala, butter chicken or a tomato-based curry. Add the powder after lowering the flame, stir it briefly in oil or ghee, and then add the next ingredients. Leaving chilli powder in hot oil for too long can make it taste bitter.

You can also combine Kashmiri chilli powder with a smaller amount of hotter red chilli powder when you want both colour and heat. Start with less, taste the dish and adjust the seasoning as it cooks.

Keep the powder tightly sealed and away from sunlight so its colour and aroma last longer. For more cooking ideas, read this guide to Kashmiri chilli powder.