What is Resham Kashmiri chilli Powder, and how is it different from regular Kashmiri chilli powder?

It is a combination of two chilli varieties: Reshampatti chilli from Gujarat and Kashmiri chilli from the Kashmir Valley. Both are richer in colour and mild in spice. Reshampatti adds a fuller and more balanced flavour that pure Kashmiri doesn’t deliver alone.

How much Resham Kashmiri Lal Mirch Powder should I use?

1-2 teaspoons per curry for 4 persons. 2 teaspoons per 500 gms of paneer for tandoori dishes. 0.5 teaspoon for everyday dal and sabji. We’re using cryogenic technology to grind the whole chillies, this method preserves their flavour and colour completely. So, start with a smaller amount and adjust accordingly.

Is Resham Kashmiri spicy? Can children and aged family members eat it?

Both varieties are mild in heat and spiciness. Reshampatti adds flavour and body, with little heat. Most children and aged people will find it comfortable. Many Indian families specifically use this spice in their daily cookings for rich colour without heat.

What is Reshampatti chilli?

Reshampatti is sourced from the Saurashtra region of Gujarat, which is influenced by the sea. These chillies have rich red skin, and lighter heat. When blended with Kashmiri chilli, it adds richer colour and a fuller, more balanced flavour that pure Kashmiri chilli lacks on its own.

Why does it give such a deep red colour without adding any artificial dye?

The rich red colour comes from the natural pigments capsanthin and capsorubin. These are present in both varieties. Hathi's cryogenic grinding at -150°C preserves these pigments in every batch. No artificial colour or dye is added at any stage.

Why is cryogenic grinding better than traditional grinding for this product?

Traditional grinding generates heat that destroys the natural colour pigments. Most brands fix it by adding artificial dyes, which are banned in many countries. Hathi grinds chillies at -150°C, it preserves the colour pigments fully intact. The colour you get in the packet of hathi masala is completely natural.

How should I store it after opening?

Transfer Hathi Masala Resham Kashmiri chilli Powder to an airtight glass jar. Keep in a dark place away from direct sunlight. Always use a dry spoon. The colour pigments are sensitive to sunlight. Stored properly, it stays fresh for 12 to 18 months.

Does Hathi add any artificial colour?

No. We don’t add artificial dyes. The dark red colour comes completely from natural colour pigments present in Kashmiri chillies. Every batch is lab-tested at our in-house laboratory.

Which dishes work well with Resham Kashmiri?

This chilli powder falls between pure Kashmiri and regular lal mirch in terms of flavour depth. It’s ideal for dishes where you want rich colour with a slightly balanced, fuller flavour. Such as shahi paneer, butter chicken, marinades, pickles, dal makhani, and chole.

Can I use it instead of regular Kashmiri chilli powder in a recipe?

Yes. Both are mild. The difference is a fuller flavour depth of Reshampatti. In dishes like butter chicken, rogan josh, or biryani, this chilli powder actually improves the dish. Pure Kashmiri is better only when you want the lightest flavour with maximum colour.

Buy Resham Kashmiri Chilli Powder Online Video

Resham Patti Chilli Powder

Resham Quality | Vibrant Red | Mild & Flavorful | Cryogenic Grinding

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₹ 164

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Weight: 200g

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This kind of chilli powder is a unique blend of two types of chillies Reshampatti and Kashmiri. Both are known for their unique taste and flavor. For foodies who love food with prominent red color and medium hot in taste, this one is the perfect match.

Manufactured & Marketed By: Gandhi Spices Pvt.Ltd.

Rajkot-Jamnagar Highway, Khandheri, Rajkot, Gujarat - 360006

Country of origin India

No artificial colour added.

Microbiologically tested.

Scientifically graded.

Hygienically packed.

Resham Patti Chilli Powder

Description

Buy Resham Patti Chilli Powder Online - Rich Red colour, Mild Heat

Hathi Masala Resham Kashmiri chilli Powder is a combination of two chilli varieties: Reshampatti and Kashmiri. Both are low in heat, ranging from 1,000 to 2,000 SHU of Scoville scale. Reshampatti doesn’t bring more spice but a fuller, balanced flavour and a richer colour. We grind the chillies using cryogenic technology at -150°C, which preserves the natural colour pigments and fragrance. Excellent blend for paneer makhani, rogan josh, and any dish where you want a deeper colour with a more rounded flavour profile. Available in 200g, 500g, 1kg, 5kg, and 20kg packs.

What Makes Hathi Masala Different?

- Ground using cryogenic technology

- Lab Tested for 20+ Parameters

- Hygienically packed

- No Artificial Additives or dyes

- FSSAI and ISO 22000 certified

What Is Resham Kashmiri Chilli Powder?

This is a combination of two chilli varieties grown in different parts of India. The name ‘Resham’ comes from the Reshampatti chilli from the Saurashtra region of Gujarat, and pure Kashmiri chilli from the Kashmir Valley.

Reshampatti is known for its dark red skin, thick flesh, and natural body that pure Kashmiri chilli alone doesn’t bring. Kashmiri chilli is known for its high colour content and a gentle character.

Both varieties hold mild heat and carry capsanthin, the natural pigment that gives them their signature deep red. The difference is in the flavour profiles, not heat. Kashmiri chilli brings a high natural colour. Reshampatti brings fullness and depth. Together, they produce a powder that delivers restaurant-style red colour with a flavour that complements the dish.

Sourcing and Origin

Hathi Masala Resham Kashmiri chilli powder is a combination of two chilli varieties. Both grow in different parts of India.

Reshampatti Chilli - Saurashtra, Gujarat: This variety is grown along the coastal region of Saurashtra. It’s known for its deep red skin, thick pulp, and lighter heat. The sea-influenced climate and well-hydrated soil produce chillies with natural colour and more body. This gives the Reshampatti its fuller character.

Kashmiri Chilli - Kashmir Valley: Grown at high altitude with cool climate and short summers. The slow development allows natural colour pigments to fully develop, giving each chilli a naturally high capsanthin content. It is the mildest Indian chilli variety in terms of spice and colour.

All chillies are handpicked when ripe and dried in the sun before being transported to Hathi’s premises. chillies that contain less colour pigmentation, exhibit uneven drying, or have poor skin quality are rejected during sourcing in both varieties.

Why Cryogenic Grinding Matters for Resham Kashmiri Chilli Powder

The colour in this combination is because of capsanthin and capsorubin. These are the natural colour pigments that are heat-sensitive.

The traditional grinding method generates heat. That heat breaks down the carotenoids(natural, fat-soluble pigments). This fades the deep red colour, turning it into a pale orange-red. Most brands fix it by adding artificial dyes.

Hathi Masala cooled the whole chillies to -150°C with liquid nitrogen before grinding. That crystallizes the essential oils and colour pigments, locking them inside each particle. The colour you see when you open the pack is entirely from the chillies themselves.

How to Use Resham Kashmiri Chilli Powder in Indian Dishes

Paneer Makhani and Butter Chicken Gravy: Add 1-2 teaspoons of Hathi Masala Resham Kashmiri to the onion-tomato masala while preparing. Cook it for 2-3 minutes. This gives your gravy a restaurant-style, dark red-orange colour.

Rogan Josh: Add 1.5-2 teaspoons per 500g of meat. The Reshampatti gives a gentle body and depth to the gravy that Kashmiri chilli sometimes lacks. This blend gives a deep red colour with less heat.

Pickling: Add 1-1.5 teaspoons per 250g of raw mango, lemon, or mixed vegetables. It gives the pickle a rich red colour. The mild heat makes the pickle sweet and flavourful without adding too much spice.

Dal Tadka and sabji: Add 0.5 teaspoon to the tadka or stir into the base while cooking. It adds a richer colour and light heat without adding the spiciness of regular lal mirch.

Nutritional Information

Nutrient	Per 1 tsp (5g)	% Daily Value
Energy	20 kcal	-
Protein	0.5g	-
Total Fat	0.8g	-
Saturated Fat	0.1g	-
Trans Fat	0g	0%
Carbohydrates	2.5g	-
Dietary Fibre	1.5g	7.5%
Sugars	0.25g	-
Cholesterol	0mg	0%
Sodium	19mg	1.1%
Vitamin C	2mg	45%
Vitamin A	5µg	11%
Iron	0.7mg	78%
Calcium	7.5mg	15%
Capsanthin	Naturally present	-

Indicative nutritional value. The exact value may vary by batch.

Storage: Store Hathi Masala Resham Kashmiri in a sealedpack or an airtight container. Keep it in a cool spot, away from direct sunlight, to preserve the colour and aroma. Best consumed within 18 months of opening. Hathi Masala’s 3-layer sealed packaging protects Capsanthin until you open the pack.

The Differences Between Resham Kashmiri and Kashmiri Chilli Powder

	Resham Kashmiri Chilli Powder	Kashmiri Chilli Powder
Spice Level	Mild (1,000 to 2,000 SHU)	Mild (1,000 to 2,000 SHU)
Colour	Vibrant Red (ASTA 54+)	Deep Vibrant Red (ASTA 120+)
Blend	Reshampatti and Kashmiri blend	100% Pure Kashmiri
Flavour	Thich flesh, more rounded	Fruity, smoky, very mild
Choose When	You want colour with more balanced and fuller flavour	You want maximum colour, minimum spice

Quick tip for home cooks: Both of these chilli powders are mild in heat. The main difference is flavour depth. Pure Kashmiri feels a little flat, and Resham gives you more body without increasing the spice.

Quality You Can Trust

Hathi Masala has been in Indian spice manufacturing since 1952, manufactured by Gandhi Spices Pvt. Ltd. in Rajkot, Gujarat. Our Resham Kashmiri chilli powder is cryogenically ground at very low temperatures. It preserves its natural essential oils and enhances its colour, aroma, and flavour. It processes without any human contact at any stage. Every batch is lab-tested for Capsanthin content, ASTA colour value, moisture, purity, and safety before dispatch.

- FSSAI Certified and ISO 22000 Manufacturing

- Lab Tested Every Batch

- Cryogenic Ground at -150°C, No Heat Damage

- Hygienically Packed, Dedicated Sterilization Facility

- Flavour-Locked 3-Layer Packaging

Buy Hathi Resham Kashmiri Chilli Powder online. It’s available in 200g, 500g, 1kg, 5kg, and 20kg packs to suit your kitchen or bulk needs.

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Whole Masala, Whole spices for tadka and traditional cooking

Recipes

How to Make Your Cooking Tasty with Kashmiri Chili Powder
Curries
Resham Kashmiri Chilli Powder is especially good for adding depth and taste to curries. Consider using it in traditional Indian meals like lamb rogan josh or vegetable korma. Resham Kashmiri Chilli powder's gentle heat and deep, smokey flavor match the spices and flavors in these meals perfectly.
Vegetable Biryani
Hathi Resham Kashmiri Chilli Powder adds color and gentle fire to your veggie biryani. Blend it with basmati rice, vegetables, and spices to make an aromatic, flavorful biryani.
Kashmiri Rogan Josh
This traditional dish is an essential part of Kashmiri food. Hathi Resham Kashmiri Chilli Powder, with its sparkling hue and rich flavor, is an essential element in Rogan Josh. The powder pairs nicely with yogurt, meat, and spices, giving an aromatic and visually attractive meal.
History & Source

History & Sources
Kashmiri chillies have been farmed for a long time, with most of them grown in the Kashmir Valley. The chilies' particular characteristics are affected by the region's odd environment and soil. Traditionally, these chiles are sun-dried and banged into a fine powder to retain their natural color and flavor.
Hathi has great delight in getting the finest Kashmiri chillies for making our Resham Kashmiri Chilli Powder. We follow standard procedures for quality control to ensure that only the best chillies are picked.
Benefits of Kashmiri Chilli Powder in Ayurveda
Kashmiri chilli powder is a good source of multiple antioxidants that control and convert the active free radicals in the blood. Kashmiri chilli spice can improve cell oxygen capacity. It also includes essential nutrients like iron, potassium, copper, and manganese, which makes it a potential superfood.
Ingredients

Dry Chilli, Refined Palmolein Edible Oil
FAQ

Frequently Asked Questions: Resham Kashmiri Chilli Powder
What is Resham Kashmiri chilli Powder, and how is it different from regular Kashmiri chilli powder?
It is a combination of two chilli varieties: Reshampatti chilli from Gujarat and Kashmiri chilli from the Kashmir Valley. Both are richer in colour and mild in spice. Reshampatti adds a fuller and more balanced flavour that pure Kashmiri doesn’t deliver alone.
How much Resham Kashmiri Lal Mirch Powder should I use?
1-2 teaspoons per curry for 4 persons. 2 teaspoons per 500 gms of paneer for tandoori dishes. 0.5 teaspoon for everyday dal and sabji. We’re using cryogenic technology to grind the whole chillies, this method preserves their flavour and colour completely. So, start with a smaller amount and adjust accordingly.
Is Resham Kashmiri spicy? Can children and aged family members eat it?
Both varieties are mild in heat and spiciness. Reshampatti adds flavour and body, with little heat. Most children and aged people will find it comfortable. Many Indian families specifically use this spice in their daily cookings for rich colour without heat.
What is Reshampatti chilli?
Reshampatti is sourced from the Saurashtra region of Gujarat, which is influenced by the sea. These chillies have rich red skin, and lighter heat. When blended with Kashmiri chilli, it adds richer colour and a fuller, more balanced flavour that pure Kashmiri chilli lacks on its own.
Why does it give such a deep red colour without adding any artificial dye?
The rich red colour comes from the natural pigments capsanthin and capsorubin. These are present in both varieties. Hathi's cryogenic grinding at -150°C preserves these pigments in every batch. No artificial colour or dye is added at any stage.
Why is cryogenic grinding better than traditional grinding for this product?
Traditional grinding generates heat that destroys the natural colour pigments. Most brands fix it by adding artificial dyes, which are banned in many countries. Hathi grinds chillies at -150°C, it preserves the colour pigments fully intact. The colour you get in the packet of hathi masala is completely natural.
How should I store it after opening?
Transfer Hathi Masala Resham Kashmiri chilli Powder to an airtight glass jar. Keep in a dark place away from direct sunlight. Always use a dry spoon. The colour pigments are sensitive to sunlight. Stored properly, it stays fresh for 12 to 18 months.
Does Hathi add any artificial colour?
No. We don’t add artificial dyes. The dark red colour comes completely from natural colour pigments present in Kashmiri chillies. Every batch is lab-tested at our in-house laboratory.
Which dishes work well with Resham Kashmiri?
This chilli powder falls between pure Kashmiri and regular lal mirch in terms of flavour depth. It’s ideal for dishes where you want rich colour with a slightly balanced, fuller flavour. Such as shahi paneer, butter chicken, marinades, pickles, dal makhani, and chole.
Can I use it instead of regular Kashmiri chilli powder in a recipe?
Yes. Both are mild. The difference is a fuller flavour depth of Reshampatti. In dishes like butter chicken, rogan josh, or biryani, this chilli powder actually improves the dish. Pure Kashmiri is better only when you want the lightest flavour with maximum colour.