Kashmiri Chilli Powder — Srinagar Origin (1kg)

Our traditional Kahwa blend contains: whole-leaf green tea (base), crushed green cardamom pods, cinnamon bark (Cassia), whole cloves, and genuine Mongra saffron threads woven through the blend. We do not add sugar, vanilla, dried fruits, flavoring agents, or any synthetic additives. When serving, you can enhance it further with blanched almond slivers, a few extra saffron threads steeped separately, and sweeten with a teaspoon of raw Sulai honey.

Kashmiri chilli (Capsicum annuum var. longum) is a unique mildly-hot chilli cultivar grown primarily in the Baramulla district of Kashmir. It is famous for its exceptionally high natural pigment content — the bright crimson-red color comes from natural carotenoid compounds (capsanthin and capsorubin) rather than artificial food dyes. Its Scoville heat rating is only 1,000–2,000 SHU — far milder than regular red chillies (30,000+ SHU) — which is why professional restaurant chefs use it to achieve vibrant red gravies without extreme heat.

The perfect Kahwa method: Bring 1.5 cups of water to a boil in a small saucepan. Add 1 level teaspoon of Kahwa blend, turn heat to low, and simmer gently for exactly 2–3 minutes (do not over-boil — it makes green tea bitter). Turn off heat, cover the pan with a lid, and steep for 1 minute. Strain through a fine mesh strainer into a glass cup. Add a pinch of saffron threads (pre-soaked in a tablespoon of warm water for max color), 3–4 almond slivers, and sweeten with raw honey. Serve immediately.

Never. Our Kashmiri chilli powder is single-ingredient: 100% stone-ground whole dried Kashmiri chillies — seeds and skins included — with no added flour, starch, chalk powder, synthetic red dye (Sudan Red), vegetable oil, MSG, or any anti-caking agent. Our Kahwa blend is a handcrafted blend of natural whole spices. Every batch is FSSAI-certified and sourced from verified single-origin growers.

Kahwa is a functional wellness drink rich in multiple bioactive compounds. Green tea provides EGCG (a powerful antioxidant linked to reduced cancer risk), L-theanine (promotes calm alertness), and natural caffeine. Cardamom is a powerful digestive and anti-inflammatory spice. Cinnamon helps regulate blood glucose and is anti-microbial. Saffron adds antidepressant (anti-anxiety) crocin and safranal compounds. Cloves provide eugenol, a natural antimicrobial and anti-inflammatory. Daily consumption is associated with improved digestion, enhanced immunity, weight management, and better mental clarity.

Store all spices and spice blends in airtight glass jars (avoid plastic) in a cool, dark kitchen cupboard — never near stove burners, dishwashers, or windows. Light and heat are the primary enemies of spice essential oils. Avoid the common mistake of shaking spices directly from the jar over steaming pots — the moisture from the steam enters the jar and accelerates clumping and flavour loss. Properly stored whole spice blends (like Kahwa) remain potent for up to 18 months; ground spices like chilli powder for up to 12 months.