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Its relatively mild in heat and will redden pretty much anything capable of absorbing colour oils and fats, the surface of meats, frying tomatoes and onions,curries,tomato sauce,soup,vegetable dishes. Most Indian savoury dishes are incomplete without a dash of chilli powder. However, when you want that mild zing and enticing red colour but also moderate spiciness, then Kashmiri chilli is the option.
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