Kashmiri chiles

When I made chicken xacuti the other day, it came out a yellowish color instead of the vivid red in the photographs on the website where I found the recipe. It turns out that the secret behind that vivid red color in Goan and Tandoori dishes is Kashmiri chiles, which aren't especially hot but which are intensely red. The usual substitute is more conventional chiles (such as Anaheim) and red food color. Or do what I did and just forgo that brilliant color.

Does anyone know of a good mail order or online source for whole Kashmiri chiles, either dried or fresh? Or even better, a store that sells them in the NH/MA area?

-Paul W.

Paul,
Kashmiri chilis do impart a beautiful color to dishes. Like you said, it is not hot. Usually a small amount suffices. If you have an Indian/Pakistani grocer in your neighborhood they usually carry it. It may be labelled as "Kashmiri Mirch". If all else fails, Amazon.com has it.
-Shaji

I found powdered Kashmiri chiles at the local Indian grocery. They didn't have the whole, dried chiles, alas. I will try the Kashmiri chile powder the next time I make xacuti.

Thanks,

-Paul W.

I used the powdered Kashmiri chile in last night's chicken vindaloo. A tablespoon was enough to color the dish a vivid red. It's amazing how much pigment these chiles have.

-Paul W.