Diggi mirch, a distinctive Indian spice made from a blend of colourful red capsicums and Kashmiri red chillies, adds mild heat and deep red-orange colour to soups, tandoori chicken and other traditional dishes. In the north of India, it is liberally added to chicken and vegetable curries and dhals as well as naan and paratha bread. While in the Southern states, it is often used in kebabs, adding colour and flavour to rice, dhals – particularly sambhars – soups and stews. It is often combined with garam masala to flavour thick soups and biryanis.
- Degi Mirch is used to add colour and flavour rice, dals, sambhars, soups and stews.
- Indian Cuisine exquisitely uses Degi Mirch to spice their dishes.
- North Indians liberally use degi mirch to spice up chicken and vegetable curries, Tadka Dal, Naans and parathas.
- Use them in kebabs etc for that extra perk.
- Degi mirch used with garam masalas adds flavour to biryanis and paya soups.