A blend of ground Indian red chilis, usually medium hot (but ours verges towards quite hot) that is used primarily for the intense glowing red colour it imparts to curries and other braised dishes. Stir it into the sautéed onions (the starting point of most South Asian curries), once they have become golden, either with or without tomatoes as required by your recipe. For a similar effect with less heat, substitute our sweet Hungarian paprika for some or all of the deggi mirch.