Homemade Kashmiri Chili Hot Honey Recipe
I absolutely love this recipe because it takes regular honey and transforms it into a spicy-sweet delight that’s like a flavor explosion in every drizzle. Plus, the combo of Kashmiri chili and smoked paprika gives it that perfect punch that pairs amazingly with anything from pizza to fried chicken—total game changer!
I adore preparing my own form of Kashmiri Chili Hot Honey, as it is a blend of flavors that are unparalleled. The sweet notes of honey combined with the unique spiciness of Kashmiri chili powder result in a taste that is hard to replicate.
And for good reason! Closely held tightly by the Kats family, this special recipe of theirs is what I consider to be a benchmark.
While simple in its formulation—1 cup of honey, 1 tablespoon of Kashmiri chili powder, and a hint of crushed red pepper flakes—it is a veritable taste bomb of sweet and spicy.
Ingredients
Honey, a natural sweetener, is abundant in antioxidants and offers a good source of carbohydrates.
Kashmiri chili powder has a mild spice level that leans toward the warmer end of the scale—a 1 or 2, but usually a 1, depending on the individual pepper.
It is not spicy like cayenne or certain hot chili powders.
Its heat is similar to a low-, medium-, or high-heat paprika with almost no afterburn.
It can sometimes smell as if it has a bit of a kick, like when you first crack open the jar, but you can use it safely in quite large quantities without any fear of overpowering the dish.
Tangy flavor; probiotics; digestion.
Apple Cider Vinegar.
Paprika, when smoked, can pack quite a punch and provide the smoky flavor a dish might need.
It also doesn’t hurt that it’s antioxidant-rich and vitamin-packed.
Capsicum Annuum: Adds heat; boosts metabolism; contains capsaicin.
Ingredient Quantities
- 1 cup honey
- 1 tablespoon Kashmiri chili powder
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for extra heat)
Instructions
1. In a small saucepan, mix together the honey, Kashmir chili powder, crushed red pepper flakes, garlic powder, smoked paprika, cayenne pepper, and salt.
2. Put the saucepan on low heat. Stir the contents, occasionally, until the honey mixture is warm and all is combined well.
3. When combined, take the saucepan off the heat and let the mixture steep for 10 to 15 minutes to let the flavors meld.
4. Add the apple cider vinegar and mix until fully incorporated.
5. Sample the blend and modify the seasoning if necessary, increasing the amount of salt or cayenne pepper for added heat.
6. Pour the mixture through a fine mesh sieve into a clean jar or bottle to remove the chili and pepper flakes. What you are left with is a smooth infusion, free of any chili or pepper parts.
7. Let the hot honey cool completely at room temperature. Then, cover and seal the jar or bottle tightly.
8.
1. Store the hot honey in a cool, dry place.
2. For longer shelf life, keep in the refrigerator.
9. Before/Each use, honey should be/is stirred and/or shaken to ensure even mixing. Honey should not be upset since it is a natural, healthy sweetener.
10. Savor the homemade Kashmiri chili hot honey you drizzled over your pizza and fried chicken. Or add it to any dish that needs a spicy-sweet jolt.
Equipment Needed
1. Small saucepan
2. Measuring cups and spoons
3. Stirring spoon
4. Fine mesh sieve
5. Clean jar or bottle with a lid
6. Funnel (optional, for pouring into the jar or bottle)
FAQ
- Q: What is Kashmiri chili powder?A: The Kashmiri chili powder is a spice used in Indian cooking. Rather mild, it flavors foods with a red color and without too much heat.
- Q: Can I use a different type of chili powder?A: Yes, but the flavor and color profile may change. Go for the mild varieties to keep the heat manageable.
- Q: How do I store the hot honey?A. Keep it in a sealed jar at room temperature for as long as one month.
- Q: Is there a substitute for apple cider vinegar?You can use white vinegar or rice vinegar, although they might slightly change the flavor.
- Q: Can I adjust the spice level?A: Certainly! Raise or lower the amount of red pepper flakes and cayenne pepper to match your personal taste preferences.
- Q: What dishes pair well with this hot honey?A: It goes beautifully with fried chicken, pizza, roasted vegetables, and anything on a cheese board.
- Q: Is the cayenne pepper necessary?A: No, it’s optional for those who want it spicier.
Substitutions and Variations
You can use paprika or smoked paprika for a milder flavor in place of Kashmiri chili powder, or you can use cayenne pepper for more heat.
You can use rice vinegar or white wine vinegar in place of apple cider vinegar.
If you lack crushed red pepper flakes, you may substitute with an equal amount of fresh chili peppers, finely chopped, or a dash of cayenne pepper.
Substitute fresh garlic for garlic powder in equal amounts. When you use fresh garlic, chop or mince it finely so that it breaks down enough to yield the kind of garlic flavor you’re used to in food.
If smoked paprika isn’t on hand, normal paprika or a bit of liquid smoke can stand in for it and produce pretty much the same results.
Pro Tips
1. Enhance Flavor Balance: For a richer flavor profile, consider adding a splash of soy sauce or a hint of balsamic glaze, which can complement the sweetness of the honey and the heat from the spices.
2. Infusion Time: Let the chili and spices infuse in the honey for longer, up to 30 minutes, before straining. This will enhance the depth of flavor, allowing the heat and aroma to infuse more thoroughly into the honey.
3. Adjust for Sweetness Level: If you find the mixture too spicy, you can balance it by adding a little more honey before straining. Alternatively, for less sweetness, add a few teaspoons of water when heating, but reduce it with gentle simmering.
4. Straining Technique: Use a spoon to press the mixture against the sieve to extract as much flavor as possible from the chili flakes and spices, ensuring a more potent hot honey.
5. Versatile Use: Besides pizza and fried chicken, try using the hot honey in marinades for grilled meats, or mix it with yogurt or cream cheese for a spicy-sweet dip.
Homemade Kashmiri Chili Hot Honey Recipe
My favorite Homemade Kashmiri Chili Hot Honey Recipe
Equipment Needed:
1. Small saucepan
2. Measuring cups and spoons
3. Stirring spoon
4. Fine mesh sieve
5. Clean jar or bottle with a lid
6. Funnel (optional, for pouring into the jar or bottle)
Ingredients:
- 1 cup honey
- 1 tablespoon Kashmiri chili powder
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for extra heat)
Instructions:
1. In a small saucepan, mix together the honey, Kashmir chili powder, crushed red pepper flakes, garlic powder, smoked paprika, cayenne pepper, and salt.
2. Put the saucepan on low heat. Stir the contents, occasionally, until the honey mixture is warm and all is combined well.
3. When combined, take the saucepan off the heat and let the mixture steep for 10 to 15 minutes to let the flavors meld.
4. Add the apple cider vinegar and mix until fully incorporated.
5. Sample the blend and modify the seasoning if necessary, increasing the amount of salt or cayenne pepper for added heat.
6. Pour the mixture through a fine mesh sieve into a clean jar or bottle to remove the chili and pepper flakes. What you are left with is a smooth infusion, free of any chili or pepper parts.
7. Let the hot honey cool completely at room temperature. Then, cover and seal the jar or bottle tightly.
8.
1. Store the hot honey in a cool, dry place.
2. For longer shelf life, keep in the refrigerator.
9. Before/Each use, honey should be/is stirred and/or shaken to ensure even mixing. Honey should not be upset since it is a natural, healthy sweetener.
10. Savor the homemade Kashmiri chili hot honey you drizzled over your pizza and fried chicken. Or add it to any dish that needs a spicy-sweet jolt.
