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I have Kashmiri dried chilies in my pantry. Could I grind one up and use it instead of the paprika? How about tamarind? I have a jar of tamarind and also some coconut vinegar. I am lucky to live in a city with a lot of ethnic groceries and I like to use the authentic choices. I appreciate that you make it possible to use more basic American ingredients because I grew up in the small town Midwest and we could not get a lot of exotic goodies.
Hi Janet -
Sure! You can substitute with ground dried chilies. Since these may be a bit more potent than store-bought ground spices, we would probably start with 1/2 teaspoon first to gauge heat level. Add more if you think it's not too spicy.
The Milk Street Team