MAHASHIAN DI HATTI MDH Deggi Mirch | ūü¶ÜThe Bow Tie Duck Manila

MDH Deggi Mirch

The quintessential red blend

Deg¬≠gi Mirch by MDH spices is a glo¬≠ri¬≠ous iter¬≠a¬≠tion of a clas¬≠sic Indi¬≠an blend, one that will add beau¬≠ti¬≠ful col¬≠or, and just a hint of spice to your dishes.


Deg¬≠gi Mirch is a chili pow¬≠der, usu¬≠al¬≠ly used for cur¬≠ries. It‚Äôs an age-old, unique mix¬≠ture made from spe¬≠cial vari¬≠eties of Indi¬≠an red chill¬≠ies, like red bell pep¬≠pers and Kash¬≠miri chill¬≠ies. It is a dis¬≠tinct¬≠ly Indi¬≠an spice, and what gives tan¬≠doori, cur¬≠ries, samb¬≠hars, birya¬≠nis, etc., their par¬≠tic¬≠u¬≠lar red-orange hue.

Despite it being made of chill¬≠ies, it is only mild¬≠ly hot, but def¬≠i¬≠nite¬≠ly full of fla¬≠vor. It‚Äôs only slight¬≠ly hot¬≠ter than papri¬≠ka, even tast¬≠ing sim¬≠i¬≠lar in pow¬≠der form. But when fried in oil, MDH Deg¬≠gi Mirch heats up a bit, and releas¬≠es that deli¬≠cious intense flavor.


Deg­gi Mirch will go with any­thing that you want to add more fla­vor and col­or to. Give your tan­doori its clas­sic look, pro­vide your birya­nis with its orange-gold tint.

For best results, you can fry some chopped onions in oil, and add some diced toma¬≠toes. Add MDH Deg¬≠gi Mirch, and stir until homog¬≠e¬≠nized, and its bright red col¬≠or starts to appear. Cook what¬≠ev¬≠er dish you‚Äôve pre¬≠pared as usual.

If your dish does not include toma¬≠toes, reduce your heat and add the Deg¬≠gi Mirch into the pan. Once its col¬≠or starts to bright¬≠en, cook your dish as usual.


Hailed as the Spice King for pio¬≠neer¬≠ing the con¬≠cept of ready-to-use spices, Mahashay Dharam¬≠pal Gulati was born on March 27, 1923 in Sialkot, British India (present-day Pak¬≠istan). He was an Indi¬≠an busi¬≠ness¬≠man, and founder and CEO of MDH Spices.

His father, Mahashay Chun¬≠ni¬≠lal Gulati, set up a spice shop by the name of Mahashi¬≠an Di Hat¬≠ti, or Deg¬≠gi Mirch Wale, in Sialkot, and he dropped out at the age of 10 to help out and expand the shop.

In 1927, dur¬≠ing the par¬≠ti¬≠tion of India, he and his fam¬≠i¬≠ly moved to New Del¬≠hi, where he restart¬≠ed his father‚Äôs spice com¬≠pa¬≠ny under the same name. He began with only a ton¬≠ga (horse car¬≠riage), and found suc¬≠cess pro¬≠gres¬≠sive¬≠ly, set¬≠ting up a small wood¬≠en pop-up in 1958, and even¬≠tu¬≠al¬≠ly going on to build a spice empire. He died on Decem¬≠ber 3, 2020, at the age of 97.

Storage Instructions

Keep your spices tight¬≠ly cov¬≠ered and store them in a cool, dry place. Whole spices stay fresh for up to 2 years while ground spices have a 6‚ÄĎmonth shelf life. Pro tip: red spices such as papri¬≠ka and red pep¬≠per can be stored in the refrig¬≠er¬≠a¬≠tor to hold their col¬≠or and keep their fla¬≠vor longer. Keep away from sun¬≠light and heat.

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