Dried Kashmiri Chilli (500g)

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Kashmiri chilies are a staple of Indian cuisine known for their vibrant red color, usually sold dried, with a mild heat and flavor. For example, combining Kashmiri chili powder with other spices such as cumin, coriander, and turmeric can result in a delectable curry powder or paste. And oh, you can also use the red chillies to prepare the quintessential Schezwan Chutney or Sauce for the Indo-Chinese dishes. Its mild heat and vibrant color make it perfect for adding a touch of spice without overpowering the dish. As bright and eye-catching as Kashmiri Chilies are, they are not particularly known for their unique or overpowering flavorful.

Deep red, wrinkled whole Kashmiri chillies are famed for their stunning colouring properties as much as their delicious flavour. One of the most prized chilies originating from the subcontinent is the famed Kashmiri Chili, though this particular pepper is known more for its color than for its heat.It celebrates these natural ingredients for their flavors and significant health benefits, rooted in ancient traditions and supported by modern science. The thing is,” says Adriana Cavita, chef-owner of Cavita in London, “we have hundreds of varieties of chillies in Mexico – there’s so much choice. It is because of these medicinal benefits that chillies are also found in Ayurvedic medicines and are nowadays also being incorporated into the food items developed by FMCG companies.

It is used as a key ingredient in the home-made condiment Recheado in Goa which is fiery and tangy in taste and is often used as a stuffing for mackerels and other seafood. The basic use of these chillies is just to give a good color to the recipe instead of giving hotness. However, you should be aware of your spice tolerance, as some people may experience gastrointestinal discomfort after consuming spicy foods such as Kashmiri chilis.This powder is especially good in curries such as rogan josh and tikka masala, where the deep red colour is of importance.

This makes it suitable for individuals who prefer less spicy foods or those who want to enjoy the flavor without overwhelming heat. But when you start thinking about brighter flavours, whether it’s southern Indian cooking or Thai, you want something vibrant and zingy, and that you’ll get from fresh chillies.We can trace Kashmiri chilis’ origins back to the picturesque Kashmir region of northern India, where they have been grown for centuries. However, at their maximum heat level, both Kashmiri chilies and jalapeños have a similar level of spiciness. These chilis can be grown in containers or directly in the ground if they have well-drained soil and you water them consistently. Those should be used in anything that’s cooked low and slow, “whether that’s curries or things braised in the oven”.

As you can see above, the dried chillies are mostly used in powdered spices, whereas the green ones can be used in various pastes or chutneys. It’s worth noting that while Kashmiri red chilli powder does provide some heat, it is generally milder compared to other varieties of chili powders. You can also purchase Kashmiri chili seeds from garden centers or online seed retailers for those who prefer to start from scratch. It’s worth remembering that size is also a factor: “The smaller the chilli, the spicier it will tend to be,” Cavita says. The demand for real Kashmiri chillies far outweighs its supply, so there are many, many fake ones out there.

The Kashmiri chili pepper has a wide range of culinary applications in a variety of international dishes.