Culinary Notes :
Kashmiri chillies are a popular milder chilli that imparts a great red colour to dishes. You can identify dry Kashmiri chillies by their medium size, cone shape, wrinkles, and dark red color. Kashmiri chillies are very commonly ground into a powder before using to enable an even distribution of the chilli without compromising on flavour or aroma. By drying and grinding down the chilli peppers it adds a smokey caramelised flavour that that of a fresh chilli does not have. Due to the mild flavour of the Kashmiri Chilli, it is ideal to use in tandoori , butter chicken and rogan josh curries. It is widely used especially in Indian cuisine, but also Meixcan, Asian and Italian dishes. Kashmiri chillies are ideal when you want that mild zing and enticing red colour but also moderate spiciness without the intense heat. We at the Spice People believe Indian savoury dishes are incomplete without a dash of Kashmiri Chillies Ground.
- Add during cooking or at the table once served
All chillies contain capsaicin which is known to have many health benefits including boosting the immune system, eliminating inflammation and aid to weight loss.
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Country of origin:
Other names or spelling:
Aji, Red Pepper. Botanical Names: Mild Chillies: (Capsicum annum) Hot Chillies: (Capsicum frutescens) Fruity Chillies: (Capsicum baccatum) Extra Hot Chillies: (Capsicum chinense) Hairy Leaved Chillies: (Capsicum pubescens).