Dried Kashmiri Chilli (500g)

Product Information

I’ve had many readers and recently one viewer on the rogan josh video telling me that their recipes turned out spicy when using the amount of Kashmiri chilli powder I stated. This chilli is grown in Manipur and is easily available in Kolkata. Known for its strong pungent smell and heat, it is blood red in colour. This is why in South Asian cooking, it is used to colour dishes and not to impart heat. Think tandoori and rogan josh.

When stored properly, dried Kashmiri chilis can last for a long time, often up to a year or more. Store your dried Kashmiri chilis in an airtight container, such as a glass jar or a resealable plastic bag, to ensure the best quality and longevity. Keep the container in a cool, dark, and dry location away from direct sunlight and heat sources, such as a pantry or cupboard. This traditional Kashmiri dish is every paneer lover's dream come true. Rich cottage cheese sprinkled with brown and green cardamom is slowly cooked in milk till it's tender, rich and brown. a b c Sanghvi, Vir (2021-07-11). "Rude Food by Vir Sanghvi: Red hot chilli peppers". Hindustan Times . Retrieved 2021-07-26. Finally, Murad reserves chilli flakes for sauces and for sprinkling on pizzas – but err on the side of caution: “You never know how hot they’re going to be, so start with less and add more only if you need.” After all, this isn’t a chilli-eating competition.Kashmiri red chillies are less pungent in nature having the vibrant and rich red color to flavor the shahi gravies and curries. Although you can see variety of Kashimiri red chillies in the market but the one are always best which have bright red color with high retention.

You can also use Kashmiri chilis to create flavorful spice blends or pastes as the foundation for various recipes. For example, combining Kashmiri chili powder with other spices such as cumin, coriander, and turmeric can result in a delectable curry powder or paste. This versatile mixture can spice up various dishes, ranging from meat and fish curries to vegetable stews and biryanis. One of the most popular in our range, Kashmiri chillies are particularly renowned for the lovely red colour they impart when added to dishes. They are also quite mild, with a fruity and slightly smoky flavour. This chilli powder is certainly milder than most sold in Indian stores, so is perfect for those who love curries but are not so fond of too much heat.Thanks for registering your Legend Cookbook - now you can start earning Legend Points! How it works: The plant grows to about 1m tall and the fruits are 10cm long and 2cm wide, ripening from green to red. Plants can be grown directly in the ground or in pots. We recommend a minimum pot size of 2 litres, but 5 to 10 litres is ideal. Once dried, a chilli’s flavour intensifies. Ancho, chipotle, pasilla and guajillo all work well in pastes, rubs and sauces: “Ancho is more earthy and tobacco-y,” Murad says, “but if I want something smoky or fruity, I go for cascabel or chipotle.” Cavita, meanwhile, uses powdered pasilla, chipotle and ancho for marinades and dressings. Sharma also keeps three powders in his arsenal: kashmiri red chilli (“it imparts colour and flavour without bringing lots of heat”), deggi (“slightly spicier, but with a more rounded characteristic”) and yellow chilli (“very hot, but super-fruity”). Those should be used in anything that’s cooked low and slow, “whether that’s curries or things braised in the oven”. Heat level: mild, approximately 1,000 to 2,000 SHUs. Learn about Scoville Heat Units (SHUs) here . Information

Also known as 'ghost pepper', Bhut Jolokia is certified as the hottest chilly in the world in the Guinness Book in 2007. It is an interspecific hybrid (of Capsicum Chinese and Capsicum frutescens) chilli pepper cultivated in North Eastern states of Arunachal Pradesh, Assam, Nagaland and Manipur. Bhut jolokia is used as a food and a spice, popularly in combination with pork or dried or fermented fish. 2. Kashmiri Chillies, Kashmir Originating and taking their influence from Kashmir, the most Northern state of the Indian subcontinent, Kashmiri dishes are characterized by their extensive use of mutton and lamb. A Kashmiri curry utilizes large portions of mild spices combined with creamy elements. They also tend to be quite sweet, featuring fruit and added jaggery or sugar. Antioxidants helps to actively control the free radicals in the blood. Regular use of chillies esp Kashmiri chillies can help in building optimal health. You may have come across a few Indian recipes that has Kashmiri chilli powder listed as the preferred red chilli powder to be used in the dish. And there is a good reason for that.Relatively Mild – As we saw above, there is a little chilli in Kashmiri curry. Those who are super sensitive to spice might notice it, but you'd definitely say this is a mild one for regular curry fans. Think of it along the lines of a korma, and you are about there. A mild chilli that features commonly in Indian curries, Kashmiri chillies are used in dishes like rogan josh for the deep red colour they impart. They are popular both for this gorgeous colour, and also their mild heat, which brings a lovely warmth to dishes rather than the fiery character of hotter chillis. If you haven't got Kashmiri chilli powder, you can use normal chilli powder. Remember, it will be more potent, so use half of the amount given above. Used both in whole and powdered form, it is the kashmiri red chilli powder that is popularly used in Indian households.