Rich wine red color, shriveled appearance and not so spicy, that's the definition of kashmiri chilli. The kashmiri chilli is smaller, rounder and less pungent, but lends a very bright red color to the food. They are bred for their high color retention since they redden anything capable of absorbing color. The kashmiri chilli powder is a blend of medium quality red pepper mostly used for tandoori dishes. The roasted kashmiri chilli has a very pleasant aroma. It can redden anything that is capable of absorbing color like oil and surface of meat, etc.
This chilli pepper is either used fresh, dried, wrinkled or grounded. It is used to give flavor and color to curries, vegetables, sauces, soups and stews. It is also popular in marinades alongside chopped onions and tomatoes. The chilli imparts a rich red color when added to gravy making the dish eye-feasting.
Fried or dried chilli is used to make hot sauce, a bottled condiment.
It has a high content of Vitamin A and C which boost immunity.
Did you know?
India is the largest producer, exporter and consumer of Kashmiri Mirch.