Dried Kashmiri Chilli (500g)

Product Information

Kashmiri chilies are a staple of Indian cuisine known for their vibrant red color, usually sold dried, with a mild heat and flavor. Kashmiri chili powder is often used to make curries, and it can also be used to add flavor to rice dishes and meaty stews. Kashmiri chillies are also perfect for adding to oil providing that awesome flavour and heat base for your curries and spice dishes. 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. Paprika, ancho chili powder, and guajillo chili powder have similar flavor profiles to Kashmiri chili powder.

This Kashmiri Mirch is either used fresh, dried, or in powder form. It provides flavour and colour to curries, vegetables, sauces, soups etc. It also works very well in marinades along with onions and tomatoes.Many Indian recipes benefit from their distinct color and flavor profile, contributing to their rich, aromatic, and visually appealing nature. These chilis are commonly used in dishes such as rogan josh, tikka masala, and various curry blends, providing a subtle heat without being overpowering. Kashmiri chili flakes add a touch of mild heat and a touch of smoky sweetness to marinades, dressings, and spice rubs. For an extra layer of flavor, sprinkle them on pizzas and pasta dishes or stir them into soups and stews. In addition, you can use Kashmiri pepper powder to season roasted or grilled vegetables, meats, and kebabs, giving them a beautiful color and a subtle warmth. Key Characteristics: Deggi Mirch offers a mild to medium heat level with a rich red color and a slightly smoky flavor. It is commonly used in North Indian cuisine. While Kashmiri peppers are mild and typically found dried, you can still receive uncomfortable chili burn from handling. When chopping whole, dried Kashmiri, it’s best to use kitchen gloves. And take a look at our post on treating chili burn in case you experience it. Where can you buy Kashmiri chilies?

If you don’t have any on hand, or if you’re looking for a different flavor profile, there are several good substitutes that you can use. Whether you like your food mild or fiery hot, a mix of paprika and cayenne is a great way to add some spice to your life. Be aware that the smoky flavor of ancho chili powder will be more pronounced than the flavor of Kashmiri chili powder. Incorporating Kashmiri chilis into traditional Indian dishes like rogan josh, tikka masala, or tandoori recipes is a great way to use them. Their mild heat and striking red color make them ideal for these dishes, adding color and depth of flavor. Depending on the recipe and personal preferences, you can use whole, powdered, or dried Kashmiri chilis. Consider dry roasting whole or dried chilis before adding them to your dish to extract the most flavor. 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.As bright and eye-catching as Kashmiri Chilies are, they are not particularly known for their unique or overpowering flavorful. Apart from providing a mild heat, they do provide a full and tangy taste, fruity in its nature. What is a Kashmiri Chili Substitute? A powder of Kashmiri red chillies can be added to marinades, and while frying onions and tomatoes for preparing curries. This will allow the dish to retain some of the heat from the Kashmiri chilies without being too spicy.

When substituting for Kashmiri chili, be aware that the mix of paprika and cayenne will be significantly milder in heat. 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”. Proper Ratio: Use an equal amount of Deggi Mirch as a substitute for Kashmiri chili. Adjust the quantity based on the desired heat intensity.

Several options are available if you’re looking for a suitable substitute for Kashmiri chilis. Paprika is a popular, easy substitute due to its similar color and mild heat profile. Adjust paprika and cayenne pepper proportions to achieve the desired heat level for a slightly spicier option. The closest you can get to replicating the taste of the Kashmiri pepper is by combining either smoked or simple paprika with a little bit of cayenne. The paprika is very similar to the Kashmiri Chili in terms of taste while the cayenne pepper serves to add the spice. If you want low spiciness with a vibrant red color, you can simply use the paprika pepper alone. Where to Buy Kashmiri Chilies From? 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.” And that’s before considering those grown in other parts of the world (India, Thailand, Spain, for example). While this offers ample opportunity to get creative, it’s no wonder Emily is confused. Kashmiri chilis are bright red, distinguishing them from most other chili varieties. They are usually available dried. They are usually wrinkled and measure 3 to 6 inches long and 1 inch wide. The skin of these chilis is lightly rough and has a conical shape with a rounded, blunt tip. The rich red color of Kashmiri chilis is one of their most appealing characteristics, as it adds a visually appealing element to many dishes. What do Kashmiri chilis taste like?

While it might not be as well-known as other chilis, Kashmiri chili is an important part of the cuisine of the Kashmir region, and it is worth seeking out if you are looking to add some new flavors to your cooking. Key Characteristics: Guajillo chilies provide a moderate level of heat with an earthy and fruity flavor. They have a dark red hue and are widely used in Mexican cooking. This can be mitigated by using a smaller amount of Byadgi chili powder or by soaking the peppers in water for a few minutes before using them. Kashmiri peppers range from 1,000 to 2,000 Scoville heat units (SHU), which places it at a comparable mild heat as the poblano pepper. Compared to our reference point, the jalapeño pepper, Kashmiri chilies are nearly equal heat at their ceiling and eight times milder when comparing the mildest Kashmiri to the hottest possible jalapeño. What do Kashmiri peppers look like?

What is Kashmiri chili?

Key Characteristics: This substitute combines paprika and cayenne pepper to achieve a mild heat level and vibrant red color. It is an easily accessible alternative. Kashmiri chilis are known for their relatively mild heat, with a Scoville rating ranging from 1,000 to 2,000 units, putting them on the milder end of the heat spectrum, comparable to a peppadew with a heat level of around 1,100 to 1,200 Scoville units. Kashmiri chilis are significantly less spicy than hotter peppers like jalapeños, which range from 2,500 to 8,000 Scoville units. Kashmiri chilis have a distinct flavor that is mildly spicy and sweet. Their mild heat makes them a popular choice for those who prefer a gentle heat in their food rather than the intense burn of spicier chilis. In addition, Kashmiri chilis have a slightly fruity undertone that adds depth and complexity to their flavor, in addition to their mild spiciness. 🧑‍🌾 GROWING – GARDENING How to grow Kashmiri chilis?