Capsicum annuum

Kashmiri chili is most commonly used in India, where it originates from.

It is grown for its bright color and mild spiciness, so it is used to color food and enhance flavor.

STRENGTH: 1,000 – 2,000 SHU (mild)

FLAVOR

With a mild spiciness and a saffron-like taste, kashmiri has a spicy and fruity taste.

PURCHASE AND STORAGE

Kashmiri is mostly used in India, so fresh chilies are hard to come by outside of India.

Store dried in closed containers in a dry and cool place.

USE IN COOKING

Kashmiri chili is crucial in the preparation of Indian food because it gives it a special red color.

Its most famous use is in dishes like rogan josh, curries and tandoori chicken.

It can be added to dishes with tomatoes, such as salsa sauce, soups and stews, as well as grilled vegetables and marinades, and due to its sweet aroma, it is excellent with cheeses and fruits. You can use it just like you use paprika too.