Buy Chilli (Kashmiri)

The original Indian Chilli Pepper. There's no better way to make Indian cooking taste authentic without using Kashmiri Chillies. These have a medium potency, and in small quantities can be enjoyed by those who don't like their food too spicy too. Re-hydrated is not necessary, simply finely chop or powder to use.The original Indian Chilli Pepper. There's no better way to make Indian cooking taste authentic without using Kashmiri Chillies. These have a medium potency, and in small quantities can be enjoyed by those who don't like their food too spicy too. Re-hydrated is not necessary, simply finely chop or powder to use.

Chilli (Kashmiri) Cooking Notes:

Cuisine: Indian, Mexican

Food Pairings: Curries, sauces, spice rubs, meat, vegetable dishes, lentils, rice

Flavour / Tastes Like: Pepper, Oregano, Slight Bitterness

Serving size: 0.5 grams (half a pod)

Directions for use: Chop into 1-2cm pieces to use the spice. Optional Tip: Remove seeds to reduce the spiciness.

Recipes:  Goan Xacuti Chicken, Creamy Coconut Chutney, Tomato Onion Chutney, Veggie Pakoras, Stir fried Spinach, Dal Fry, Stuffed Okra, Roasted Spiced Cauliflower 

Chilli (Kashmiri) Technical Notes:

Origin: Maharashtra, India

Quality*: True Kashmiri, Red, Hand Selected

Appearance: 10 grams = approximately 9 pods

Industry Knowledge: Traditional Kashmiri Chilli is only sold whole, as all powdered forms are often diluted with other chilli varieties to give more vibrant colours at the expense of the true peppery-herbal taste. Kashmiri chillies are medium-length, and heavily wrinkled compared to other chillies. They're also milder than conventionally sold chillies, with an SHU of 1500-2000 meaning they can be added more liberally to dishes and release their more herbal notes. These chillies are perfect for Indian curries, as well as Malaysian and Indonesian dishes.
To use Regency's Kashmiri chillies, either soak in hot water for half an hour until hydrated, or lightly fry and powder fresh. Both these methods will lead to superior results in comparison to pre-ground Kashmiri chillies, which are often not from Kashmir at all! You can even get more adventurous with these chillies, such as infusing them into soups, lentils and rice dishes during long cooking processes. In that way, these chillies can be used just like Bay Leaves. Learn more about Chillies.

Also known as: Capsicum frutescens L, LAL MIRCH, MILAGAI TOOL, MARCHU, कश्मीरी मिर्च, 印度克什米爾紅椒

*INDUSTRY SPECIFIC TERMINOLOGY.