Latin (botanical) name : Capsicum annuum (Kashmiri variety)
Introduction / Overview
Kashmiri chilli is a special variety of chilli grown in the Kashmir region of India. It is widely known for its brilliant red colour and mild heat level. Unlike regular chillies, Kashmiri chilli is chosen more for its ability to enhance the appearance of dishes with a rich, appetising red tone, while providing only a gentle spiciness.
Key Benefits
Adds a natural red colour without making food overly spicy.
Mild heat makes it suitable for a wide audience.
Contains antioxidants and vitamin C.
Enhances the presentation of curries, sauces, and marinades.
Where It’s Used (Culinary Applications)
Widely used in Indian curries, gravies, and tandoori marinades.
A key ingredient in butter chicken, rogan josh, and tandoori chicken.
Blended in spice powders such as garam masala and curry powders.
Used in sauces, pickles, chutneys, and seasoning snacks.
Available Forms
Whole
Ground
Additional Information / Fun Facts
Known for its bright crimson hue that makes food visually appealing.
Mild in Scoville Heat Units compared to regular chillies.
Sometimes blended with hotter chillies to balance colour and spiciness.
Famous globally for its use in Indian cuisine.
Quick Facts
Other Names: Kashmiri Mirch
Flavour Profile: Mild, slightly fruity, deep colour
Storage: Keep in airtight container, away from direct sunlight to preserve colour
