Dried Kashmiri Chilli (500g)

Product Information

Proper Ratio: Use an equal amount of Byadgi chili as a substitute for Kashmiri chili. Adjust the quantity based on the desired spiciness level. 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 powder and flakes should be stored in airtight containers to preserve flavor and prevent clumping or moisture absorption. Keep the containers in a cool, dark, and dry location as with whole dried chilis. If properly stored, Kashmiri chili powder and flakes can keep their freshness and quality for up to a year. ❤️‍🩹 HEALTH BENEFITS

Proper Ratio: Use an equal amount of Ancho chili powder as a substitute for Kashmiri chili. Adjust the quantity based on personal taste preferences. Like other chili peppers, Kashmiri chilis contain capsaicin, a compound known for its anti-inflammatory, pain-relieving, and metabolism-boosting properties. However, you should be aware of your spice tolerance, as some people may experience gastrointestinal discomfort after consuming spicy foods such as Kashmiri chilis. 🔄 ALTERNATIVES AND SUBSTITUTESKashmiri 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? When adding it to dishes, keep this in mind, and start with a smaller amount than you think you’ll need.

Choose the ones with good red colour and uniform size. Avoid buying those that are reddish brown in colour. Avoid chilies that are dull in color or have wrinkles, as these may be signs of peppers past their prime.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. 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.

Origin and history | 🌶️Uses | ✨Appearance and taste | 🧑‍🌾Growing – gardening | 👨‍🍳Cooking – recipes | 🛒Where to buy | 🫙How to store | 👨‍⚕️Health benefits | 🌶️Alternatives and substitutes | ❓Frequently asked questions What is Kashmiri chili? Outside of powdered form, you’ll typically find Kashmiri chilies dried and whole. In dried form, Kashmiri peppers are conical in shape, long, wrinkled, and – of course – red. Though the red of the exterior of the chili can take more of a rich jewel-tone red – not fully releasing the vibrant color until pulverized into a powder. Dried whole Kashmiri chilies often take on a deeper red hue, but when ground, the powder’s color explodes with vibrancy What do Kashmiri chilies taste like? Kashmiri Mirch are used to provide a beautiful natural red colour as well as mild heat and beautiful flavour. The dried chilli has a shriveled look. They tend to be less pungent and lend a lovely red colour to food. Roasted Kashmiri has a lovely aroma and will colour anything that can absorb colour the traditional red associated with Indian cuisine.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?