Chilli Kashmiri Ground
One of the reddest varieties of chillies, ideal for tandoori cooking for spicyness and colour.
Other Common Names
Aji, Red Pepper. Botanical Names: (Capsicum annuum)
Description & Use
There are literally hundreds of different chillies, all of which descend from the original ones discovered by the Spanish when they found the Americas. Prior to this chillies were unknown to the rest of the world. The warming bite and delicious capsicum taste of chilli was warmly embraced by nearly every nation on earth, thus we find some form of capsicum or chilli in nearly every cuisine. Dried chillies have a very different flavour to fresh ones, as upon drying a caramelization of the sugars takes place which creates a delicious, robust taste not found in fresh chillies, in the same way a sun-dried tomato has a more complex flavour profile than a fresh one.
Kashmiri Chilli Powder does not necessarily come from Kashmir, however it is a popular Indian chilli with a very high colour content, and sweet, fragrant aroma. This chilli powder makes the food it is used in quite red, hence being popular in Tandoori and Butter Chicken recipes.
Produce of India packed in Australia.