Chilli Kashmiri Whole
One of the reddest types of chillies, ideal for tandoori cooking for spicyness and colour.
Other Common Names
Aji, Red Pepper. Botanical Name: (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 chillies do not necessarily come from Kashmir, however they are a popular Indian chilli with a very high colour content, making the food they are used in strikingly red.
Although slightly different, Kashmiri Chillies are a reasonable substitute for Byadagi and Mathania chillies called for in some Indian recipes.
Produce of India packed in Australia.