Dried Kashmiri Chilli (500g)

Product Information

Environment Information System, Ministry of Environment, Forest and Climate Change, Government of India. It can also be blended in equal proportion with a spicier red chilli powder if you want both colour and hotness. They are popular both for this gorgeous colour, and also their mild heat, which brings a lovely warmth to dishes rather than the fiery character of hotter chillis. There are government initiatives and incentives in Jammu and Kashmir to support and increase the production of the local variety of the Kashmiri chilli.

For using in the kitchen, they should be picked when red and dried in a dehydrator, conservatory or warm, sunny spot in the house. We add new videos year-round, with all the tips and tricks you need to know to grow your own chilli plants from seed at home, from our experts here at the Farm. Kashmiri Chillies are the dry pods from a species of Capsicum Annuum that India use vast quantities of.

These 'Kashmiri Red Chillies' will impart a wonderful deep red colour into your Indian/Thai/Oriental without adding too much heat. Either used whole or cut into pieces whole kashmiri chillies can be ground into a powder or paste before using. However, when you want that mild zing and enticing red colour but also moderate spiciness, then Kashmiri chilli is the option. Traditionally these whole dried chillies are soaked in water then ground into a paste before adding to a dish, as this method intensifies even further their colour.

Numerous companies sell the powdered form, including MDH, Everest Spices, Sakthi Masala and Badshah Masala.

Deep red, wrinkled whole Kashmiri chillies are famed for their stunning colouring properties as much as their delicious flavour. The Kashmiri chilli adds a vibrant red colour when used to make curry pastes - it is this colour that poorer-quality restaurants try to recreate with red food colouring! They have very little in the way of heat, though, measuring just 1500 SHU, which is less than a jalapeno pepper.

If you are tasting as you go, you can always add a little more if you need to, but taking heat out is difficult if not impossible. What makes these chillies distinct is not only its mild hot flavour but can also add a rich red colour to your dishes. Therefore, you should go easy on chillies, chilli powders and blends with chilli powders in them to find the heat level you like.Kashmiri pepper appears wrinkled and rough, often brownish when traditionally dried (long dry), but contains densly concentrated Red pigment material. Soak in hot water and puree, or finely chop or grind with other spices to make an authentic curry paste. They are sown in January and February, and are ready for potting on when you receive them in April or May.

We will create an account for you if you do not already have one so you can manage your Wall of Fame uploads online. Tour of Sea Spring Farm Guided tours of Sea Spring Farm – the home of Sea Spring Seeds and Sea Spring Plants. Culinary Uses • If you want to impart an appealing red colour to the food without making it too hot and spicy, then this is the perfect red chilli variety for you. Seed production • Development of growing techniques • Variety trials Each tour will be around two hours long and will be limited to 20 people.The traditional preparation of these whole dried chillies are to soak them in water then ground into a paste before adding to a dish. We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product. The plants are sent through the post by first class mail in see-through packaging so the postman knows they need to be handled carefully.