Kashmiri chilli is a staple ingredient in the cuisine of northern India. This large, dark-red chilli with a wrinkled skin – similar to the Indian Pear variety – is not particularly hot, but its sweet, aromatic flavour and distinctive fragrance make it unmistakable and highly prized in cooking.
Heat level: 3/10 (SHU: 1000-2000)
Culinary use:
Once rehydrated and blended into a paste (after removing the seeds), it is added halfway through cooking to medium-spiced stews and curries. It can also be used in powdered form as a marinade before cooking. A truly fascinating chilli – definitely worth trying!
Origin: India
