Chili Kashmiri (whole)
Kashmiri chilies do not necessarily come from Kashmir, however they are a popular Indian chili with a very high color content, making the food they are used in strikingly red.
Kashmiri chili is relatively mild in heat and full-flavoured, but it’s main characteristic is a vibrant red coloring. It is somewhat similar to paprika in this respect - it is used more for coloring than for heat, although it’s slightly hotter than paprika.
The main quality of Kashmiri chili is it’s ability to impart a vibrant red color to dishes. Before red food dye, it was the coloring agent in tandoori chicken and it also provides the rich red in Rogan Josh dishes. It will redden pretty much anything capable of absorbing colour: oils and fats, the surface of meats, onion, etc.
So, if you want less spicy with that perfect red colour to your dish, Herbie's Ground Kashmiri Chili is the answer.
There are literally hundreds of different chilies, all of which descend from the original ones discovered by the Spanish when they found the Americas.
Prior to this chilies were unknown to the rest of the world.
The warming bite and delicious capsicum taste of chili was warmly embraced by nearly every nation on earth, thus we find some form of capsicum or chili in nearly every cuisine.
Dried chilies have a very different flavor to fresh ones, as upon drying a caramelization of the sugars takes place which creates a delicious, robust taste not found in fresh chilies, in the same way a sun-dried tomato has a more complex flavor profile than a fresh one.
Heat level – 7/10.
Other Common Names: Aji, Red Pepper.
Botanical Names: (Capsicum annum)