Kashmiri Chilli

Capsicum annuum

Mild pungency, smoky, vibrant red color

Traditional Uses

Culinary: Used in curries, tandoori dishes, and chutneys for color and flavor.

Medicinal: Known to aid circulation and metabolism in Ayurveda.

Typical CO₂ per kg: 3 kg

Flvour Origins CO₂ per kg: 1.8 kg

Naturally sun-dried in Kashmir’s valleys with minimal processing.

Country: India

Region: Kashmir