Kashmiri Chilli
Capsicum annuum
Pronunciation: kash-MEER-ee CHIL-ee
Mild pungency, smoky, vibrant red color
A gentle chilli famous for its ruby-red hue and soft smokiness. It paints dishes vibrant without overwhelming heat.
MildSmokyVibrantColorfulGreat with: Garlic • Cumin • Coriander +
Did you know?
Kashmiri chilli is prized by chefs for colour-first recipes-think tandoori’s signature red.
Health benefits
- Lower heat makes it versatile for family-friendly dishes
- Colourful without heavy sauces or dyes
- Common in marinades that need both hue and balance
Friendly note: educational only - not medical advice.
Traditional uses
Culinary: Blended into masalas and pastes; used for colour and gentle warmth.
Medicinal: Traditionally enjoyed in moderation for warmth and circulation.
In food
- Tandoori marinades
- Curries & gravies
- Chutneys
- Roasted veg rubs
Rituals & blends
- Festival foods where colour is celebrated
Origin & sourcing
- Country
- India
- Region
- Kashmir
- Method
- Sun-dried whole pods; deseeded and milled gently
- Season
- Sept–Nov
- Processing
- Low-heat milling to preserve colour and aroma
- Certs
- Batch traceability
Storage tips
Store ground chilli airtight, away from light, to keep colour vivid.