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.
Did you know?
Kashmiri chilli is prized by chefs for colour-first recipes-think tandoori’s signature red.
How it’s used
From traditional kitchens to everyday rituals, this ingredient brings flavour, function, and character wherever it appears.
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
Every ingredient begins somewhere specific - shaped by region, season, and the people who grow and prepare it.
- 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.
Bring it into the kitchen
Explore what you can make with Kashmiri Chilli
Discover recipes, pairings, and products that bring this ingredient to life.