Kashmiri Red Chili (कश्मीरी लाल मिर्च (Kashmiri Mirch))
Kashmiri Red Chili is the secret to that gorgeous, deep red color in Indian gravies without the scorching heat. These chilies are long, wrinkled, and have a beautiful, vibrant hue. In my kitchen, they are indispensable for making dishes look professional and appetizing. They have a very mild spiciness and a slightly smoky, fruity undertone that I find very comforting. I remember the first time I used them; I was amazed at how a dish could look so fiery but taste so balanced. It's a perfect choice for those who love the aesthetics of Indian food but prefer a gentler spice level. It truly is the artist's paint in the world of spices.
Images are for illustrative purposes only and may not represent the exact appearance of the ingredient.
Calories
20 kcal
Protein
0.6g
Fat
0.8g
Carbs
3.2g
Fiber
1.4g
Vitamins
Vitamin C, Vitamin A, B6
Cooking Tips
- • Soak whole Kashmiri chilies in warm water for 15 minutes and grind them into a paste for a brilliant, smooth gravy.
- • Add the powder to oil at a medium temperature to release the color without burning the spice.
- • Combine it with a bit of yogurt to create a vibrant marination for kebabs.
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Ingredient Disclaimer
1. Health Estimates: Nutritional values provided for ingredients are professional averages. Individual samples may vary based on origin, freshness, and processing.
2. Medical Advice: Our ingredient profiles are for informational purposes only. Consult a healthcare professional before using ingredients for medicinal treatments.
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4. Culinary Accuracy: While we provide researched guidance, cooking results depend on technique, equipment, and environment. Use professional judgment in your kitchen.