kashmir

origin: India
heat: 7/10

Deep red, wrinkled whole kashmiri chillies famed as much for the stunning colouring properties as the delicious flavour. The kashmir chilli adds a vibrant red colour when used to make curry pastes and it is this effect that poor-quality Indian food tries to recreate using the artificial colourings so prevalent in cheaper restaurants.

uses: Soak in hot water and puree or simply chop with the other dry ingredients to make an authentic curry paste - particularly good for a vindaloo paste.

good with: mussels, garlic, onion, coriander, cumin, fenugreek, lemon.

recipe kits: aloo gosht , beef rendang