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.