Kashmiri Chilli

origin: India

heat: 7/10

Deep red, wrinkled whole kashmiri chillies are famed as much for their stunning colouring properties as their delicious flavour. The kashmir chilli adds a vibrant red colour when used to make curry pastes - 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 in a recipe to make an authentic curry paste - particularly good for a vindaloo paste.

In stock
From: £0.69

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