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.
All our spicestore ingredients are now sold as refills and come in compostable bags (made from wood pulp), so just decant the contents into your existing spice jars or Spicery stackable tins and dispose of the bag in your compost, food waste or rubbish bin!
You can read all about our efforts to reduce plastic waste in our packaging blog here
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