Kashmiri red chilli

Kashmiri red chilli
SpeciesCapsicum annuum
Marketing namesKashmiri Mirch, Kashmiri Laal Mirch
Heat Mild
Scoville scale1000 – 2000 SHU
Slightly dried red Kashmiri chilli peppers

Kashmiri Red Chilies or Kashmiri Laal Mirch are characterized by their ability to give a dark red colour to food, capable of colouring and adding flavour, while at the same time not allowing the food to become too pungent or spicy.[1]

India is the largest consumer and producer.[2] Numerous companies sell the powdered form, including MDH, Everest Spices, Sakthi Masala and Badshah Masala.[3] Vir Sanghvi writes that a majority of the restaurant industry in India use Kashmiri chillis or its powdered form.[4] Chefs even use Kashmiri chillis as a substitute for dishes with Goan Peri-Peri masala.[4]

Due to the high demand for Kashmiri chilis, substitutes such as Byadagi chillies are often used.[3] There are government initiatives and incentives in Jammu and Kashmir to support and increase the production of the local variety of the Kashmiri chilli.[5]

  1. ^ Kapoor, Sanjeev. "Kashmiri Red Chillies". Sanjeev Kapoor. Retrieved 2021-07-26.
  2. ^ "Kashmiri Mirch". NDTV Food. Retrieved 2021-07-26.
  3. ^ a b Christo, Margaret (2015-02-24). "What is Kashmiri Chilli Powder?". Margaret's Home. Retrieved 2021-07-26.
  4. ^ a b Sanghvi, Vir (2021-07-11). "Rude Food by Vir Sanghvi: Red hot chilli peppers". Hindustan Times. Retrieved 2021-07-26.
  5. ^ "Govt committed to reviving local variety of Kashmiri Lal Mirchi: Director Agriculture". Kashmir Reader. 2021-07-16. Retrieved 2021-07-26.