Kashmiri Chillies

Kashmiri Chillies are the dry pods from a species of Capsicum Annuum that India use vast quantities of. This is mainly due to the vibrant red colour they impart to food as well as the delicious flavours. They have very little in the way of heat, though, measuring just 1500 SHU, which is less than a jalapeno pepper. If you’re looking for flavour and colour while keeping things cooler – you’ve found the answer!

You can use Kashmiri Chillies either as they are, chopping them up and adding to the food or by making them into a paste. Simply soak in warm water for 10 – 15 minutes, remove and then crush down to the consistency you want. Add an authentic colour to your dishes with these chillies, not a red food colouring – your taste buds will thank you! If you’re looking for more heat, we also have African Birdseye Chillies which are a lot more fiery.

The heat from chillies is a subjective thing we find; what some may find too hot, others might find tame. Therefore, you should go easy on chillies, chilli powders and blends with chilli powders in them to find the heat level you like. If you are tasting as you go, you can always add a little more if you need to, but taking heat out is difficult if not impossible.