Kashmiri red chilli

Kashmiri Red Chilli is a variety of chilli pepper indigenous to the Kashmir region of India. Known for its vibrant red color and mild heat, it is a staple ingredient in Kashmiri cuisine and is used in a variety of dishes, including the traditional Rogan Josh.

Description

The Kashmiri Red Chilli is medium-sized, tapering to a point, and measures approximately 5 to 7 cm in length. It is renowned for its bright red color, which is often used to impart a rich, red hue to dishes. Despite its fiery appearance, the Kashmiri Red Chilli is relatively mild, with a heat rating of 1,000 to 2,000 on the Scoville scale.

Cultivation

Kashmiri Red Chillies are grown primarily in the Kashmir Valley, where the unique climate and soil conditions contribute to the chilli's distinctive characteristics. The chillies are typically harvested in the late summer and early autumn, and are then sun-dried to preserve their color and flavor.

Culinary Uses

In Kashmiri cuisine, the Kashmiri Red Chilli is used both for its flavor and its color. It is a key ingredient in Rogan Josh, a popular lamb dish, and is also used in a variety of other meat, poultry, and vegetable dishes. In addition to its use in cooking, the chilli is often ground into a powder, known as Kashmiri Red Chilli Powder, which is a common ingredient in Indian spice blends.

Health Benefits

Like other chilli peppers, the Kashmiri Red Chilli is rich in Vitamin C and other antioxidants, which can help to boost the immune system and protect against chronic diseases. It also contains capsaicin, a compound that has been shown to have anti-inflammatory and pain-relieving properties.

See Also

• Indian cuisine
• Spices of India
• Capsicum