Kashmiri Chilli Ground 50g by HERBIE'S SPICES
One of the reddest varieties of chillies, ideal for tandoori cooking for spiciness and colour.
Other Common Names: Aji, Red Pepper. Botanical Names: Mild Chillies: (Capsicum annum) Hot Chillies: (Capsicum frutescens) Fruity Chillies: (Capsicum baccatum) Extra Hot Chillies: (Capsicum chinense) Hairy Leaved Chillies: (Capsicum pubescens)
Description & Use: There are literally hundreds of different chillies, all of which descend from the original ones discovered by the Spanish when they found the Americas. Prior to this chillies were unknown to the rest of the world. The warming bite and delicious capsicum taste of chilli was warmly embraced by nearly every nation on earth, thus we find some form of capsicum or chilli in nearly every cuisine. Dried chillies have a very different flavour to fresh ones, as upon drying a caramelisation of the sugars takes place which creates a delicious, robust taste not found in fresh chillies, in the same way a sun-dried tomato has a more complex flavour profile than a fresh one.
Chilli Kashmiri: Kashmiri chillies do not necessarily come from Kashmir, however they are a popular Indian chilli with a very high colour content, making the food they are used in strikingly red.
Heat level: 7 out of 10. Produce of India packed in Australia.