Dried Kashmiri Chilli (500g)

Product Information

We use Kashmiri chilli paste in our Kashmiri and Ma's Paretal curry packs, which is what gives them their intense red colour. Either used whole or cut into pieces whole kashmiri chillies can be ground into a powder or paste before using. They can also be fried quickly in a little oil before use, which gives them a slightly more smoky nature, and used like this they are commonly added to dahl and pulses as a finishing garnish before serving – the hot, chilli-infused oil lifts the dish wonderfully with its colour and flavour.

However, when you want that mild zing and enticing red colour but also moderate spiciness, then Kashmiri chilli is the option. To use in a dish, you can either pop the chillies in whole, chop them up, or re-hydrate them and blend them to a paste before adding them. Add an authentic colour to your dishes with these chillies, not a red food colouring – your taste buds will thank you! Simply soak in warm water for 10 – 15 minutes, remove and then crush down to the consistency you want.They are popular both for this gorgeous colour, and also their mild heat, which brings a lovely warmth to dishes rather than the fiery character of hotter chillis.

In the event of any safety concerns or for any other information about a product please carefully read any instructions provided on the label or packaging and contact the manufacturer. Kashmiri pepper appears wrinkled and rough, often brownish when traditionally dried (long dry), but contains densly concentrated Red pigment material. Chilli Greeting Cards and postcards Beautiful, chilli-themed postcards and greeting cards (left blank for your own message). Kashmiri Chillies are the dry pods from a species of Capsicum Annuum that India use vast quantities of.

The traditional preparation of these whole dried chillies are to soak them in water then ground into a paste before adding to a dish. Garden Sundries An assortment of useful – and often hard to find – gardening tools that we highly recommend. It can be added to curries, vegetable dishes, tomato sauce, soups and stews in whole, crushed and powdered forms as required by the recipe.

uk accepts no liability for inaccuracies or misstatements about products by manufacturers or other third parties.Seed production • Development of growing techniques • Variety trials Each tour will be around two hours long and will be limited to 20 people.