Chilli Kashmiri Whole Dried

Not necessarily from Kashmir, these chillies are very popular in Indian cooking. They are one of the reddest types of chillies and impart a strikingly red colour. Often used in tandoori cooking  for their colour and spicy flavour.

Kashmiri Chillies are also a reasonable substitute for Byadagi and Mathania chillies which are called for in some Indian recipes.

Heat 7/10

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