Red Chili (Kashmiri Sabut lal Mirch) کشمیری لال مرچ
₨ 380 – ₨ 1,400
Super Kashmiri Red Chilli: The Vibrant Spice of Aroma and Color
Kashmiri red chilli (Capsicum annuum) is a prized spice known for its deep red hue, mild heat, and subtle smoky flavor. Grown in the fertile valleys of Kashmir, this chilli variety is essential in Indian cuisine, where it imparts a rich color and a gentle warmth to dishes without overwhelming the palate. Kashmiri red chilli is often used in making flavorful spice blends, curries, and tandoori marinades, as well as in chutneys and sauces. Its vibrant color adds a visual appeal to any dish, while its mild heat enhances the overall flavor without excessive spiciness. Beyond its culinary uses, Kashmiri red chilli is also revered for its antioxidant properties and ability to support digestion and circulation. A beloved spice with both visual and medicinal benefits, Kashmiri red chilli brings warmth, depth, and brilliance to every dish it graces.
- Premium Quality
- Fresh
- Organic
- Safely processed and packed
Overview
The red chilli pepper is the fruit of the capsicum plant, a member of the so-called “nightshade family,” which also includes bell peppers and eggplant.
There are five primary species of chilli plants and well over 300 distinct subspecies, all of which range in size, shape, colour, flavour, and level of spiciness, according to “The Spice Bible.
The most popular dried chilli pepper kinds include ancho, bird’s eye, cascabel, chipotle, habanero, mulato, new mexico, pasilla, common (a broad phrase sometimes used to describe the 2.5-inch dry, long red chilies).
They descended from the same South American native chili.
Uses
People use red chili, in various forms such as fresh, dried, or ground into powder, to add heat and flavor to dishes.
Here are common uses of red chili in cooking:
Curries and Stews:
Red chili is a staple in many curry and stew recipes. It adds heat and depth of flavor to the dish.
Chili Powder:
Ground red chili is a key ingredient in chili powder, which is used to season chili con carne, soups, stews, and various Mexican and Tex-Mex dishes.
Sauces and Marinades:
Red chili is often used in the preparation of sauces, salsas, and marinades for meats, poultry, and seafood.
Sambals and Chutneys:
In Southeast Asian cuisines, red chili is commonly used to make sambals (spicy relishes) and chutneys.
These condiments add heat and flavor to a variety of dishes.
Stir-Fries:
Red chili is a frequent addition to stir-fried dishes, providing a spicy kick to the mix of vegetables, meats, and noodles.
Spicy Dips and Dressings:
You can add heat to dips, salad dressings, and mayonnaise-based sauces with red chili.
Pickling:
Pickling recipes often use red chili, providing a spicy and tangy flavor to pickled vegetables.
Hot Beverages:
In some cultures, people add red chili to hot beverages like spiced teas or hot chocolate for a warming and spicy flavor.
Tandoori and Grilled Meats:
Red chili is a common ingredient in spice rubs and marinades for tandoori-style and grilled meats.
Salsas and Pico de Gallo:
Chopped or minced red chili is a key component of salsas and pico de gallo, adding heat and flavor to these fresh condiments.
Pizza Toppings:
Crushed red chili flakes are a popular pizza topping, allowing individuals to add extra heat to their pizza slices.
Spicy Noodles and Pasta:
People often use red chili to spice up noodle dishes, pasta sauces, and spicy ramen recipes.
Casseroles and One-Pot Meals:
You can add red chili to casseroles, one-pot meals, and baked dishes for an extra layer of flavor.
Seasoning for Snacks:
You can sprinkle red chili powder or flakes on snacks like popcorn, roasted nuts, or chips to add spice.
Dipping Sauces:
People use red chili in spicy dipping sauces for spring rolls, dumplings, and other appetizers.
Cocktails:
You can add a spicy kick to cocktails and mocktails by using infused red chili syrups or muddled red chili.
Indian Chaat:
Indian street food chaat often uses red chili to add spice and flavor.
