The Kashmiri chili is a variety of dried red chili pepper originating from the Kashmir region of northern India. It is prized in Indian cooking primarily for the rich, deep red colour it imparts to dishes, rather than for its heat — Kashmiri chilis are relatively mild, typically ranging from 1,000 to 2,000 Scoville heat units, comparable to a mild paprika.
Kashmiri chili is a defining ingredient in many North Indian and Kashmiri dishes, including rogan josh, tandoori preparations, and various curry pastes. The dried peppers are often ground into a fine powder that is a staple in Indian kitchens. Its combination of vibrant colour, mild heat, and subtle fruity flavour makes it distinct from hotter varieties commonly used in southern Indian cooking.
In Australia, Kashmiri chili powder is widely available in Indian grocery stores and increasingly in mainstream supermarkets. Whole dried Kashmiri chilis can also be found in specialty stores.
How it's produced
Kashmiri chili peppers are grown as an annual crop in the cooler highland climates of the Kashmir Valley and parts of Himachal Pradesh in India, as well as in other regions of India that produce similar varieties. The peppers are transplanted as seedlings into fields and grown through the warm months, requiring regular watering and well-drained soil.
The fruit is harvested when fully ripe and deep red, then sun-dried over several days until brittle. Drying concentrates the colour and flavour while reducing moisture to a level suitable for long-term storage. The dried whole peppers are sold as-is or ground into powder. Due to high demand and limited production in the original Kashmir region, much of what is sold as ‘Kashmiri chili’ commercially comes from other parts of India, selected for similar colour and heat characteristics.
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