Botanical Name: Capsicum annuum
Kashmiri chiles are a popular variety of dried chili pepper native to the Kashmir region of India, known for their vibrant red color, mild heat, and slightly fruity flavor. These chiles are a staple in Indian cuisine, where they are prized more for the bright red hue they impart to dishes than for their spiciness. Unlike other hot chiles, Kashmiri chiles are relatively mild, measuring between 1,000 to 2,000 Scoville Heat Units (SHU), making them an ideal choice for adding color and flavor without overwhelming heat.
In Indian cooking, Kashmiri chiles are a key ingredient in many iconic dishes. Their vibrant red color is synonymous with the bold hues of curries, tandoori marinades, and biryanis. Ground into a fine powder, Kashmiri chiles create the signature color and mild heat of dishes like rogan josh, a traditional Kashmiri lamb curry, or butter chicken, where their smoky sweetness enhances the creamy, spiced sauce.
Beyond Indian cuisine, Kashmiri chiles are also popular in Middle Eastern and global fusion dishes. Their mild flavor allows them to complement a variety of ingredients, from roasted vegetables to grilled meats and seafood. When rehydrated and blended into pastes, they impart a smooth, velvety texture and rich flavor to soups, stews, and dips.
Kashmiri chiles are often used in spice blends like garam masala, where their vibrant color enhances the mix’s visual and aromatic appeal. They can also be added whole to temper hot oil, releasing their flavor into dishes like lentil dals or tempered rice.