Kashmiri red chilli
Variety of chilli pepper / From Wikipedia, the free encyclopedia
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Kashmiri Red Chilies or Kashmiri Laal Mirch are characterized by their ability to give a dark red colour to food, capable of colouring and adding flavour, while at the same time not allowing the food to become too pungent or spicy.[1]
Kashmiri red chilli | |
---|---|
Species | Capsicum annuum |
Marketing names | Kashmiri Mirch, Kashmiri Laal Mirch |
Heat | Mild |
Scoville scale | 1000 – 2000 SHU |
India is the largest consumer and producer.[2] Numerous companies sell the powdered form, including MDH, Everest Spices, Sakthi Masala and Badshah Masala.[3] Vir Sanghvi writes that a majority of the restaurant industry in India use Kashmiri chillis or its powdered form.[4] Chefs even use Kashmiri chillis as a substitute for dishes with Goan Peri-Peri masala.[4]
Due to the high demand for Kashmiri chilis, substitutes such as Byadagi chillies are often used.[3] There are government initiatives and incentives in Jammu and Kashmir to support and increase the production of the local variety of the Kashmiri chilli.[5]