They are popular both for this gorgeous colour, and also their mild heat, which brings a lovely warmth to dishes rather than the fiery character of hotter chillis. Soak in hot water and puree, or finely chop or grind with other spices to make an authentic curry paste. Please always read the labels, warnings, and directions provided with the product before using or consuming a product.

They are sown in January and February, and are ready for potting on when you receive them in April or May. Available in a wide range of colour values, the best varieties are bright red and valued for their high colour retention. Traditionally these whole dried chillies are soaked in water then ground into a paste before adding to a dish, as this method intensifies even further their colour.Environment Information System, Ministry of Environment, Forest and Climate Change, Government of India. It is also very useful just for adding warmth and colour to anything else, particularly dishes based on tomatoes – try adding a little to a homemade tomato soup, turning it into the perfect Winter warmer!

The traditional preparation of these whole dried chillies are to soak them in water then ground into a paste before adding to a dish.uk accepts no liability for inaccuracies or misstatements about products by manufacturers or other third parties. We will create an account for you if you do not already have one so you can manage your Wall of Fame uploads online.

There are government initiatives and incentives in Jammu and Kashmir to support and increase the production of the local variety of the Kashmiri chilli. Kashmiri pepper appears wrinkled and rough, often brownish when traditionally dried (long dry), but contains densly concentrated Red pigment material. In the event of any safety concerns or for any other information about a product please carefully read any instructions provided on the label or packaging and contact the manufacturer.The Kashmiri chilli adds a vibrant red colour when used to make curry pastes - it is this colour that poorer-quality restaurants try to recreate with red food colouring!

Add an authentic colour to your dishes with these chillies, not a red food colouring – your taste buds will thank you! Seed production • Development of growing techniques • Variety trials Each tour will be around two hours long and will be limited to 20 people.This powder is especially good in curries such as rogan josh and tikka masala, where the deep red colour is of importance. These 'Kashmiri Red Chillies' will impart a wonderful deep red colour into your Indian/Thai/Oriental without adding too much heat. Kashmiri Chillies are the dry pods from a species of Capsicum Annuum that India use vast quantities of.