Indian Name of Spices

Hindi : Lal mirch Bengali : Lanka, Lankamorich Gujarati : Marcha Kannada : Mensina kai Malayalam : Mulaku Marathi : Mirchi Oriya : Lanka Punjabi : Lalmirch Tamil : Milagay Telugu : Mirapa kaya Urdu : Lalmirch

Foreign Name of Spices

Spanish : Pimenton French : Puvre de Guinee German : Paprika Arabic : Filfil Ahmar Dutch : Spaanse Peper Italian : Peperone Portuguese : Pimento Russian : Struchkovy pyeret Japanese : Togarashi Chinese : Hesiung Yali chiao British : Chillies(Hot) Pepper(Sweet)

Kashmiri Red Chilly in India.

Best Exporter from India Chilliy provider from India.

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Origin and Distribution

Chilly is reported to be a native of South America and is widely distributed in all tropical and sub tropical countries including India. It was first introduced in India by Portuguese towards the end of 15th Century. Now it is grown all over the world except in colder parts.

Uses

Dry chilly is extensively used as spice in curried dishes. It is also used as an ingredient in curry powder and in seasonings. Bird chilly is used in making hot sauces as pepper sauce and Tabsco sauce. Paprika, Bydagi chilly, Warangal chapatta and similar high colour less pungent varieties are widely used for colour extraction. This colour is highly popular among food and beverage processors for its use as a colourant, since this being a ‘natural plant colour’. As a medicine it is used as an counter irritant in Lumbago, Neuralgia, and Rheumatic disorders. Capsicum has a tonic and carminative action. Taken inordinately it may cause gastro-enteritis. The enzyme isolated from chilly is used in the treatment of certain type of cancers. Oleoresin capsicum is used in pain balms and vaporubs. Dehydrated green chilly is a good source of vitamin ‘c’.

Kashmiri red chili, or Kashmiri mirch, is one of refers to a specific type of chili pepper cultivated in region of India. Here’s an overview of Kashmiri red chili:

Kashmiri Red Chilli

is a popular variety of chilli known for its vibrant red color and moderate heat. Originating from the Kashmir region in India, it is often used in Indian cuisine to add a rich red hue and a mild, aromatic flavor to dishes without making them overly spicy.

Here are some key characteristics of Kashmiri Red Chilli:

 Mild Heat:

Unlike other chilli varieties, Kashmiri red chillies are known for their relatively low spiciness, making them a preferred choice for people who want color and flavor without intense heat.

Vibrant Color:

One of the main reasons for its popularity is the deep red color it imparts to dishes, especially curries, sauces, and marinades.

Aromatic Flavor:

Apart from the color, the chillies have a mildly smoky and fruity flavor that complements many dishes, enhancing the overall taste without overpowering other ingredients.

– Uses: They can be used in various forms—dried, powdered, or made into a paste. Kashmiri red chilli powder is often used in traditional Indian dishes like Rogan Josh, tandoori dishes, and rich gravies to create visually appealing and flavorful meals.

– Health Benefits: Like other chillies, Kashmiri red chillies are rich in antioxidants and vitamins, especially Vitamin C, which is beneficial for boosting immunity.

It is an essential ingredient in Indian kitchens and is highly valued for its culinary and aesthetic appeal.

Certainly! Continuing from where we left off:

Culinary Applications of Kashmiri Chilly:

Kashmiri Rogan Josh:

This iconic lamb dish from Kashmiri cuisine owes its distinctive red color to Kashmiri red chilli. The mild heat and rich hue make it an essential ingredient, balancing the delicate flavors of the dish.

Tandoori Marinades:

Kashmiri red chilli powder is widely used in marinades for tandoori meats and vegetables. Its color gives dishes like tandoori chicken their signature red coating, while the mild heat keeps the flavor approachable.

Pickles and Chutneys:

This chilli is often used in homemade pickles and chutneys, enhancing their color and adding depth without overwhelming the other ingredients.

Curries and Sauces:

It is frequently added to a variety of Indian curries, dals (lentil soups), and gravies to give them a beautiful red appearance and a slightly smoky flavor.

Paprika Substitute:

Due to its vibrant color and low spiciness, Kashmiri red chilli powder can sometimes be used as a substitute for paprika in recipes, especially in dishes where color is important but intense heat is not desired.

Forms Available:
Whole Dried Chilli:

These are the sun-dried pods of the Kashmiri chilli. They are often ground to make fresh chilli powder or used whole in dishes like biryanis and curries to infuse flavor.

Chilli Powder:

This is one of the most common forms used in everyday cooking. It’s available in powdered form and is convenient for adding to sauces, gravies, and rubs.

Chilli Paste:

The dried chillies can be rehydrated and blended into a paste with other spices or ingredients. This paste can then be added to curries, soups, or stews for a punch of flavor and color.

Buying and Storing Tips:

Quality Check:

When purchasing whole dried chillies, look for those that are pliable and have a deep red color. If buying powder, make sure it has a bright red hue without any visible clumping or signs of moisture.

– Storage: Store the whole dried chillies and chilli powder in an airtight container in a cool, dark place to preserve their color and flavor for longer. Exposure to light, heat, and air can diminish both their color and taste over time.

Cultural Significance:
Kashmiri red chilli is not just valued for its culinary uses but also holds cultural significance, particularly in Indian and Kashmiri kitchens. It is a staple in many traditional dishes, and its mildness allows cooks to create dishes that are flavorful but not overly spicy, making it accessible to a wider audience.

Global Popularity:
In recent years, Kashmiri red chilli has gained global recognition. Its use has expanded beyond Indian cuisine, with chefs from various parts of the world incorporating it into their dishes for its color and flavor. It is often found in gourmet spice collections and is increasingly available in international supermarkets.

Health Benefits:
– Rich in Antioxidants: Kashmiri red chillies are packed with antioxidants, which can help fight oxidative stress in the body, reducing the risk of chronic diseases.

– Anti-inflammatory Properties: They also have anti-inflammatory compounds that can support heart health and reduce inflammation-related issues.

– Vitamins and Minerals: The chillies are a good source of Vitamin C, which boosts immunity, and Vitamin A, which is important for vision and skin health.

– Improved Digestion: Capsaicin, though in lower amounts than in spicier chillies, can still stimulate digestion and may help regulate metabolism.

In summary, Kashmiri red chilli is a versatile and valuable spice, cherished for its vibrant color, mild heat, and rich flavor. It brings both aesthetic and culinary appeal to a wide range of dishes, making it an indispensable ingredient in many kitchens around the world.

Certainly! Let’s explore more aspects of Kashmiri Red Chilli, including its origins, cultivation, and comparison with other chilli varieties.

Origins and Cultivation:

Geographical Roots:

Kashmiri red chilli originates from the fertile valleys of Kashmir, a region in northern India known for its rich agriculture and unique climate. The combination of cool temperatures and abundant sunlight creates ideal conditions for cultivating this chilli variety. The soil in Kashmir is also known for its mineral richness, which contributes to the distinctive flavor of the chillies grown there.

Cultivation Process:

The cultivation of Kashmiri red chilli is labor-intensive, requiring careful attention from sowing to harvesting. Here’s a brief overview of how it’s grown:
1. Sowing: Seeds are typically planted in nurseries during the early spring. The seedlings are then transplanted into fields after they grow to a certain height.
2. Growth and Care: The plants require regular watering and protection from pests. Farmers use traditional methods along with modern agricultural practices to ensure a good yield.
3. Harvesting: The chillies are hand-picked once they ripen to a deep red color. This usually happens in late summer to early autumn.
4. Drying: After harvest, the chillies are dried in the sun. This natural drying process helps preserve their color and enhances their flavor. The dried chillies are then sorted and prepared for sale, either as whole pods or ground into powder.

Comparison with Other Chilli Varieties:

1. Kashmiri Red Chilli vs. Byadgi Chilli:

– Byadgi chilli is another popular Indian chilli, grown primarily in the state of Karnataka. Like Kashmiri red chilli, it is known for its bright color and mild heat. However, Byadgi chilli has a more wrinkled appearance and can be slightly spicier than Kashmiri chilli.
– Both are used in Indian cuisine for adding color and mild heat, but Kashmiri red chilli is often preferred for dishes requiring a more vibrant red hue.

2. Kashmiri Red Chilli vs. Cayenne Pepper:

Cayenne pepper is a much spicier chilli, commonly used in global cuisines to add significant heat to dishes. While cayenne is popular in powdered form, it doesn’t offer the same vibrant color as Kashmiri chilli.
Kashmiri red chilli is often favored in dishes where color is more important than intense heat, whereas cayenne is used primarily for its heat.

3. Kashmiri Red Chilli vs. Paprika:

– Paprika is made from ground sweet peppers and is known for its mild flavor and red color. It is widely used in European cuisines, especially in Hungarian and Spanish dishes.
– Kashmiri red chilli can serve as a substitute for paprika in some recipes, though Kashmiri chilli has a more distinct aroma and a slightly more complex flavor than the milder paprika.

Economic Importance:

Kashmiri red chilli is a valuable cash crop in Kashmir, contributing significantly to the local economy. Many small-scale farmers rely on the cultivation of this chilli to support their livelihoods. The growing global demand for natural, vibrant spices has boosted the export market for Kashmiri red chilli. This spice is now sought after not only within India but also in international markets, especially in regions where Indian cuisine has a strong presence, such as the UK, USA, and Middle Eastern countries.

Environmental Impact:

The cultivation of Kashmiri red chilli is relatively environmentally friendly, as it relies on traditional farming methods that are low-impact. Farmers often practice crop rotation and intercropping, which helps maintain soil fertility and reduces the need for chemical fertilizers. However, as with many agricultural products, there are concerns about water usage, particularly as climate change affects rainfall patterns in the region. Sustainable farming practices are increasingly important to ensure that the production of Kashmiri red chilli continues without harming the environment.

Culinary Trends and Innovations:

In recent years, chefs and food enthusiasts have started experimenting with Kashmiri red chilli in innovative ways, beyond traditional Indian dishes. Here are some creative uses:
Fusion Cuisine: Kashmiri red chilli powder is being incorporated into fusion dishes, such as Indian-Mexican fusion tacos, where the mild heat and rich color complement the vibrant flavors of Mexican cuisine.
Infused Oils: Kashmiri red chilli is sometimes used to infuse oils that can be drizzled over pizzas, salads, or pasta, adding a touch of color and a hint of smokiness.
Chilli Chocolate: Some chocolatiers are experimenting with chilli-infused chocolates, and Kashmiri red chilli is an ideal choice due to its mild heat, which pairs well with dark chocolate.
Cocktail Garnishes: Bartenders are using Kashmiri red chilli powder to rim cocktail glasses, adding a subtle heat and striking visual appeal to drinks like margaritas and bloody marys.

What are the Dishes to be paid from Kashmiri Chilly ?

Dishes made with Kashmiri red chilli are known for their vibrant color, mild heat, and rich flavor. This chilli is a key ingredient in several Indian and especially Kashmiri dishes. Below are some notable dishes that prominently feature Kashmiri red chilli:

1. Rogan Josh

Rogan Josh is one of the most famous Kashmiri dishes, known for its beautiful red color and aromatic flavor. It is a slow-cooked lamb curry made with Kashmiri red chilli powder, yogurt, and a blend of spices. The chilli gives the dish its signature red color without making it too spicy.

2. Kashmiri Dum Aloo

This is a popular vegetarian dish made with baby potatoes that are deep-fried and cooked in a rich, spicy gravy. Kashmiri red chilli powder is used to give the gravy its vibrant red color and mild flavor, which balances well with the creaminess of the yogurt-based sauce.

3. Tandoori Chicken

While tandoori chicken is not exclusively a Kashmiri dish, the use of Kashmiri red chilli in the marinade is common. The chilli adds a deep red hue to the chicken without overwhelming the dish with heat. The chicken is marinated with Kashmiri red chilli, yogurt, lemon juice, and spices, then cooked in a tandoor (clay oven).

4. Laal Maas

A traditional Rajasthani dish, Laal Maas is a fiery lamb curry known for its bold red color. While traditionally spicier chillies are used, many modern versions of the dish incorporate Kashmiri red chilli powder to balance out the heat and give the dish a visually appealing color.

5. Butter Chicken (Murgh Makhani)

In butter chicken, Kashmiri red chilli powder is often used in the tomato-based gravy to give it a rich, red color without adding excessive spiciness. The mild flavor of the chilli complements the creamy, buttery sauce, making it a favorite in Indian cuisine.

6. Kashmiri Chicken Curry

This is a chicken dish made with yogurt, spices, and Kashmiri red chilli powder, which gives the curry its signature red color and subtle heat. It’s a mildly spiced curry, perfect for those who prefer a flavorful but not overly spicy meal.

7. Paneer Tikka

Paneer tikka is a popular vegetarian dish where cubes of paneer (Indian cottage cheese) are marinated in yogurt, Kashmiri red chilli powder, and other spices before being grilled or baked. The chilli gives the paneer a beautiful red tint, making it visually appealing while keeping the dish mildly spicy.

8. Kebabs

Various types of kebabs, including Seekh Kebabs and Shami Kebabs, use Kashmiri red chilli powder in the spice mix. It helps add flavor and color to the minced meat or vegetable mixture, enhancing the presentation without overpowering the dish with heat.

9. Bhuna Gosht

Bhuna Gosht is a dry, slow-cooked mutton dish with a thick, rich gravy. Kashmiri red chilli powder is often added to give it a deep color and a balanced, mild heat. The dish is intensely flavored with spices and makes use of the chilli’s aromatic qualities.

10. Kashmiri Yakhni

A yogurt-based mutton or chicken curry, Yakhni is a light and flavorful dish that uses Kashmiri red chilli sparingly. While this dish is not particularly spicy, the Kashmiri chilli adds depth to the broth, enriching the overall taste and color.

11. Korma

A creamy, yogurt-based curry, Korma often incorporates Kashmiri red chilli powder to enhance the visual appeal of the dish. Whether it’s lamb, chicken, or vegetable korma, the mild heat from the chilli complements the richness of the sauce.

12. Pickles and Chutneys

Kashmiri red chilli is frequently used in making Indian pickles (achar) and chutneys. The chilli provides both color and flavor, balancing the sourness of the pickling agents like lemon or vinegar with mild heat.

13. Nihari

Nihari is a slow-cooked stew typically made with lamb or beef, and Kashmiri red chilli powder is often used to give it a beautiful red color. The dish is known for its rich, spiced gravy, and the chilli helps balance the flavors.

14. Raita

Though raita is a cooling yogurt-based side dish, Kashmiri red chilli powder can be sprinkled over it to add a splash of color and a subtle kick of spice. It’s often used in dishes like boondi raita or vegetable raita.

15. Kashmiri Pulao

While Kashmiri pulao is typically mild, some recipes include a touch of Kashmiri red chilli powder for a hint of color and flavor. This fragrant rice dish is usually garnished with dry fruits and nuts and is a festive addition to any meal.

In the UK, Kashmiri red chilli has gained popularity due to its vibrant color and mild heat, and it is often used in Indian and fusion cuisine. Several dishes prepared in UK kitchens and restaurants incorporate Kashmiri red chilli for its unique qualities. Below are some of the dishes commonly prepared in the UK using Kashmiri red chilli:

1. Chicken Tikka Masala

Often referred to as Britain’s national dish, Chicken Tikka Masala uses Kashmiri red chilli in its marinade and sauce. The chilli gives the dish its signature red-orange color without making it too spicy, which appeals to the British palate. It’s a creamy, tomato-based curry with a rich blend of spices, and Kashmiri chilli adds both color and mild flavor.

2. Rogan Josh

A popular dish in British Indian restaurants, Rogan Josh is a traditional Kashmiri lamb curry. In the UK, it is often prepared with Kashmiri red chilli to give the dish its deep red color while keeping the spiciness at a moderate level. The dish is slow-cooked with yogurt, onions, and a variety of spices, making it a favorite in curry houses across the country.

3. Tandoori Chicken

Tandoori chicken is widely served in the UK, both in restaurants and at home. The marinade for tandoori chicken typically includes Kashmiri red chilli powder, which gives the chicken a bright red color and adds a subtle heat that complements the smoky flavor from the tandoor or oven.

4. Butter Chicken

In the UK, Butter Chicken (also known as Murgh Makhani) is a favorite dish in Indian restaurants. Kashmiri red chilli powder is often added to the tomato-based sauce to give it a rich red color, while the creamy, buttery texture balances the mild heat from the chilli. This dish is known for its velvety sauce and is a hit with British diners.

5. Vindaloo (Milder Version)

While Vindaloo is traditionally a very spicy dish, some UK versions of this curry are toned down using Kashmiri red chilli powder. The chilli adds color and a milder heat compared to traditional spicy chillies, making the dish more approachable to those who prefer less intense heat but still want a flavorful curry.

6. Kashmiri Lamb Curry

A milder version of traditional Indian lamb curries, Kashmiri lamb curry is often served in British Indian restaurants. It features tender lamb pieces cooked in a rich, spiced gravy that includes Kashmiri red chilli. The chilli gives the curry a bright red color and mild flavor, appealing to those who prefer less spice.

7. Biryani

Biryani is a popular dish in the UK, often ordered in Indian restaurants or prepared at home. Some biryani recipes use Kashmiri red chilli to add a gentle heat and color to the rice and meat (or vegetables). This chilli helps create a visually appealing dish with layers of flavor, making it a favorite for festive occasions.

8. Kebabs

Seekh kebabs and Shami kebabs, popular street food dishes, are often prepared using Kashmiri red chilli powder in the UK. The chilli is mixed into the minced meat (lamb, beef, or chicken), along with herbs and spices, giving the kebabs a vibrant color and a balanced, mild heat.

9. Paneer Tikka

Paneer tikka, a vegetarian dish, is gaining popularity in the UK. The cubes of paneer (Indian cottage cheese) are marinated with yogurt, Kashmiri red chilli powder, and spices, then grilled or baked. The Kashmiri chilli adds a beautiful red color without making the dish too spicy, making it a favorite among vegetarians and non-vegetarians alike.

10. Jalfrezi

Jalfrezi, a popular stir-fry curry dish in the UK, often uses Kashmiri red chilli to enhance the color of the sauce. Traditionally made with green chillies for heat, Kashmiri red chilli is added for a milder version. The dish includes bell peppers, onions, tomatoes, and a choice of meat or vegetables, and is served with rice or naan.

11. Lamb Shank Curry

British chefs have adopted Indian-style lamb shank curries, and Kashmiri red chilli is often used to add color and flavor. The lamb shanks are slow-cooked in a spiced gravy, and the Kashmiri chilli ensures the dish has a deep, appealing color without too much heat.

12. Indian-Spiced Roast Chicken

A fusion dish gaining popularity in the UK, Indian-spiced roast chicken often features Kashmiri red chilli in the marinade. The chilli adds a mild spice and a rich color to the roast, creating a dish that blends British and Indian culinary traditions.

13. Curries in Pubs

Many British pubs now serve curries as part of their menu, and dishes like chicken curry, lamb curry, and vegetable curry often include Kashmiri red chilli to provide color and flavor. These pub curries are usually less spicy than traditional Indian versions, and Kashmiri red chilli plays a key role in achieving the right balance.

14. Spiced Fish Dishes

Kashmiri red chilli is also used in spiced fish dishes, such as fish masala or grilled fish, which are growing in popularity in the UK. The chilli is part of a spice rub or marinade, giving the fish a light heat and a stunning red color when cooked.

15. Chutneys and Dips

Kashmiri red chilli powder is sometimes used in chutneys and yogurt-based dips in the UK. These condiments are often served alongside curries or appetizers, and the chilli adds color and a mild kick without overpowering the other ingredients.

Conclusion:

Kashmiri red chilli is a versatile, flavorful, and visually striking spice that has found its way into kitchens around the world. Its mild heat, rich red color, and slightly smoky flavor make it a favorite among both home cooks and professional chefs. Whether used in traditional Indian dishes or modern culinary innovations, Kashmiri red chilli continues to be celebrated for its unique qualities. Its rising global popularity reflects a growing appreciation for regional spices that bring both flavor and visual beauty to the table.

In the UK, Kashmiri red chilli has become an essential ingredient in Indian and fusion cooking. Its ability to provide rich color and mild heat makes it a favorite in many British-Indian dishes, including Chicken Tikka Masala, Rogan Josh, and Butter Chicken. The chilli’s versatility also means it can be used in fusion dishes and even pub-style curries, making it a valuable spice in British kitchens.