Make your food more colourful and vibrant - but not too spicy. Perfect for Indian cuisine like tandoori chicken and curries, it gives your dishes new life with a rich, mild, fruity heat and that great red colouring.
Slightly more mellow a jalapeno pepper, this is a very eatable chili with its super mild heat. It’s similar to paprika with an additional bite. Add depth and heat to your soups, stews, and sauces, or use it in curries, meat marinades, or anywhere you’d like to taste a bit of heat and see that red colour shine through.
Pairs deliciously with Rogan Josh, Tandoori Chicken, Tomato-Based Stews.
Most commonly found in powdered form, Kashmiri chili peppers are long and red with wrinkled skin, but their most noticeable feature is their vibrant colour. The Portuguese introduced this chili to India in the 1500s. Adopted quickly and frequently in Indian dishes to give dishes that bright red hue, the chili pepper now hails from the Subcontinent, though not necessarily Kashmir as the name implies.