Chilli Kashmiri Ground – Mild – 55g

$3.45

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55G

Product Description

The Kashmiri Chilli is a variety of chilli known for its intense red colour and lower heat rating, making it ideal to use in tandoori, butter chicken and Rogan Josh curries. They are dried and finely ground before adding to curries, soups, stews or even as a finishing sprinkle for a spicy heat. It is widely used especially in Indian cuisine, but also Mexican, Asian and Italian dishes.

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Flavour Notes:

Kashmiri chillies are a popular milder chilli that imparts a great red colour to dishes. You can identify dry Kashmiri chillies by their medium size, cone shape, wrinkles, and dark red colour. Kashmiri chillies are very commonly ground into a powder before using to enable an even distribution of the chilli without compromising on flavour or aroma. By drying and grinding down the chilli peppers it adds a smoky caramelised flavour that fresh chillies tend not to have.

Culinary Notes:

Due to the mild flavour of the Kashmiri Chilli, it is ideal to use in tandoori, butter chicken and rogan josh curries. It is widely used especially in Indian cuisine, but also Mexican, Asian and Italian dishes. Kashmiri chillies are ideal when you want that mild zing and the enticing red colour but also moderate spiciness without the intense heat. We at the Spice People believe Indian savoury dishes are incomplete without a dash of Kashmiri Chillies Ground.

Health Benefits:

All chillies contain capsaicin which is known to have many health benefits including boosting the immune system, eliminating inflammation and aiding in weight loss.

Ingredients:

100% dried Ground Kashmiri Chillies

Country of Origin:

India

Other Names or Spelling:

Aji, Red Pepper. Botanical Names: Mild Chillies: (Capsicum annum) Hot Chillies: (Capsicum frutescens) Fruity Chillies: (Capsicum baccatum) Extra Hot Chillies: (Capsicum chinense) Hairy Leaved Chillies: (Capsicum pubescens).

How to use

  • 1/8 – 1/4 tsp is all that is needed to add some heat to dish
  • Use in curries, marinades and spice rubs
  • Use to enhance many dishes or in any recipes that ask for red pepper
  • Add in the beginning of cooking to bloom and release their volatile oils or as a finishing spicy seasoning

The Spice People FAQs

Kashmiri Chillies are distinct for their bright red color, which is retained even after drying. They have a mild to moderate level of heat, making them popular for adding color and flavor to dishes without overwhelming spiciness.

Kashmiri Chillies have a unique flavor profile with a mild, slightly fruity taste and a subtle, lingering heat. They are often used to impart a rich colour and flavour to dishes without adding too much heat.

Kashmiri Chillies are relatively mild compared to other chilli peppers, but they still provide a noticeable level of heat. They are generally considered to have a mild to moderate level of spiciness.

While Kashmiri Chillies are primarily used in Indian cuisine, they can also add colour and flavour to a variety of international dishes, including Mexican, Middle Eastern, and Mediterranean cuisines.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.