The Kashmiri chilli from India is a well-regarded ingredient, albeit with some confusion due to its generic naming. In its simplest form, it's known as Red Chilli or Crimson Chilli, which doesn't denote a specific type. In 2020, a search was initiated to source these distinct chilli variants through a partnership with a renowned chilli expert in India. Despite the unfortunate passing of this expert due to covid, which led to the initial stock going missing, the search continued.
Eventually, a family from Goa, who value quality, was found. They helped in finding the Kashmiri types, with Byadgi being the first to arrive in - two types called Dabbi and KDL from the southwestern region of India.
These variants, full of flavour, are now becoming available in our stock. The Dabbi variant is known for its mild heat, while KDL is comparable to cayenne heat. Any recipe calling for 'Kashmiri chilli - mild' would use Dabbi or our True Kashmiri chilli, and 'hot' would use KDL. More Kashmiri variants are expected once the necessary paperwork is completed in India. This comprehensive search and discovery process promises a flavourful future for chilli lovers
Enjoy all your flavours this week, Steve and the Team
