Description
There is confusion around chilli in general, for sure when it comes to Kashmiri even more so
In India Kashmiri just means red chilli, with many types being sold under the group
In popular cookbooks for Curries they often describe low heat / mild kashmiri and hot kashmiri - hot is around cayenne heat which you can see here
This is the low heated version of Kashmiri chilli, some heat but very low at around 1000-2500 shu
The heat does not build, there is a little heat and it goes very quickly, the more pods you add to the meal does not have the same effect as using cayenne where you get Madras heat from- 2-3 pods for Madras or 6-10 for vindaloo the heat seems hotter, this is not the case with true kashmiri
Short burst of heat with full fruity flavour is how this is intended to be, when mixed with spices and ingredients in a sauce it will add to the flavour sensation with very little backdrop of heat
If you are fan of curries this is a must have chilli for many, nowhere else has this chilli, all others are hotter versions under the group name of Kashmiri
Grown in India
