Capsicum annuum
Kashmiri Chili - Escoville, sabor y usos
Kashmiri chilies are famous for color rather than heat. The pods dry to a vivid crimson that paints curries scarlet. Flavor stays mild, earthy, and slightly fruity, with heat around 1,000 to 5,000 SHU. Indian cooks toast and grind them for tandoori rubs, rogan josh, and chili oil. The thin skin grinds easily, producing smooth powder. Deggi mirch, a popular North Indian spice mix, blends Kashmiri chili with hotter varieties for balanced flavor. Brilliant color, gentle warmth - endorsed by the Ministry of Saffron Heat. Kashmiri Chili suele alcanzar una temperatura de 1,000-5,000 SHU (Suave). Se encuentra en toda India, Kashmir Valley en condimentos, encurtidos y adobos. Toast Kashmiri chilies, soak, and blend into rogan josh, vindaloo, and chili pastes. Grind them with garlic and ginger for tandoori marinades. Infuse them into oil or ghee to color curries. Combine with cumin, coriander, and fenugreek for spice blends. Because heat is mild, they are ideal for visually vibrant dishes. Ver salsas que llevan Kashmiri Chili
También conocido como: Kashmiri Mirch, Deggi Mirch (blend)
Especies
Capsicum annuum
Calor
Sabor
Suave, Terroso, Brillante, thin-skinned, versatile
Origen / Regiones
India, Kashmir Valley
Color / Forma
Deep crimson when dried
Tamaño del pod
12-15 cm long, 2-3 cm wide
Pruébalo en la vida real
Descubre las salsas con Kashmiri Chili
3 salsas europeas elaboradas en pequeñas cantidades: sabor, picante y, de vez en cuando, un poco de caos, todo en una caja.
Salsas con Kashmiri Chili
Descubre cómo los creadores utilizan Kashmiri Chili en diferentes estilos y regiones.
Sabor y aroma
Kashmiri chilies are famous for color rather than heat. The pods dry to a vivid crimson that paints curries scarlet. Flavor stays mild, earthy, and slightly fruity, with heat around 1,000 to 5,000 SHU. Indian cooks toast and grind them for tandoori rubs, rogan josh, and chili oil. The thin skin grinds easily, producing smooth powder. Deggi mirch, a popular North Indian spice mix, blends Kashmiri chili with hotter varieties for balanced flavor. Brilliant color, gentle warmth - endorsed by the Ministry of Saffron Heat.
Toast Kashmiri chilies, soak, and blend into rogan josh, vindaloo, and chili pastes. Grind them with garlic and ginger for tandoori marinades. Infuse them into oil or ghee to color curries. Combine with cumin, coriander, and fenugreek for spice blends. Because heat is mild, they are ideal for visually vibrant dishes.
Perfil térmico
Escala de Scoville
1,000-5,000 SHU
Heat label
Mild
Periodo de cosecha
Autumn
Recuento del índice de salsas
1
Historia y cultura
Portuguese traders introduced chilies to India in the 16th century. Kashmiri farmers bred varieties suited to the cool valley climate, focusing on pigment and flavor. The resulting chili became integral to Kashmiri wazwan cuisine. Demand spread across India, especially for tandoori dishes needing vibrant color without overpowering spice. Today, both sun-dried pods and commercial powders supply restaurants worldwide.
Notas sobre botánica y cultivo
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Grow Kashmiri chilies in cool, sunny climates if possible. Start seeds indoors 8 weeks before transplanting. Provide well-drained soil enriched with organic matter. Plants reach 60 to 80 cm tall. Harvest ripe red pods, then sun-dry until crisp. Grind immediately to preserve color. In humid regions, use dehydrators to prevent mold.
¿No estás listo para comprometerte? Prueba con una sola vez.
Una sola caja con tres salsas independientes. Pruébalas una tras otra, puntúa cada una en tu «Salsa Vault» y decide si quieres seguir con el ritual.
Compra una caja de pruebaPreguntas frecuentes
ChiliCodexCDP.faq.answers.heatWithRange
Suave, Terroso, Brillante, thin-skinned, versatile
Los nombres Kashmiri Mirch, Deggi Mirch (blend) aparecen como alias habituales según la región. Los nombres alternativos de este pimiento provienen, en su mayoría, de dialectos regionales.
Echa un vistazo a Anaheim, Ancho, Banana Pepper, Poblano para ver recetas similares o con ingredientes parecidos.
- Anaheim - Mild
- Ancho - Mild
- Banana Pepper - Mild
- Poblano - Mild
Toast Kashmiri chilies, soak, and blend into rogan josh, vindaloo, and chili pastes. Grind them with garlic and ginger for tandoori marinades. Infuse them into oil or ghee to color curries. Combine with cumin, coriander, and fenugreek for spice blends. Because heat is mild, they are ideal for visually vibrant dishes.
Grow Kashmiri chilies in cool, sunny climates if possible. Start seeds indoors 8 weeks before transplanting. Provide well-drained soil enriched with organic matter. Plants reach 60 to 80 cm tall. Harvest ripe red pods, then sun-dry until crisp. Grind immediately to preserve color. In humid regions, use dehydrators to prevent mold.
Utiliza guantes, ventilación y jabón para eliminar los aceites de capsaicina.
Fuentes
- Republic of Heat Notas de campo del laboratorio de cata
- Expedientes de productores presentados a través de Directus
- Registros abiertos de variedades y investigación académica sobre el pimiento
Para verificar las declaraciones relativas al índice SHU y al origen, contrastamos la información de los bancos de semillas, la bibliografía revisada por pares y los datos de productores de prestigio.
Revisado por Republic of Heat - última actualización: 2025-11-10