Capsicum annuum
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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. ChiliCodexCDP.copy.rangeSentenceWithHeat ChiliCodexCDP.copy.originSentence 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. ChiliCodexCDP.navigation.seeSauceIndex
Ook bekend als: Kashmiri Mirch, Deggi Mirch (blend)
Soort
Capsicum annuum
Warmte
Smaak
Mild, Aards, Helder, thin-skinned, versatile
Herkomst / Regio's
India, Kashmir Valley
Kleur / Vorm
Deep crimson when dried
Pod-grootte
12-15 cm long, 2-3 cm wide
Probeer het in het wild
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3 Europese sauzen in kleine hoeveelheden - smaak, vuur en af en toe een beetje chaos, in een doos.
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Smaak & 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.
Warmteprofiel
Scoville-schaal
1,000-5,000 SHU
Heat label
Mild
Oogstperiode
Autumn
Sauce Index count
-
Geschiedenis & Cultuur
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.
Plantkunde & Kweekinstructies
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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.
Proefbox visuele plaatshouder
- 3 × 100 ml sauzen (verschillende soorten)
- Proefkaart & combinatietips
- Verzending binnen de EU; beperkte oplage
Proefpakket
Eenmalige box om de warmte en smaak van verschillende soorten sauzen te ontdekken. Geen verplichtingen; gewoon proeven en aantekeningen maken.
Proefpakket kopenVeelgestelde vragen
ChiliCodexCDP.faq.answers.heatWithRange
Mild, Aards, Helder, thin-skinned, versatile
ChiliCodexCDP.faq.answers.aliasList De alternatieve namen van deze peper komen meestal uit regionale dialecten.
ChiliCodexCDP.faq.answers.similarList
- 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.
Gebruik handschoenen, ventilatie en zeep om capsaïcine-oliën te verwijderen.
Bronnen
- Republic of Heat proeflaboratorium veldnotities
- Producentendossiers ingediend via Directus
- Open rassenregisters en academisch onderzoek naar paprika's
We vergelijken gegevens van zaadbanken, peer-reviewed literatuur en gerenommeerde producenten met betrekking tot SHU- en herkomstclaims.
ChiliCodexCDP.sections.sources.reviewed