Kashmiri chillies are one of the essential chillies used in Indian cooking. You’ll see it used in various recipes in both whole and ground form. The chillies are always sold dried and are prized for their bright red color, mild heat, and smoky flavor. In recipes like vindaloo, Kashmiri chillies impart the bright red color that this stew is known for, while in dals or chutneys, whole Kashmiri chillies are fried in hot oil to infuse their flavor. Kashmiri chillies are a staple in my kitchen. I use them often, even when cooking recipes outside Indian cuisine; for example, when I cook pulled pork or barbecue vegetables or meats, Kashmiri chillies are a fantastic addition to get that smoky chilli flavor without the heat. A Few Things to Remember About Kashmiri Chillies 1 tsp ground Kashmiri chilli powder = 3/4 tsp ground smoked sweet paprika + 1/4 tsp ground cayenne Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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