How to use Whole Dried Kashmiri Chilli In Your Cooking
Updated: Apr 24
In the annals of culinary history, few spices have captured the imagination quite like the Kashmiri red chilli. Revered for centuries as an essential ingredient in Indian cuisine, these small, but mighty, peppers boast a rich and complex flavour profile, infused with fruity notes and a smoky heat that dances on the tongue. Indeed, they are a testament to the ancient wisdom of Ayurvedic medicine, revered for their health benefits as much as their culinary prowess. In this blog post, we will delve into the storied history and intricate cultivation of Kashmiri red chillies, explore their unique flavour and heat profile, and examine the many benefits of using whole dried chillies over their powdered counterparts. Whether you are a seasoned chef or a curious home cook, join us on this gastronomical journey to unlock the secrets of this timeless spice.
Flavour Profile and Heat Level of Kashmiri Red Chillies
The Kashmiri red chilli is a spice of unparalleled complexity, with a flavour profile that tantalizes the senses. These small but mighty peppers are infused with a fruity sweetness that is balanced by a smoky depth of flavour, making them an essential ingredient in many dishes.
But what about their heat level? How does it compare to other chillies on the Scoville scale, which measures the intensity of the heat in peppers?
Kashmiri red chillies fall on the milder end of the scale, with a heat level of around 1,000-2,000 SHU (Scoville Heat Units). This makes them significantly less fiery than other popular varieties like jalapeños or bird's eye chillies, which can range from 2,500-8,000 SHU and 50,000-100,000 SHU, respectively.
Despite their mild heat, however, Kashmiri chillies should not be