Old IndiaKashmiri Chilli Dried Whole 250g

This was not what I boughtI purchased Kashmir chillies they are 1000/2000 on scoville scare so not to hotPut into pickles and jams ok for my taste

Excellent value, lots for your money and good quality too.

Vibrant,decent

Parrots 🦜 love chillies

Kashmiri peppers are on the mild side of pepper heat, and used more for flavour and the deep red colour they impart. These are perfect dried peppers, and 250g is a lot of peppers when they are dried.Best use is to rehydrate them for 30-60 minutes in warm (not hot) water before use, and use the water in your recipe too if it calls for liquid. Otherwise just add to whatever you are cooking with a little extra liquid, and cook slowly. I like to rehydrate them, chop medium/fine and add to fried rice or noodles.Old India products always impress with with quality and price and these peppers are no exception to that.

Great value

I've been using Rajah, TRS & Old India brand spices for years and they are good, solid everyday products.Kashmiri chilli is milder than most Indian dried red chillies but still pack a punch and are great for adding a deep red colour to your curries or chilli-con-carne. I also like to grind them up for a deep rich red chilli powder or as part of a curry masala.My tip: Keep a closed cupboard shelf for spices, decant the spices into screw-top glass jars (eg., jam jars) once opened (don't forget to label them) and keep them in the dark. They will last a very, very long time if kept like this (as in years, rather than months). Alternatively, open carefully, roll the bag from the top and clip shut when finished and keep in a dark & cool place.

These are good quality dried Kashmiri chillies. The Kashmiri variety is less hot than the usual Indian dried red chillies you find, having a more rounded flavour to them. I have used these as part of the tempering spice mix for a tarka dhal, torn into pieces (even though fairly large compared to the aforementioned usual dried red chillies you can get away with around one chilli for two people, perhaps even a bit more) and fried in ghee alongside shallots, garlic, mustard seed, black cumin and curry leaves then added to the cooked dhal. They add a wonderful warming spiciness and slightly crunchy/chewy texture (they do soften up a fair bit in the frying). They're admittedly a bit pricey compared to other dried red chillies but they're worth it in my opinion - I'll definitely be buying them again.