Description

The dried Kashmiri chili has a deep red colour and a mildly spicy and slightly smoky taste. The pepper is delicious in many Asian dishes and gives a dish a nice red colour. The pepper owes its name to the Kashmiri region in Asia, where this pepper originally comes from. It is the perfect pepper for someone who does not like very spicy but would like to eat Indian food. A typical Indian dish you can make with the dried Kashmiri pepper is chicken Tikka Masala. But the pepper is also very tasty in curries, vegetable dishes, tomato sauce, soups and stews.

Preparation
– Fry the dried chillies in a dry frying pan on medium heat for about 2 minutes. This will release the essential oils and give them more flavour. Then rehydrate by soaking them in hot water for about 15/20 minutes, then chop as you prefer.
– Place the dried chillies in a food processor and grind them until they have the coarse texture you prefer, flakes or powder.

Dried chile Kashmiri

From  4,25

The dried Kashmiri chillies are not available at the moment. Click here for Kashmiri chile powder.

To keep dried chillies fresh for a long time, it’s best to store them in an airtight container in the pantry or even better, in the freezer. Avoid exposure to air, moisture, light and heat, which can cause the dried chillies to discolour, mould and lose their flavour.

The dried chillies have a long shelf life, but for optimum flavour and spiciness we advise to not store them for longer than a year. Click here for more information on storing and freezing dried chillies.

The dried Kashmiri chili has a deep red colour and a mildly spicy and slightly smoky taste. The pepper is delicious in many Asian dishes and gives a dish a nice red colour. The pepper owes its name to the Kashmiri region in Asia, where this pepper originally comes from. It is the perfect pepper for someone who does not like very spicy but would like to eat Indian food. A typical Indian dish you can make with the dried Kashmiri pepper is chicken Tikka Masala. But the pepper is also very tasty in curries, vegetable dishes, tomato sauce, soups and stews. Preparation – Fry the dried chillies in a dry frying pan on medium heat for about 2 minutes. This will release the essential oils and give them more flavour. Then rehydrate by soaking them in hot water for about 15/20 minutes, then chop as you prefer. – Place the dried chillies in a food processor and grind them until they have the coarse texture you prefer, flakes or powder.

To keep dried chillies fresh for a long time, it’s best to store them in an airtight container in the pantry or even better, in the freezer. Avoid exposure to air, moisture, light and heat, which can cause the dried chillies to discolour, mould and lose their flavour.

The dried chillies have a long shelf life, but for optimum flavour and spiciness we advise to not store them for longer than a year. Click here for more information on storing and freezing dried chillies.

Often ordered with

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