Kashmiri Chilli is a prized variety of chilli known for its deep red colour and relatively mild heat compared to other Indian chillies. When used whole, it imparts a beautiful natural dye to food, along with a subtle warmth and fruity undertones.

It's a staple in Indian vegetarian cooking, especially in the Kashmir region, where it is used to flavour and colour a wide array of dishes from paneer gravies to dal preparations, without overwhelming them with excessive pungency.

• Vibrant Natural Colour: Imparts a rich, appealing red hue to your vegetarian curries and gravies.
• Mild, Aromatic Heat: Offers a pleasant warmth without overpowering the other flavours in your dish.
• Clean Label Promise: Absolutely No MSG, No Preservatives, and No Artificial Colours for your peace of mind.
• Globally Trusted: FSSAI, USFDA, ISO 22000, HACCP & Halal Certified, exported to 30+ countries.
• Vegetarian Excellence: Ideal for enhancing the visual and flavour profile of dals, paneer, and vegetable dishes.

Heat: Mild to Medium

Aroma: Fruity, slightly smoky, earthy, sweet

Taste: Mildly pungent, fruity, sweet, earthy, gentle warmth

• Fruity & Sweet
• Gentle Warmth
• Earthy Undertones
• Vibrant Colouring

• 100% Vegetarian: Perfect for all plant-based Indian cooking.
• Clean Label: No MSG, No Preservatives, No Artificial Colours.
• Premium Quality: Finest whole Kashmiri Chillies for superior colour and flavour.
• Authentic Origin: Manufactured in Mumbai, Maharashtra, India.
• Globally Certified: FSSAI, USFDA, ISO 22000, HACCP & Halal Certified.
• Exported Excellence: Trusted in over 30 countries worldwide.

• Home cooks seeking to achieve restaurant-style colour in their vegetarian gravies.
• Individuals who prefer a milder chilli heat with rich flavour.
• Chefs making authentic North Indian and Kashmiri vegetarian dishes.
• Those preparing traditional vegetarian marinades and spice pastes.
• Families enjoying comforting dals and rich paneer preparations.

• Vegetable Curries: Essential for a rich colour and mild heat in paneer, potato, and mixed vegetable gravies.
• Dal Fry & Tadka: Adds a beautiful red tint to lentil dishes.
• Marinades & Pastes: Ground into pastes for flavouring tofu, paneer, and vegetable marinades.
• Pickles & Chutneys: Contributes colour and mild spice to various vegetarian condiments.
• Aromatic Oils: Infused in hot oil to create a vibrant flavour base for tempering.

Use whole in tempering or soak in warm water, then grind into a paste for a deeper colour and flavour. Remove seeds for an even milder heat.