Kashmiri Chile


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By Occo

Smoky, slightly fruity, with a mild, well-rounded heat and a jaw-droppingly vivid red color. It’s used widely in Indian cuisine for its flavor, heat, and especially color.

Kashmiri Chile was the original source of tandoori chicken’s characteristic crimson hue. These days, most restaurants just use red food coloring. It’s more cost effective, but less delicious.