Kashmiri Chilies have always played a big part in many dishes at Purple Poppadom starring in many favourite dishes with our diners including:
- Paneer Tikka
- Prawn Porichathu
- Chilli Chicken
- Chicken Connoisseur
- Tandoori chicken
- Lamb Rogan Josh
We love them as an ingredient because they impart a rich, fruity taste to our dishes and gorgeous colour, with a mildly spacey flavour, so they do not overpower the tastebuds with heat.
In the Indian kitchen, Kashmiri chillies can be used in their grounded, roasted, powdered or dried form, they are a bright red colour with a characteristically wrinkled appearance when dried.
Where are Kashmir Chillies Grown?
As you might expect Kashmir chillies are grown in Kashmir, in the northernmost part of India, but you can still find them in other parts of the world where the climates are conducive.
The weather in Kashmir is perfect for growing these chilli peppers, with the summers being hot and dry and mild rainfall seasons that promote their speedy growth to maturity.
The culture of Kashmir is known for spicy food and natural spices. Their dishes consist of high levels of:
- Vegetables
- Garlic
- Ginger
- Onions
- Herbs
The use of chillies in Kashmiri recipes dates many centuries as the locals strived to achieve the best possible taste while preserving a high nutrient diet.
Like many other varieties of chillies, Kashmiris can be grown not only as a spicy food additive but also as an ornamental plant due to their beautiful appearance. The chillies are exported to different parts of the world, making them readily available in popular stores.
How is Kashmiri Chilli Cultivated?
The chilli is grown on the mountainsides of Kashmir and other regions in India. The soil in this region is rich in nutrients and moisture, and the plant grows to be a long fruit with a shiny red exterior.
The chillies are harvested by hand for use as both food and medicine throughout the year. The plant takes about three to four months to grow.
However, you first have to plant the seeds and when they fully germinate 2-4 weeks later, transfer them to the mainland, where they grow to maturity. The chillies are harvested immediately after ripening to encourage the plant to produce more.
What is Kashmiri Chillies Attributes as a Spice?
Kashmiri chillies are not only known for their flavour but also for their colour. They are bright red and have a consistent heat, unlike other peppers.
Kashmiris can be used in many dishes, from rice, tandoori chicken, pilau to fish curries. If you want to try Indian dishes but you’re not yet prepared for hot spices, Kashmiri chillies are an excellent start, or simply come to Purple Poppadom and experience how we use them for yourself!
