Kashmiri chili

Kashmiri chili

Chili peppers have been a part of the human diet in the food since at least 7500 BC.There are many types or varieties of chillies and are as follows:

1.Anaheim
2.Cayenne
3.Habanero
4.Birds eye
5.Jalapeno
6.Serrano
7.Pasilla
8.Kasmiri chillies

Of all the varieties kashmiri chillies are one of the best chillies served in the food of every
type. Most Indian savoury dishes are incomplete without dish if chilli powder.

Kashmiri chillies are further divided into two types:

1. Roasted dry kashmiri chillies

2. Soaked dry kashmiri chillies

Kashmiri chillies are readily available in most grocery stores and supermarkets in whole and
powdered form. Choose the ones with good red colour and uniform size. Avoid buying those that
are reddish brown in colour. If buying from bulk bins, make sure the lot is not contaminated
with sticks and stones and also ensure that the bins were kept covered to avoid dust.If buying
pre-packaged, check the seal of the package and the date of packing to choose as new a lot as
possible. Kashmiri chillies are stored in the form of powder in a air tight container at room
temperature.

Recipies in which kashmiri chillies are used:

•Barrito
•Chaat Masala
•Quick Tava Rice
•Baked Cabbage
•Phoolgobhi Aur Mutter Ki Kari ( Rotis and Subzis)
•Tendli Cashewnut
•Dahi Bhindi ( Kerala Style )
•Kadai Paneer ( Rotis and Subzis)
•Chilli Garlic Paste
•Vegetable Hong Kong Style with Steamed Rice