Kashmiri Mirch


A red chili powder grown in the Kashmir region of the Indian subcontinent that imparts a rich flavor and vibrant color to dishes.

It is popular in tandoori dishes, but it also used in masalas, curries, and other Indian dishes.
It is mostly used in Rogan Josh, a Kashmiri Dish with redish colour and mild in pungency.


Other names: Capsicum, Kasmiri Mirch, Red Chili Powder, Red Chilli Powder
Translations: Kašmiras Mirch, Kašmyro Mirch, Kashmir Mirch, Kašmirski Mirch, Kashmir Mirch, Kaszmiru Mirch, कश्मीरी मिर्च, Кашмирского Mirch, Κασμίρ Mirch, الكشميري Mirch, 카슈미르어 Mirch, Kašmíru Mirch, Kashmir Mirch, 克什米尔Mirch, Caixmir Mirch, Kašmirsko Mirch, Kašmíru Mirchi, Kashmir Mirch, קשמיר Mirch, Kashmir Mirch, Кашмирски Мирцх, カシミールMirch, Cachemire Mirch, Kashmir Mirch, Kashmir Mirch, Cachemira Mirch, Кашмірського Mirch, Kašmirin Mirch, Кашмир Mirch

Physical Description

It is deep crimson with smooth, silky and thin skin when dried.
It is also known as Banana chilli or Casicum, 6-7 inch in length. It is true Capsicum. Milder version of Chilli.

Colors: Bright crimson

Tasting Notes

Flavors: mild pungency, fruit like flavor
Mouthfeel: Spicy, Hot, Sharp, Crunchy

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: january, february, march, november, december
Choosing: Red Chillies from kashmir / himachal Pradesh are quite broad , not very red and of medium pungence. Quite often people mistake Byadgi Chillies from karnataka to be Kasmiri Chillies. Byadgi Chillies are similar, but are of bright red colour, and more opungent. These are of more Shrivelled texture
Procuring: Jammu & Kashmir or Himachal Pradesh in India

Preparation and Use

Used in many dishes to add the extra spice. Can also be used in pickles. It brings in an added red colour to the gravy and hence is very popular.


History: Kashmir Mirch is native to the northern-most state of India


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