Kashmiri chilli

Piment du Cachemire

What it is

Kashmiri chilli reads only 1,000 to 2,000 Scoville units, a fraction of a cayenne, so a cook can put a dozen pods into a pot for colour where one hot chilli would already be too much. Very little is now actually grown in Kashmir: most powder sold under the name is Byadgi from Karnataka or a blend, which is why heat varies so much between packets.

In the kitchen

Bloom it in hot fat off the heat for ten seconds before the onions go in; the pigment is fat-soluble and stays dull in water. If the oil turns brown rather than red you have burnt it — start again.

Goes with

Yogurt Ghee Garam masala Fennel seed Asafoetida Ginger Turmeric Lamb

Same species

Ají amarillo Ají panca Ajvar Aleppo pepper Ancho chilli Bell pepper

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