Kashmiri Red

Kashmiri Red is a chilli type grown in northern India, especially associated with the Kashmir region. It is mainly valued for its deep red colour and mild heat, and is widely used dried and ground into powder.

Fresh pods are typically 10–15.5 cm long and 1.5–2.5 cm wide, borne pendant on the plant and ripening from green to deep red. Skin is relatively thin, which suits drying. Plants commonly reach about 60–90 cm tall under field conditions.

Heat level is usually described as mild. Reported values range roughly from 1,000 to 5,000 SHU depending on strain and growing conditions. A working figure of 2,000 SHU represents a conservative mid-range estimate rather than a fixed standard.

It is heavily used in Indian cooking for colour rather than strong heat. Kashmiri Red chilli powder produces a bright red colour in curries and sauces without making dishes highly spicy. It is also used whole in oil tempering and dried chilli preparations.

Kashmiri Red is not a single fixed commercial cultivar but a regional landrace type. Different local strains vary in pod size, colour intensity, and heat level. Outside India, some sellers label similar mild red chillies as Kashmiri, which can cause confusion. It is sometimes confused with Byadgi chilli, though the two are distinct regional types.