Kashmiri red chilli
SpeciesCapsicum annuum
Marketing namesKashmiri Mirch, Kashmiri Laal Mirch
Heat Mild
Scoville scale1000 – 2000 SHU
Slightly dried red Kashmiri chilli peppers

Kashmiri Red Chilies or Kashmiri Laal Mirch are characterized by their ability to give a dark red colour to food, capable of colouring and adding flavour, while at the same time not allowing the food to become too pungent or spicy.[1]

India is the largest consumer and producer.[2] Numerous companies sell the powdered form, including MDH, Everest Spices, Sakthi Masala and Badshah Masala.[3] Vir Sanghvi writes that a majority of the restaurant industry in India use Kashmiri chillis or its powdered form.[4] Chefs even use Kashmiri chillis as a substitute for dishes with Goan Peri-Peri masala.[4]

Due to the high demand for Kashmiri chilis, substitutes such as Byadagi chillies are often used.[3] There are government initiatives and incentives in Jammu and Kashmir to support and increase the production of the local variety of the Kashmiri chilli.[5]

Characteristics

According to the Spices Board of India, under the Ministry of Commerce and Industry, Government of India, Kashmiri Chillies are mainly grown in Jammu and Kashmir and Himachal Pradesh, but also in places such as Goa.[6][4] They are harvested during winter.

Color

Kashmiri pepper appears wrinkled and rough, often brownish when traditionally dried (long dry), but contains densely concentrated red pigment material.

The American Spice Trade Association (ASTA) colour value is 54.10. This value helps identify the amount of colour that can be extracted from the chilli.[6] The capsaicin value is 0.325%.[6] They are mild, reading 1000 – 2000 SHU on the Scoville Scale.[7] There are different qualities of Kashmiri red chillies. According to a study in 1999, the capsaicin value was found to be 0.126%.[8]

Statistics

India's Consumer Education and Research Centre puts Everest Kashmiri Lal (Everest Spices) at SHU 48,000, while Golden Harvest Kashmiri Mirch Powder (Golden Harvest) has an SHU of 60,000.[9] This SHU level is similar to other brands in the market.[9] Brick powder is one of the forms of adulteration.[10]

Usage

It is used in various dishes such as tandoori chicken and snacks such as tiger prawns. It is also used in pickles and chutneys. It is used in food like pav bhaji, misal pav for colour.[1]

References

  1. ^ a b Kapoor, Sanjeev. "Kashmiri Red Chillies". Sanjeev Kapoor. Retrieved 2021-07-26.
  2. ^ "Kashmiri Mirch". NDTV Food. Retrieved 2021-07-26.
  3. ^ a b Christo, Margaret (2015-02-24). "What is Kashmiri Chilli Powder?". Margaret's Home. Retrieved 2021-07-26.
  4. ^ a b c Sanghvi, Vir (2021-07-11). "Rude Food by Vir Sanghvi: Red hot chilli peppers". Hindustan Times. Retrieved 2021-07-26.
  5. ^ "Govt committed to reviving local variety of Kashmiri Lal Mirchi: Director Agriculture". Kashmir Reader. 2021-07-16. Retrieved 2021-07-26.
  6. ^ a b c "Chilli". www.indianspices.com. Spices Board India, Ministry of Commerce and Industry, Government of India. Retrieved 2021-07-26.
  7. ^ "What is Kashmiri Chilli? (Essential Ingredient in the South Asian Kitchen)". LinsFood | by Azlin Bloor. 2021-01-03. Retrieved 2021-07-26.
  8. ^ Krishnamurthy, R; Malve, M K; Shinde, B M (August 1999). "Evaluation of Capsaicin Content in Red and Green Chillis" (PDF). Journal of Scientific and Industrial Research. 58: 629–630.
  9. ^ a b How hot is Chilli Powder? Consumer Education and Research Centre. Environment Information System, Ministry of Environment, Forest and Climate Change, Government of India. Retrieved on 26 July 2021.
  10. ^ Desai, Nilam; Patel, Dharmendra (January 2021). "Identification of Adulteration in Household Chilli Powder from Its Images using Logistic Regression Technique" (PDF). Reliability: Theory & Applications. 16 (RT&A, Special Issue No 1 (60)): 384–391 – via gnedenko.net. [...] to identify adulteration in Kashmiri chilli powder by its images. Here, we are considering adulteration as a brick powder mixed with chilli powder.