Kashmiri chilli (कश्मीरी मिर्च) powder is bright red, but mild in heat and used in Pakistani cuisine and Indian cuisine, named after the region of Kashmir.
The Kashmiri chilli is smaller, rounder and less pungent, but lends a very bright red colour to the food. The Kashmiri chilli powder is a blend of medium quality red pepper mostly used for tandoori dishes. Recipes with Kashmiri Chilli are at the end.
This mild red chilli pepper is either used fresh, dried, wrinkled or grounded. It is used to give flavour and colour to curries, vegetables, sauces, soups and stews. It is also popular in marinades alongside chopped onions and tomatoes. The chilli imparts a rich red colour when added to gravy making the dish eye-feasting.
India is the largest producer, exporter and consumer of Kashmiri Lal Mirch.