Rich wine red color, shriveled appearance, and not so spicy, that’s the definition of Kashmiri chili. The Kashmiri chili is smaller, rounder, and less pungent, but lends a very bright red color to the food. They are bred for their high color retention since they redden anything capable of absorbing color. The Kashmiri chili powder is a blend of medium-quality red pepper mostly used for tandoori dishes. The roasted Kashmiri chili has a very pleasant aroma. It can redden anything that is capable of absorbing color like oil and surface of the meat, etc.
It has a high content of Vitamin A and C which boost immunity.
This chili pepper is either used fresh, dried, wrinkled, or grounded. It is used to give flavor and color to curries, vegetables, sauces, soups, and stews. It is also popular in marinades alongside chopped onions and tomatoes. The chili imparts a rich red color when added to gravy making the dish eye-feasting.