Kashmiri Chilli

Kashmiri chilli is a variety of chilli pepper native to the Kashmir region of the Indian subcontinent. It is known for its vibrant red colour and mild to moderate heat. The peppers are typically dried and ground into a powder for use in cooking.

Kashmiri chilli powder is primarily used as a colouring agent and flavour enhancer in Indian and South Asian cuisine. Its mild heat makes it suitable for dishes where a rich red hue is desired without overwhelming spiciness. It is commonly found in curries, marinades, and sauces.

Kashmiri chilli is a food ingredient, not a regulated food additive, and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. Chilli peppers contain capsaicin, the compound responsible for their heat, which has been studied for various physiological effects. Some research suggests capsaicin may have a role in metabolism and pain relief, but evidence is mixed and more robust studies are needed.