TRS Kashmiri Chilli Whole 150g

TRS Kashmiri Chilli Whole are whole dried Kashmiri chillies — short, wrinkled and deep red. They are used for the colour they give a dish rather than for heat, and are noticeably milder than ordinary dried red chillies.

Best for

• Grinding your own Kashmiri chilli powder
• Rogan josh, tandoori marinades and red masala pastes
• Vindaloo and Goan recipe pastes, and pickles

How to cook it

For a paste, tear off the stalks, shake out most of the seeds and soak the chillies in hot water for twenty minutes before grinding — that is what gives the deep red colour without the grit. For tempering, fry a whole chilli in hot oil for a few seconds until it puffs and darkens slightly. Leave the seeds in if you want more heat.

Pack and storage

150 g. Store in a cool, dry place, sealed after opening.