Description
Kashmiri chilli has a deep wine-red colour, looks dried out, and isn’t very spicy. The Kashmiri chilli is smaller, rounder, and not as spicy, but it gives food a very bright red colour. They are bred to keep their colour well because they turn anything that can absorb colour red.
Kashmiri chilli has a deep wine-red colour, looks dried out, and isn’t very spicy. The Kashmiri chilli is smaller, rounder, and not as spicy, but it gives food a very bright red colour. They are bred to keep their colour well because they turn anything that can absorb colour red. Kashmiri chilli powder is a mix of red peppers of medium quality. It is most often used in tandoori dishes. The smell of the roasted Kashmiri chilli is very nice. It can turn red oil, the surface of meat, and other things that can soak up colour.
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