Kashmiri Chile have a vibrant red hue and very eatable mild heat, the Kashmiri Chile (a.k.a. Kashmiri Mirch) is a staple Chile for Indian cooking. It’s typically used dried, as flakes or a fine powder. And the color of Kashmiri just pops off the plate – bringing to life curries, tandoori chicken, and many other Indian dishes.
I grew this Chile for the first time last year and thought it grew really well in our area. The pods were beautiful and all uniform. I could not really notice any heat in these. They added beautiful colour and nice flavour to my powders.