Kashmiri Chilli Powder
Kashmir Valley, India
Kashmiri chilli is grown at high altitude in the Kashmir Valley, where cool temperatures, short summers, and low-humidity conditions allow the colour pigments — capsanthin and capsorubin — to develop fully in each pod. The result is a chilli with one of the highest natural red pigment concentrations of any Indian variety, combined with near-zero pungency.
At 1,000–2,000 SHU, Kashmiri chilli is the preferred choice for buyers who require a deep, vivid red colour in dishes and products without any perceptible heat. It is the defining ingredient in tandoori preparations, Rogan Josh, and is increasingly used internationally as a clean-label alternative to synthetic food colourants.
Applications
- Tandoori marinades and Rogan Josh — signature colour without heat
- Restaurant-style gravies and biryanis requiring deep red presentation
- Retail spice blends for heat-sensitive markets
- Clean-label natural red colourant (alternative to synthetic dyes)
- Gourmet and premium food product applications
Specifications
| Variety | Kashmiri Long / Reshampatti blend |
|---|---|
| Origin | Kashmir Valley, Jammu & Kashmir, India |
| Colour Value (ASTA) | 100–140 |
| Pungency (SHU) | 1,000–2,000 |
| Moisture | ≤ 10% |
| Packaging | 25 kg PP bags with LDPE inner liner |
| Minimum Order | On enquiry |
| Availability | Year-round |