The chillies are long and fleshy and grown mainly in Jammu and Kashmir but also in subtropical regions of North India during winter season. They are the staple chilli in North Indian cuisines and are harvested from November to February,
The whole dried Kashmiri Chilli is a dark red, almost the colour of wine. These wrinkled chillies are revered as much for the stunning colouring properties as for the delicious twang they impart. The Kashmiri chilli adds colour to your plate and a mild heat to your food.