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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A quintessential Kashmiri delicacy, Tcharvan features tender mutton liver pieces simmered in a fragrant, thin yogurt-based gravy. Authentically flavored with fennel, dry ginger, and signature Kashmiri red chilies, this dish offers a true taste of the valley's rich culinary heritage.
A classic Kashmiri curry with tender chicken pieces simmered in a rich, aromatic gravy. The vibrant red color comes from Kashmiri red chilies, offering deep flavor without intense heat. A true North Indian delicacy.
A traditional Kashmiri fish curry where golden-fried fish pieces are simmered in a fragrant gravy of fennel, ginger, and Kashmiri red chilies. The addition of radish adds a unique, slightly pungent flavor to this authentic dish.
Whole dried chilies last up to 1 year in an airtight container. The powdered version starts losing its aroma and color after 6 months.
No, it is known for being mild. It ranks low on the Scoville scale (approx 1,000-2,000 SHU), making it prized for color rather than heat.
A mix of 3 parts sweet paprika and 1 part cayenne pepper is the best substitute for both color and mild heat.
They are typically long, deep red, and have a very wrinkled skin compared to other varieties.
Yes, freezing helps preserve the volatile oils and the intense red color for a longer period.
The color releases best when the chili is cooked in fat (oil or ghee). Try adding it to the oil at the start of cooking.
It is recommended to quickly rinse them or wipe with a damp cloth to remove any surface dust before soaking or grinding.
They are similar, but Deggi Mirch is often a commercial blend of Kashmiri chilies and other red chilies to achieve a specific color and heat balance.
kashmiri red chili is a versatile ingredient found in cuisines around the world. With 324 calories per 100g and 10.6 grams of protein, it's a nutritious addition to many dishes.
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