Annam Kashmiri Chilli is made from carefully selected sun-dried Kashmiri red peppers that are prized for their vivid crimson color, fruity aroma and mild, approachable heat. Unlike hotter chilies, Kashmiri chilli offers gentle warmth (approximately 1,000–2,000 Scoville Heat Units) and a slightly sweet, tangy flavor that enhances dishes without overpowering them, making it a favorite in Indian cooking for imparting rich color and subtle spice. Its mellow profile pairs well with gravies, marinades, tandoori preparations and spice blends, and it blends smoothly into sauces, soups and stews to give dishes an appealing red hue and a rounded, aromatic taste.

How to use: Add Annam Kashmiri Chilli while sautéing onions and spices or early in the cooking process to release its color and aroma, or mix it into yogurt-based marinades for kebabs, tandoori dishes and roasted vegetables for a warm red color and mild heat. Use a little at a time to control spiciness, simmer for deeper color in sauces, or sprinkle near the end of cooking to preserve brightness. Store in an airtight container away from light, heat and moisture to retain its color and freshness.