Dry Red Chilli variety · Regional type
Kashmiri Chilli
Also known as Kashmiri Red Chilli, Kashmiri Mirch
Kashmir Valley (Jammu and Kashmir) and Himachal Pradesh · Farmer-maintained landrace; no formal institute breeder
Mild to moderate pungency (1,000–2,000 SHU), dark red colour with fine fruity flavour. Prized for adding deep red colour and taste without excessive heat. Slow development in cool climate allows natural pigment accumulation. Used in Kashmiri cooking, spice blends, powders.
Key facts
| Type | Regional type |
|---|---|
| Origin | Kashmir Valley (Jammu and Kashmir) and Himachal Pradesh |
| Breeder / source | Farmer-maintained landrace; no formal institute breeder |
| Parentage | Capsicum annuum var. longum adapted to Kashmir's temperate climate; locally selected over generations |
| Tolerance | Adapted to cool-temperate Himalayan foothills; tolerates partial shade and moisture-rich soil |
| Distinctive features | Thin to medium-bodied pods; deep red colour; mild, fruity undertones; naturally high capsanthin content from slow ripening |
| Grown in | Jammu and Kashmir, Himachal Pradesh, parts of Goa; grown in temperate zones |
| Also known as | Kashmiri Red Chilli, Kashmiri Mirch |
Figures are indicative, compiled from public agricultural sources (ICAR institutes, State Agricultural Universities, the Spices Board and the National Innovation Foundation) and vary with soil, season and management. Confirm with your local package of practices.
Kashmiri Chilli in detail
Kashmiri Chilli is a mild, farmer-maintained variety prized across India for imparting deep red colour and subtle fruity warmth without excessive heat—grown in the cool uplands of Kashmir Valley and Himachal Pradesh.
Origin & story
Kashmiri Chilli developed as a distinct landrace in the Kashmir Valley, shaped by farmer selection over generations under cool, high-altitude conditions. There is no formal institute breeder or documented year of development—it remains a farmer-maintained landrace rather than a named cultivar bred by an agricultural institution.
How it grows
Grown mainly in Jammu and Kashmir and Himachal Pradesh. The region's cool climate means pods develop slowly, which allows natural pigment accumulation for the deep colour the variety is known for. Pods shift from green to dark red at maturity, and harvest typically falls in winter.
Quality & character
Thin to medium-walled pods with a wrinkled, rough surface; deep red when dried. Mild to moderate pungency at 1,000–2,000 SHU. The flavour is mild and fruity. High capsanthin content (a natural carotenoid pigment) gives a strong ASTA colour value of 54.10, which is why it is valued for colour. Low capsaicin underpins the mild heat.
Why it matters to buyers
Kashmiri Chilli is valued for delivering vibrant red colour to food without overwhelming heat—useful for tandoori dishes, rogan josh, butter chicken, and creamy sauces where appearance matters as much as taste. Because of demand, Byadagi chillies are often blended in or used as a substitute. Its mild, fruity profile suits both professional kitchens and home cooks who want colour without fire. The Spices Board of India lists Kashmir Chilli among its catalogued chilli varieties.
About dry red chilli
India grows chillies across a spectrum of heat levels, colours, and purposes—from the mild, deep-red Byadgi prized for oleoresin and paprika, to the searingly hot Bhut Jolokia of Assam's Northeast. Between these extremes sit dozens of released varieties from ICAR institutes (IIHR Bengaluru, IARI Delhi) and state universities, plus landraces and regional…
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