Kashmiri Masala
     

Kashmiri Lal Mirchi


Red Chilly is originally a member of the capsicum family. Originally a native of Mexico, chilies in their wild state thrived there as far back as 7000 B.C. and "chilly" is the original Aztec name. Chili varieties were thereafter developed to a high degree by the Mayas and the Incas. Even though chill is a rather recent entrant in the traditional Indian spices family but it has grown in popularity very quickly and become elemental to most Indian cuisines. Chilies from hot dry regions are most fiery, while the milder ones proliferate in cool, wet climates.

Kashmiri Lal Mirch (Red Chilli Powder) is grown in the sun sodden valleys of Kashmir, fed by the natural waters of the Himalayan slopes filtering down through the soil. It is precisely the combination of rich soil and ideal climatic conditions which give the true kashmiri chilies their deep vibrant crimson colour and shinny thin skin. Harvested in September, about 5cm in length and 2.5 cm in width when dried. Dried naturally in the heat of Kashmiri sun, before being finally ground and stored in airtight containers to preserve its unique flavor and aromatic qualities