Omega Chilli Whole Kashmiri: mild dried red chillies for pastes, tadka and vibrant curries. Single 1 kg pack.
Whole Kashmiri chillies are dried, wrinkled red chillies with mild heat and rich colour. Soak them in hot water and blend into a paste for vindaloo, rogan josh, chettinad and Goan masalas, or fry them whole in a tadka over dals and sambar. Removing the seeds makes them milder still. They also grind well at home into a fresh chilli powder with a bright red colour. Kashmiri chillies are valued for colouring dishes deep red without excessive heat, which is why cooks soak and grind them. Keep the dried pods in a closed bag or tin in a dry place; they should snap rather than bend when properly dry. Seeded Kashmiri chillies, soaked and blended with vinegar, garlic and spices, form the deep red masala paste behind many Goan and Konkan curries, and also make a vivid chilli oil.
