AAA GOLD MASALA

Naraina, Delhi

Rich wine red color, shriveled appearance and not so spicy, that's the definition of kashmiri chilli. The kashmiri chilli is smaller, rounder and less pungent, but lends a very bright red color to the food. They are bred for their high color retention since they redden anything capable of absorbing color.   It can redden anything that is capable of absorbing color like oil and surface of meat, etc.
This chilli pepper is either used fresh, dried, wrinkled or grounded. It is used to give flavor and color to curries, vegetables, sauces, soups and stews.  The chilli imparts a rich red color when added to gravy making the dish eye-feasting.
Fried or dried chilli is used to make hot sauce, a bottled condiment.It has a high content of Vitamin A and C which boost immunity.

Dried red pepper may be used whole or powdered. India is the largest producer of red chillies. As the name suggests it is red in color and can be consumed as it is or can be broken down and made into a powder. It is really spicy and the intense heat is concentrated in the seeds. Fresh red chillies are milder. Red chilies are usually grounded into a powder and used as a spice. Red chilies are dried or pickled in order to store them for a long period of time. It is a popular ingredient in most Indian dishes and curries.
Red chilies are also used extensively for making sauces which are used to add spice to other dishes. They are an excellent source of vitamin C but excess use of red chillies may cause indigestion and heartburn. Capsaisin, the chemical that makes chillies hot is known to reduce the risk of skin and stomach cancer. They contain more vitamin C than an orange. It also acts as a remedy for cold and sinus symptoms.