Cole & Mason Kashmiri Chilli
Eat our Kasmiri Chilli with a rogan josh curry. Super-soft lamb, soaked in red Kashmiri chilli paste served on fluffy white rice. Add a few slices of mango on top to bring out the chillies’ fruity taste.
Why not try making your own chutney. Mango and Kashmiri chilli chutney brings sweet, fruity flavour to any curry night. Use big chunks of mango and a couple of Kashmiri chillies for a vibrant red colour. Or try adding to potatoes. Pan fry sliced potatoes with Kashmiri chillies, cumin turmeric and coriander.
Kashmiri chillies take their name from the region of Kashmir in India where they grow. But they're also found in the surrounding regions of Himachal Pradesh, Jammu and some tropical regions of Northern India during the winter months.
The chillies are thin-fleshed, wrinkly and very mild - and they're typically only eaten dried. When ground, the powder adds a vibrant red colour and mild, fruity flavour.
Supplier: The Spice Company