An Indian chilli with mild, thin-fleshed fruit that are dried and ground to a powder.

Heat level: very mild


Capsicum annuum

Kashmiri is very mild chilli normally dried and ground to a powder. Associated with Asian cooking, it can be used to add both flavour and colour to almost any savoury dish.

Growing your own Kashmiri requires the same skills that are needed for other peppers. The fresh fruit are thin-fleshed and turn from green to red as they ripen. For using in the kitchen, they should be picked when red and dried in a dehydrator, conservatory or warm, sunny spot in the house. They can then be ground to a powder in an electric coffee grinder, and stored in an air-tight jar or plastic bag.

The medium tall plants are light yielders and mature fairly late. They can be grown in the ground or pots 7.5 to 10 litres in size, and need support so that they don’t fall over. 

Heat level: very mild
For information on heat levels in chillies click here.

Approximate number of seed per pack: 15

British Ethnic