Most Indian savoury dishes are incomplete without a dash of chilli powder. However, when you want that mild zing and enticing red colour but wish to tone down the spiciness, Kashmiri chilli is your must-have. These chillies are smaller and rounder and less pungent but give a very vibrant red colour to any dish.
In fact, they are specially bred for their vibrant red and moderate spiciness. Available in a wide range of colour values, the best varieties are bright red and valued for their high colour retention. They give a glowing red colour to dishes without imparting too much heat and make the dish more appealing and palatable. They also are rich in Vitamin C and facilitate digestion.
Some of the major chilli producing states are Andhra Pradesh, Maharashtra, Karnataka, Odisha followed by others.