Origin: India
Heat: 4-10
Info: This lovely chilli, originally from Kashmir, India, is one of my favourites for making a curry. Although related to the cayenne, its heat is much gentler and tastier. It's also used for its colour, imparting a deep red colour to food, which enhances a curry. However, it is much more versatile than just for curry-making and is wonderful scattered around a roasting chicken where it cooks in the juices and is just delicious eaten whole.
Tags: Kashmiri, Indian, dried chillies, curry