I've not experienced that, Sam.  But although I have done it a few times, I actually like the pungent smell / taste of pure mustard oil, so these days I just tend to dilute it 50:50 to limit the erucic acid content.

** Phil.

Ahhhh India! We're missing our usual three month holiday in India this year [...]

A three-month holiday in India ?  How wonderful !  I was saying to my wife this morning, when we were watching the episode on Pondichéry (a strong Vietnamese influence there, whence my wife's interest) that I could think of nothing I would love to do more than spend a year in India, but of course when one has a little cat to look after, such things can only be a pipe-dream ...  But the series is first class, and I have just ordered Dr Pushpesh Pant's India: Cookbook, hoping that he documents many of the wonderful dishes featured in the series.

** Phil.

This is the dilemma.  There are the 2 opposing sides to the descriptions offered and there is an abundance of both, much of which is word for word parroted among the different sources. 

On the one hand Kashmiri Chilli is claimed to be not spicey and used for colour. On the other is the claim that chilli grown in Kashmir is spicy and the products sold as Kashmiri Chilli Powder and whole dried Kashmiri Chilli are not actually from Kashmir at all, but are most likely Byadagi / Byadgi / Beggi and even more likely (as with most powders at least) a blend of chillis sourced from multiple regions.

I doubt we will ever really know.  I will send and email to my local spice merchant and leading authority, Ian from Herbie's. It will be interesting to see what he has to say about it.  I have researched the actual types (cultivars) of chillis grown in India including Geographical Indication listings, the ratings in Schoville, Percentage Capsaicine and ASTA Colour value.

From the Spices Board of India (Gov't of India):

Byadagi (Kaddi)
ASTA Colour Value 159.9
Capsaicine - Negligable

Kashmiri
ASTA Colour Value 54.10
Capsaicine - 0.325%

This would indicate that Kashmiri grown chilli is in fact Spicy and and has a much lower Colour Value.

https://www.indianspices.com/spice-catalog/chilli-1.html

Some more interesting reading:

"There is a misconception among people outside Kashmir that Kashmiri chillies are less spicy and are mostly used to impart colour. In reality, it is quite the opposite. Kashmir chillies are used for their spiciness while the other varieties like the Shimla , Punjabi and the Pepsi (name given because the shape of the chilli which usually is imported from Rajasthan resembles a Pepsi bottle) are the ones that are used for their colour”, says Nazir Ahmad,"  from this article:

https://khyenchyen.net/2018/09/11/what-is-the-hottest-chilli-in-kashmirs-spice-market/#:~:text=The%20shop%20sells%20five%20varieties,region%20they%20are%20being%20cultivated.

Series 1, Episode 4 of Raja, rasoi aur anya kahaniyaan, which focusses on Kashmiri cuisine, suggests that that analysis is incorrect.  The programme asserts that Kashmiri chillies are only 1500 on the Scoville scale, and are used primarily for their colour ...

** Phil.

Oh you lucky lucky man.  But one thing that makes me really sad, watching the series — you see young girls with beautiful flawless faces, and you see how the Indian sun has wrought havoc on the faces of their mothers.  They must know that they will end up looking wizened and wrinkled, just as countless generations have done, and you wonder whether it ever causes them any concern ...

** Phil.