Topic: Chicken Madras,

[mr.mojorisin]

kashmiri chillis....lovely crimson colour, almost purple and nearly black in places...mmmm

[noble ox]

We have above a photo of some chillis called Kashmiri
Lots of dark mild chillis on sale
I am not the only one not convinced

http://masdudiable.com/2010/01/07/searching-for-kashmiri-chillis/

If three was a latin name it would help 

[mr.mojorisin]

in my world, three is a number.

its latin name is most likely III

hope that helps.

[Naga]

...I am not the only one not convinced...

Me either. I grew chillies from the seeds taken from Top-Op dried Kashmiri chillies and they had no heat in them whatsoever. Not conclusive, I know, as they would hybridize, but it was disappointing nevertheless.

Pity, really, because I've for 3 x 200g bags still to use!

in my world, three is a number.

its latin name is most likely III

hope that helps.

Haha! Nice one!

[fried]

I'm sure 'kashmiri' chilli powder is a general name to cover a lot of different species, much like paprika.

This year I started drying chillis and making my own powder, It's good fun to be able to dabble around with different levels of heat/ fruitiness/ colour etc.

I'll have a look out for the 'Hera' brand.

[chrisnw]

Kashmiri chillies, both whole dried and powder are used widely in traditional Indian cooking in many regions. They provide flavour & colour but have little (i.e. no heat). Dried whole Kashmiri chillies make a great dall topping when fried in oil with cumin & garlic (Punjab speciality).

Cheers
Chrisnw

[noble ox]

in my world, three is a number.

its latin name is most likely III

hope that helps.

Yes very helpful for a 3rd world joke

It would be nice to identify the sub species so as we could grow them
I believe the whole concept is to empty wallets  ;D

[JerryM]

Mr.mojorisin and chrisnw have convinced me to look further into chillies.

I think h4ppy-chris initially got me interested. Me not knowing the proper name bullet chilli. I'd known them as squat fat.

In short I now use fresh green chilli (the long thin ones) and the squat along with the red long ones.

I also have a bag of extra hot crushed red chilli and a bag of whole red chillis.

Next up has got to be those dry kashmiri like in mr.mojorisin photo - I've never tried them and feel I need to. Certainly given chrisnw endorsement.

In short I don't feel I have enough understanding on what you might assume to be a simple picture which clearly is not.

[chrisnw]

Jerry, thanks for the 'heads up' but please watch this video from my great friend & mentor in Hyderabad, Chef Harpal Singh Sokhi, I am sure that many others on this site are also great fans of his too. My only variance, is that I do not de-seed the chillies as he does as Kashmiri chillies are very mild, anyway here is thie link - https://www.youtube.com/watch?v=DbMHuV-J20Y

P.S. Sorry to divert your great post LC 

Cheers
Chrisnw

[JerryM]

have well and truly adopted this Heera (am sure other top notch brand will give same ie TRS, East End) Kashmiri chilli powder - perhaps even got a tad greedy using at least 1 htbsp per portion in madras.

the greed surfacing when i made a south indian garlic adding the same amount - big mistake - ruined the balance of the dish. on a re try using 1 tsp worked a treat.

in short real good stuff but not to be used liberally across all. i should have known that.