Description
Chilli Name : KASHMIRI (DEGHI MIRCH)
Chilli Species : Annuum
Chilli Origin : India (Kashmir region)
Chilli Heat : Mild
Kashmiri (Deghi Mirch) is one of India’s most celebrated chillies, prized not for heat but for its deep red colour and rich, earthy flavour. Traditionally grown in the Kashmir Valley, it has become synonymous with the vibrant hue of Indian curries, tandoori marinades, and masalas. The term Deghi Mirch refers to both the chilli itself and the famous powdered blend made from it, often combining Kashmiri and local Indian chillies for colour and gentle warmth.
Pods are slender and slightly curved, around 10–12 cm long, ripening from bright red to deep crimson. The flesh is thin and slightly glossy, producing a mild burn of around 1,000–2,000 SHU — more warmth than fire. Flavour is fruity, smoky, and slightly sweet, making it ideal for colouring dishes without overpowering spice. It’s an essential ingredient in Indian cooking, used in rogan josh, butter chicken, and tikka masala to achieve that signature red tone.
Plants are medium-sized (60–80 cm tall), vigorous and heavy cropping, well suited to warm, dry climates. They produce uniform pods that dry quickly, retaining their bright colour when ground.
Seeds germinate best at 28–30 °C, sprouting within 10–21 days. Plants mature in about 100 days and continue fruiting well into late summer under full sun.
