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Hot red chilies are commonly known as “Dry Kashmiri Mirch” in India which are very small, deep crimson with smooth, silky, and thin-skinned. hot red chilies are very hot, sharp, and crunchy. It gives a vibrant red color to a dish in which they are used in a grounded form. Kashmiri red chili is grown in the Kashmir region of the Indian subcontinent. It imparts a rich flavor and vibrant color to Indian Cuisine. Red chilies can be used whole in curries, sauces, pickles, chutneys, Paste, and almost any other kind of slow-cooked recipe. It is popular in tandoori dishes, but it also used in Masala, Chat, and other Indian dishes
Red chilies are extremely pungent. Added to hot oil and fried, they turn dark in colour and give a lovely flavour to the dish. Crushed Chillies can be used whole in curries, sauces, pickles, chutneys, Paste, and almost any other kind of slow-cooked recipe. It is popular in tandoori dishes, but it also used in Masala, Chaat, and other Indian dishes
Deggi mirch, a distinctive Indian spice made from a blend of colourful red capsicums and Kashmiri red chillies, adds a mild heat and a deep red-orange colour to soups, tandoori chicken and other traditional dishes. In the north of India, it is liberally added to chicken and vegetable curries and dhals as well as naan and paratha breads. While in the Southern states, it is often used in kebabs, adding colour and flavour to rice, dhals - particularly sambhars - soups and stews. It is often combined with garam masala to flavor thick soups and biryanis.