Kashmiri Lal mirch is mildly hot, has a distinct flavor, and adds a bright red color to food.  Kashmiri red chilli is known to colour dishes and not to impart heat, that is why it is famous all over the world even among westerners.

Note 1: It’s not dried chilli. It’s fresh chilli.

Note 2: Fresh Chilli is available from September to mid-October.

Chilli in Kashmiri Language

• Chilli in Kashmiri is called Marchwangun
• Dried Chilli in Kashmiri is called Sobut Marchwangun
• Powddered Red Chilli in Kashmiri is called Dagith Wazuel Marchwangun
• Green Chilli is called Neul Marchwangun