Kashmiri Seeds

Deep Red, Mild Heat

Kashmiri-type chillies are grown from seed for their vivid red colour, thin skins and mild heat, matching the qualities associated with the traditional Kashmiri Mirch used across Indian cooking.

The pods typically reach around 5–7 cm, ripening from a deep, glossy red to a brighter dried red tone that holds its colour well. Heat levels are low, generally between 1,000 and 2,000 SHU, with a light, clean flavour that supports rather than dominates a dish.

Plants raised from seed establish quickly and show the typical annuum growth pattern: upright early stems followed by branching and a steady set of slim, tapered pods.

As the fruit ripen, they dry readily on or off the plant, keeping their well-known strong red tone when ground or flaked.

Because true Kashmiri Mirch carries geographical indication status and applies only to chillies grown within the Kashmir region, seed sold worldwide represents cultivars selected to match the colour, shape and mildness rather than the protected regional product itself.

Kashmiri-type chillies remain noted for their colouring ability, their mild heat, and their role in producing the distinctive red tone used in dishes such as rogan josh, dum aloo and a wide range of masala blends.

If you’d rather skip the seed stage, I also grow Kashmiri plug plants, ready to pot on and get going quickly.