The kashmiri chile is smaller, rounder and less pungent, but lends a very bright red color to the food. They are bred for their high color retention since they redden anything capable of absorbing color. The kashmiri chile is used often for tandoori and curry dishes.
Shane Weidle –
Why are you’ll forcing me to review before receiving the product
Hello Shane, we are not forcing anyone to write a review, it’s voluntary and obviously wouldn’t want you to write anything until you’ve tried our product.