Identification of Adulteration in Household Chilli Powder from Its Images using Logistic Regression Technique" (PDF).

Tour of Sea Spring Farm Guided tours of Sea Spring Farm – the home of Sea Spring Seeds and Sea Spring Plants. Deep red, wrinkled whole Kashmiri chillies are famed for their stunning colouring properties as much as their delicious flavour. The plants are sent through the post by first class mail in see-through packaging so the postman knows they need to be handled carefully.

We use Kashmiri chilli paste in our Kashmiri and Ma's Paretal curry packs, which is what gives them their intense red colour. USES: Soak in hot water and puree or simply chop with the other dry ingredients in a recipe to make an authentic curry paste - particularly good for a vindaloo paste.

We will create an account for you if you do not already have one so you can manage your Wall of Fame uploads online.Kashmiri pepper appears wrinkled and rough, often brownish when traditionally dried (long dry), but contains densly concentrated Red pigment material. For using in the kitchen, they should be picked when red and dried in a dehydrator, conservatory or warm, sunny spot in the house. We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product. Either used whole or cut into pieces whole kashmiri chillies can be ground into a powder or paste before using.

To use in a dish, you can either pop the chillies in whole, chop them up, or re-hydrate them and blend them to a paste before adding them. Add an authentic colour to your dishes with these chillies, not a red food colouring – your taste buds will thank you!If you are tasting as you go, you can always add a little more if you need to, but taking heat out is difficult if not impossible. Kashmiri Chillies are the dry pods from a species of Capsicum Annuum that India use vast quantities of. It can be added to curries, vegetable dishes, tomato sauce, soups and stews in whole, crushed and powdered forms as required by the recipe. Simply soak in warm water for 10 – 15 minutes, remove and then crush down to the consistency you want. It is also very useful just for adding warmth and colour to anything else, particularly dishes based on tomatoes – try adding a little to a homemade tomato soup, turning it into the perfect Winter warmer!

The more points you earn, the more reward codes you'll receive and the closer you'll get to going up a Legend Level! This powder is especially good in curries such as rogan josh and tikka masala, where the deep red colour is of importance.

Traditionally these whole dried chillies are soaked in water then ground into a paste before adding to a dish, as this method intensifies even further their colour. South Devon Chilli Farm are chilli experts, whose freshly grown chilli crops are used to make their delicious and award-winning range of products, from sauces to chocolate. These 'Kashmiri Red Chillies' will impart a wonderful deep red colour into your Indian/Thai/Oriental without adding too much heat. It can also be blended in equal proportion with a spicier red chilli powder if you want both colour and hotness.