40:
1078:
104:
1088:
80:
122:
are characterized by their ability to give a dark red colour to food, capable of colouring and adding flavour, while at the same time not allowing the food to become too pungent or spicy.
147:
are often used. There are government initiatives and incentives in Jammu and
Kashmir to support and increase the production of the local variety of the Kashmiri chilli.
137:
writes that a majority of the restaurant industry in India use
Kashmiri chillis or its powdered form. Chefs even use Kashmiri chillis as a substitute for dishes with
397:
187:
Kashmiri pepper appears wrinkled and rough, often brownish when traditionally dried (long dry), but contains densely concentrated red pigment material.
373:
538:
to identify adulteration in
Kashmiri chilli powder by its images. Here, we are considering adulteration as a brick powder mixed with chilli powder.
568:
160:
511:
Environment
Information System, Ministry of Environment, Forest and Climate Change, Government of India. Retrieved on 26 July 2021.
168:
478:
194:(ASTA) colour value is 54.10. This value helps identify the amount of colour that can be extracted from the chilli. The
853:
834:
17:
241:
of 60,000. This SHU level is similar to other brands in the market. Brick powder is one of the forms of adulteration.
903:
963:
561:
191:
523:"Identification of Adulteration in Household Chilli Powder from Its Images using Logistic Regression Technique"
522:
1081:
923:
554:
577:
427:
1117:
286:
958:
1043:
1112:
667:
647:
125:
India is the largest consumer and producer. Numerous companies sell the powdered form, including
777:
340:
156:
202:. There are different qualities of Kashmiri red chillies. According to a study in 1999, the
712:
687:
231:
8:
979:
732:
627:
312:
223:
164:
126:
1063:
1054:
893:
398:"Govt committed to reviving local variety of Kashmiri Lal Mirchi: Director Agriculture"
1038:
1033:
1019:
948:
864:
617:
662:
1091:
1003:
767:
747:
682:
452:
250:
172:
784:
933:
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607:
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53:
1008:
928:
814:
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505:
291:
238:
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144:
130:
88:
61:
1106:
998:
953:
848:
772:
742:
737:
707:
702:
612:
602:
1028:
453:"What is Kashmiri Chilli? (Essential Ingredient in the South Asian Kitchen)"
434:. Spices Board India, Ministry of Commerce and Industry, Government of India
898:
883:
794:
762:
727:
677:
878:
943:
824:
692:
622:
369:
254:
134:
717:
39:
536:(RT&A, Special Issue No 1 (60)): 384–391 – via gnedenko.net.
103:
988:
657:
546:
262:
258:
203:
195:
968:
918:
913:
819:
804:
672:
257:. It is also used in pickles and chutneys. It is used in food like
993:
938:
908:
809:
789:
652:
47:
143:
Due to the high demand for
Kashmiri chilis, substitutes such as
873:
198:
value is 0.325%. They are mild, reading 1000 – 2000 SHU on the
79:
479:"Evaluation of Capsaicin Content in Red and Green Chillis"
477:
Krishnamurthy, R; Malve, M K; Shinde, B M (August 1999).
176:
476:
214:
India's
Consumer Education and Research Centre puts
115:
374:"Rude Food by Vir Sanghvi: Red hot chilli peppers"
1104:
521:Desai, Nilam; Patel, Dharmendra (January 2021).
562:
486:Journal of Scientific and Industrial Research
569:
555:
520:
107:Slightly dried red Kashmiri chilli peppers
38:
167:, Kashmiri Chillies are mainly grown in
102:
509:Consumer Education and Research Centre.
368:
338:
14:
1105:
576:
530:Reliability: Theory & Applications
550:
249:It is used in various dishes such as
1087:
501:
499:
422:
420:
418:
364:
362:
360:
334:
332:
280:
278:
228:Golden Harvest Kashmiri Mirch Powder
179:. They are harvested during winter.
133:, Sakthi Masala and Badshah Masala.
66:Kashmiri Mirch, Kashmiri Laal Mirch
24:
284:
150:
25:
1129:
496:
415:
357:
341:"What is Kashmiri Chilli Powder?"
329:
275:
161:Ministry of Commerce and Industry
1086:
1077:
1076:
339:Christo, Margaret (2015-02-24).
192:American Spice Trade Association
78:
514:
470:
445:
390:
305:
206:value was found to be 0.126%.
13:
1:
268:
209:
175:, but also in places such as
7:
964:Trinidad scorpion 'Butch T'
116:
10:
1134:
1072:
1052:
1017:
977:
862:
833:
587:
506:How hot is Chilli Powder?
457:LinsFood | by Azlin Bloor
97:
87:
74:
70:
60:
46:
37:
32:
959:Trinidad Moruga scorpion
244:
182:
27:Variety of chilli pepper
287:"Kashmiri Red Chillies"
139:Goan Peri-Peri masala.
108:
1044:Sweet piquanté pepper
949:'Red Savina' habanero
924:Hainan yellow lantern
157:Spices Board of India
106:
668:Diavoletto d'Abruzzo
432:www.indianspices.com
216:Everest Kashmiri Lal
112:Kashmiri Red Chilies
253:and snacks such as
165:Government of India
118:Kashmiri Laal Mirch
33:Kashmiri red chilli
989:African bird's eye
894:Chocolate habanero
109:
18:Kashmiri red chili
1100:
1099:
618:Beaver Dam pepper
285:Kapoor, Sanjeev.
169:Jammu and Kashmir
155:According to the
101:
100:
16:(Redirected from
1125:
1118:Kashmiri cuisine
1090:
1089:
1080:
1079:
748:New Mexico chile
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313:"Kashmiri Mirch"
309:
303:
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300:
299:
282:
251:tandoori chicken
173:Himachal Pradesh
145:Byadagi chillies
121:
82:
42:
30:
29:
21:
1133:
1132:
1128:
1127:
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1123:
1122:
1103:
1102:
1101:
1096:
1068:
1048:
1013:
973:
934:Madame Jeanette
904:Dragon's Breath
889:Carolina Reaper
858:
829:
800:Peperone crusco
778:Santa Fe Grande
608:Baklouti pepper
583:
575:
545:
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378:Hindustan Times
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345:Margaret's Home
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297:
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212:
185:
153:
151:Characteristics
93:1000 – 2000 SHU
62:Marketing names
54:Capsicum annuum
28:
23:
22:
15:
12:
11:
5:
1131:
1121:
1120:
1115:
1113:Indian cuisine
1098:
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1034:Bishop's crown
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868:
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854:Wild chiltepin
851:
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827:
822:
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584:
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566:
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543:
542:
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469:
444:
414:
402:Kashmir Reader
389:
372:(2021-07-11).
356:
328:
304:
292:Sanjeev Kapoor
273:
272:
270:
267:
246:
243:
232:Golden Harvest
226:48,000, while
220:Everest Spices
211:
208:
200:Scoville Scale
184:
181:
152:
149:
131:Everest Spices
99:
98:
95:
94:
91:
89:Scoville scale
85:
84:
76:
72:
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68:
67:
64:
58:
57:
50:
44:
43:
35:
34:
26:
9:
6:
4:
3:
2:
1130:
1119:
1116:
1114:
1111:
1110:
1108:
1093:
1085:
1083:
1075:
1074:
1071:
1065:
1064:Rocoto pepper
1062:
1061:
1059:
1057:
1056:
1051:
1045:
1042:
1040:
1037:
1035:
1032:
1030:
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1022:
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1007:
1005:
1002:
1000:
997:
995:
992:
990:
987:
986:
984:
982:
981:
980:C. frutescens
976:
970:
967:
965:
962:
960:
957:
955:
954:Scotch bonnet
952:
950:
947:
945:
942:
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937:
935:
932:
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927:
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922:
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917:
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871:
869:
867:
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852:
850:
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846:
844:
842:
841:
840:glabriusculum
837:
832:
826:
823:
821:
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816:
813:
811:
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741:
739:
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731:
729:
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724:
721:
719:
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713:Hungarian wax
711:
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703:Guntur Sannam
701:
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689:
688:Facing heaven
686:
684:
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656:
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644:
641:
639:
636:
634:
631:
629:
626:
624:
621:
619:
616:
614:
613:Banana pepper
611:
609:
606:
604:
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600:
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595:
591:
586:
582:
580:
572:
567:
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531:
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59:
56:
55:
51:
49:
45:
41:
36:
31:
19:
1055:C. pubescens
1053:
1018:
978:
884:Bhut jolokia
863:
839:
835:
723:Kashmiri red
722:
678:Er jing tiao
593:
589:
578:
537:
533:
529:
516:
508:
489:
485:
472:
461:. Retrieved
459:. 2021-01-03
456:
447:
436:. Retrieved
431:
406:. Retrieved
404:. 2021-07-16
401:
392:
381:. Retrieved
377:
370:Sanghvi, Vir
348:. Retrieved
344:
320:. Retrieved
316:
307:
296:. Retrieved
290:
265:for colour.
255:tiger prawns
248:
234:
227:
215:
213:
189:
186:
159:, under the
154:
142:
138:
124:
117:
111:
110:
52:
1020:C. baccatum
944:Naga Morich
865:C. chinense
825:Siling haba
693:Friggitello
623:Bell pepper
135:Vir Sanghvi
1107:Categories
1039:Lemon drop
648:Cheongyang
628:Bird's eye
492:: 629–630.
463:2021-07-26
438:2021-07-26
408:2021-07-26
383:2021-07-26
350:2021-07-26
322:2021-07-26
298:2021-07-26
269:References
210:Statistics
1004:Malagueta
879:Ají dulce
836:C. annuum
683:Espelette
658:Cubanelle
590:C. annuum
581:cultivars
317:NDTV Food
263:misal pav
259:pav bhaji
204:capsaicin
196:capsaicin
1082:Category
969:Pepper X
929:Infinity
919:Habanero
914:Habanaga
820:Shishito
805:Pimiento
718:Jalapeño
698:Guajillo
673:Dundicut
663:De árbol
638:Cascabel
579:Capsicum
428:"Chilli"
1092:Commons
1009:Tabasco
994:Kambuzi
939:Nagabon
909:Fatalii
815:Serrano
810:Poblano
790:Pasilla
758:Chimayó
753:Big Jim
653:Chilaca
643:Cayenne
633:Byadagi
237:has an
48:Species
999:Labuyo
874:Adjuma
849:Piquín
785:Padrón
773:Sandia
763:Fresno
743:Mulato
738:Medusa
733:Korean
708:Harmal
603:Aleppo
594:annuum
899:Datil
838:var.
795:Peter
768:No. 9
728:Khola
592:var.
526:(PDF)
482:(PDF)
245:Usage
222:) at
183:Color
261:and
190:The
171:and
83:Mild
75:Heat
1029:Ají
239:SHU
224:SHU
177:Goa
127:MDH
114:or
1109::
534:16
532:.
528:.
498:^
490:58
488:.
484:.
455:.
430:.
417:^
400:.
376:.
359:^
343:.
331:^
315:.
289:.
277:^
163:,
129:,
570:e
563:t
556:v
466:.
441:.
411:.
386:.
353:.
325:.
301:.
235:)
230:(
218:(
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
