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ProductKashmiri Chili
HS Code09042219
With Stem, Stemless 
Packing10/20/25 Kgs Jute/HDPE/PP Bag or Customized
Loading07 MTS (20 FT), 14 MTS (40FT)
AromaLow Spicy 
1000-2000 SHU (0.006-0.013%) 
50-60 ASTA (Red to Bright Red)
Size10 – 12 cm 
Shelf life1 Years in 5°C - 12°C Storage at Dry Place


        The importance of chili in spicing up a dull meal is known to all the food lovers and the kitchen mates. Different usage of chilies or peppers is in preparing vegetarian and non-vegetarian dishes, spicing the fast foods or snacks, as a preservative for pickles, and making of sauces and chutney. Due to its all-inclusive applications, the chili is fondly called as the “spice queen”. There are several varieties of chili peppers like the Teja S17 and Sanam S4/S10 in the high pungency category, 273 Wrinkle in medium type, Byadgi, and Kashmiri comes under low pungency. Among these, the Kashmiri peppers have a special place in our hearts, which is for its fleshy vegetable, high nutrient value, slightly pungent, and mild aromatic flavor.

        Kashmiri Chili is also known as Daggi Chilli, is one of the most popular and highly demanded peppers around the World. India is the largest producer, consumer, and exporter of the Kashmiri red peppers. The physical traits of Kashmiri dried chilly that is of a long size and bright red color. The pungency level present in this chili remains between 1,000 SHU – 2,000 SHU. The average length of the fully grown Kashmiri Red Chili lies in between 10-12 cms (without the stem) and has a deep color value of 50-60 ASTA. The farmworkers pluck the fresh chilies and clean them manually. After that, using the grading process, the ripen yellow/white chilies, leaves, odd-sized or small chilies, and damaged/broken chilies are removed. In Stemless Kashmiri chilies, the stem is separated by hands only. Based on the existence of stem, this variant is known as Kashmiri with stem or Kashmiri without stem. The Resham Patto is a similar variant of Kashmiri red chili, which has similar physical properties (10–12 cms long), pungency (5,000–10,000 SHU), and bright red color level (50–70 ASTA), and very low heat with the Scoville scale being zero. The dry form of fresh Kashmiri Red Pepper is obtained by the natural drying process below the sun. The powder form is produced by the grinding the Kashmiri Red Chilli. These powder form significantly enhances the aromatic flavor, with a reddish tinge on the prepared foods. The variant Resham Patto is mainly used for manufacturing the chili powder, which is less pungent and deep red in color.

        The Sky Agri Export can provide the best quality Kashmiri red chilies in dried forms. The company is flexible to receive customized orders from the clients in terms of quality, i.e., Premium, Best, Medium-Best, Medium quality, and different variants i.e., with a stem, and without a stem. The Kashmiri Red peppers are overwhelmingly demanded European Nations, Russia, the Middle East, and North America. Further, It can also be supplied in a bulk amount, over a given timeline and favorable export procedure.

Health/Medical benefits of Kashmiri red chilies in day to day consumption

The Dried Kashmiri red peppers contain an antioxidant that assists in controlling the levels of body cholesterol, improve digestion, and helps to burn more calories.

The Dry Red Kashmiri chili acts as detoxifiers of the respiratory system and anti-irritant for the stomach by removing waste and impurities.

The Kashmiri Capsicum/pepper can be used as an herb to facilitate carminative action in the gastrointestinal tract to prevent the gas formation or its proper expulsion so that flatulence is avoided.

The nutrient content in fleshy Kashmiri chilies is very high. It supplies the vitamins and minerals requirements equivalent to most of the green leafy vegetables.

Both Kashmiri chilies help the central nervous system, stimulate the blood flow, and used as Ayurvedic medicine to enhance digestion and to ease a sore throat.

The antibacterial and antifungal traits of Kashmiri chilies reduce the effects of nasal congestion or allergies, and other skin irritational symptoms and can fight sinusitis.

Kashmiri pepper powder can be combined with coriander seeds/leaves and ginger to provide relief in abdominal pain and nausea.

Culinary uses of Kashmiri red chilies

The fleshy Kashmiri Red Chilli can be directly fried by combining with gram flour and water to prepare crispy snacks or applied on burgers, pizzas, and sandwiches.

The Kashmiri Chilli powder can be applied to the grilled or roasted vegetarian and non-vegetarian food items to act as low pungent and aromatic masala.

The slight aromatic flavor with reddish color makes Dry Kashmiri chilly to be extensively used for low spicy vegetable curries and half-boiled sweetish meals.

The dried Kashmiri Chilli variants are applied to the low spicy fried rice, vegetable pulao, and fast foods like noodles and steamed momos.

The extracted color of Dried Kashmiri peppers is hugely popular among the food and beverage processing industries. Further, it is also considered a natural plant color and used as a colorant in many products.

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