Kashmiri chilli vs Byadgi chilli
Both are used for red colour more than maximum heat. They are not the same lot and should not be labelled interchangeably on a pack.
Culinary differences only. Traditional use is not scientific evidence of a medical effect.
Kashmiri chilli
कश्मीरी मिर्च · Capsicum annuum
Mild heat, vivid red colour — widely used for colour in gravies.
Full guide →Byadgi chilli
ब्याडगी मिर्च · Capsicum annuum
Named Indian chilli cultivar: Byadgi chilli.
Full guide →Flavour and kitchen job
Kashmiri is the North Indian tandoori reference. Byadgi is the Karnataka colour chilli in bisi bele bath and many commercial masalas.
When to use which
- Kashmiri chilli for Punjabi and Kashmiri gravies sold into the UK.
- Byadgi when you are cooking Karnataka food or a masala that specifies it.
Buy the named variety. ‘Deggi mirch’ blends are a different product again.
Recipes
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