The Kashmiri chili, also known as Kashmiri Mirch or Kashmiri red chilli, is a mild Capsicum annuum cultivar prized in Indian cuisine primarily for its vibrant deep red color rather than intense heat. Originating from the Kashmir Valley and surrounding areas in Jammu and Kashmir and Himachal Pradesh, it delivers 1,000–2,000 Scoville heat units with a fruity, sweet profile.

Kashmiri chilies are typically sold dried as whole pods or ground into powder and flakes. The pods are long, thin, conical, and wrinkled with a striking deep red hue that provides exceptional color extraction (high ASTA value around 54). They add a rich crimson tint to curries, gravies, tandoori marinades, and snacks without overpowering spiciness. Flavor notes include fruity sweetness, mild tanginess, and a subtle smokiness. In traditional Kashmiri and broader Indian cooking, it is essential for dishes like rogan josh, pav bhaji, pickles, and chutneys. Due to high demand and limited authentic supply, it is sometimes substituted or confused with hotter varieties like Byadagi. The plant thrives in the cool, fertile soils of the Himalayan region and is harvested in winter.