Kashmiri Chillies Whole Dried (25 x 1kg)

Whole dried Kashmiri chillies, also sold as Kashmiri mirch, are deep red chilli pods supplied in a bulk box for restaurants, takeaways, caterers and food manufacturers across the UK. They give curries, marinades and sauces a rich red colour with mild to medium heat, so chefs can colour a dish without making it fiery. The whole pods can be tempered in oil, soaked into a paste or ground in-house, which suits any commercial kitchen buying wholesale.

Key Features of Wholesale Kashmiri Chillies Whole Dried

• Bulk & Wholesale Supply: A bulk pack suits restaurants, takeaways and re-packers that use chillies every week and want fewer reorders.
• Trade Pricing: Buying at wholesale price is a cost-effective way to keep a core spice in stock and cost your menu with a steady trade price.
• Deep Red Colour: The pods are valued for the red tint they give to gravies, marinades and oils, even when used in small amounts.
• Mild to Medium Heat: The flavour is gentle and slightly fruity rather than sharp. Add hotter chillies alongside them when a dish needs more fire.
• Whole Pod Flexibility: Temper in hot oil, soak for 20 to 30 minutes and blend into paste, or dry-roast and grind to a fresh coarse or fine powder.
• Storage & Handling for Bulk Packs: Keep in a cool, dry place in an airtight container, away from damp and strong odours. Reseal after every use.

Popular Recipes Using Kashmiri Chillies in UK Kitchens

These dishes are regular menu items where whole Kashmiri chillies add colour and warmth.

• Rogan Josh: soaked and blended pods give the lamb gravy its red colour.
• Kadai Paneer: whole pods are roasted with coriander seed for the kadai masala.
• Butter Chicken: ground pods colour the marinade and the tomato sauce.
• Chicken Tikka Masala: chilli paste tints the tikka marinade and the creamy sauce.
• Tandoori Chicken: soaked pods are blended into the yoghurt marinade for a bright red finish.
• Lamb Biryani: whole pods are fried in ghee and layered into the masala.
• Tarka Dal: pods are sizzled in hot oil or ghee and poured over cooked lentils.
• Vindaloo Paste: rehydrated pods are blended with vinegar, garlic and spices.
• Chilli Garlic Sauce: soaked pods are blended with garlic for a colourful, mildly hot sauce.
• Chilli Oil: crushed pods are infused in hot oil for dumplings, noodles and pizza.
• Peri Peri Marinade: ground pods add red colour and depth to chicken marinades.

Why Choose Our Whole Dried Kashmiri Chillies for Your Business?

• Perfect for Restaurants: Whole pods let chefs build house masalas and pastes to their own recipe, so every curry on the menu stays consistent.
• Perfect for Takeaways: Keep a large stock on the shelf for busy weekends and use them in base gravies, where colour matters as much as flavour.
• Perfect for Caterers: Pods are easy to portion for large batches of curry and rice, and a bulk box covers repeat events without a rush order.
• Perfect for Food Manufacturers: Use them in sauces, pastes, pickles and ready meals where a stable red colour and mild heat are needed.
• Perfect for Wholesalers & Re-packers: A bulk buy gives you stock to re-pack into smaller bags for UK retail and cash and carry customers.

Wholesalers, chefs, caterers and food businesses of all sizes across the UK can buy in bulk at trade price and keep a dependable supply of colour and mild heat on hand. Order your bulk box of whole dried Kashmiri chillies today and keep your kitchen stocked.