Kashmiri Whole Dried Red Chillies (Sabut Kashmiri Lal Mirch) - Photo 1

Kashmiri Whole Dried Red Chillies (Sabut Kashmiri Lal Mirch) - Photo 2

Kashmiri Whole Dried Red Chillies (Sabut Kashmiri Lal Mirch) - Photo 3

Kashmiri Whole Dried Red Chillies (Sabut Kashmiri Lal Mirch) - Photo 4

★★★★★ 4.9 9 Customer reviews

Kashmiri Whole Dried Red Chillies (Sabut Kashmiri Lal Mirch)

Also known as Marchwangan & Sabut Kashmiri Lal Mirch

Sun-Dried on Open Roofs — Dried the old traditional Kashmiri way

Direct From South Kashmir Farmers — Sourced from Anantnag & Kulgam

₹249 ₹399

Limited Seasonal Stock

100% Vegetarian Product

Select Pack Size: Free Delivery

250 g ₹249

500 g ₹399

1 kg ₹649

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Oct 7

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Air Dispatch

Oct 9 – Oct 11

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Packed & dispatched from Srinagar within 24 hours

Packed in Kulgam, J&K

Oct 7

Vacuum-sealed fresh & packed at Wanpora, Kulgam Warehouse

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Oct 8

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Oct 9

Sorted at destination air transit mail office & out for local dispatch

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Oct 9 – Oct 11

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Product Specifications

Origin, variety, net weight & packaging details

Product: Kashmiri Whole Dried Red Chillies (Sabut Kashmiri Lal Mirch)
Origin: Small farms in South Kashmir (Anantnag & Kulgam)
Variety / Grade: Kashmiri Sabut Lal Mirch
Net Weight: 250 g
Packaging: Airtight Jar / Vacuum-Sealed Pouch
Country of Origin: India

Product details

Harvest description & origin details

This is genuine Kashmiri Sabut Lal Mirch, which we locally call Marchwangan. In Kashmir homes and Wazwan cooking, this chilli is loved not for burning sharp heat, but for giving that rich, deep natural red colour and appetizing aroma to your curries like Rogan Josh, paneer, and dal.

We are sourcing these chillies directly from small family farms in South Kashmir (Anantnag and Kulgam belt). After harvest, the chillies are tied in strings and sun-dried the old traditional open-air way on roofs for many days until skin turns wrinkled and dark crimson red. We do not spray any artificial red colour, dye, oil coating, or chemicals on our chillies. What you receive is 100% pure sun-dried farm harvest.

Because this is natural farm produce and not factory-made, every chilli will not look like a plastic duplicate. Some will be little bigger, some smaller, some deep red, some slightly darker, with stems mostly attached. This natural difference is proof of real farm crop.

Why Kashmiri Sabut Marchwangan is Special

In Kashmiri households, Marchwangan is the soul of everyday food and Wazwan feasts. Unlike flatland chillies that are grown for extreme burning heat, true Kashmiri chillies develop a deep crimson red skin and sweet fruity warmth due to the cold mountain climate. When added to hot mustard oil or ghee, it releases natural carotenoid red colour that coats every bite of your curry beautifully.

Sourced Honestly From Kashmir Villages

We collect our whole dried chillies directly from local growers in South Kashmir. They are sun-dried on clean cloth mats under the clear autumn sun. We pack them whole with stem intact so you get unadulterated produce straight to your home.

How to use

For gravies: Soak whole chillies in warm water for 15 minutes and grind into a smooth paste. For tadka: Break 1 or 2 chillies by hand into hot oil or ghee for dal and sabzi. For fresh homemade powder: Remove stem and seeds, and grind in dry mixer jar.

Storage Instructions

Keep in an airtight jar in a cool, dry place away from direct sunlight and moisture. Always use dry spoon.

Questions and Answers

5 answered questions

Is this chilli very hot or spicy?

No, Kashmiri Marchwangan is famous because it is very mild in heat. It is used mainly to give curries that beautiful rich red colour and pleasant aroma, not burning teekhapan. You can use 3 to 5 chillies without making the food too hot.

Is any red colour powder or oil polish added?

Never. Many loose market chillies are dipped in colour dyes or mineral oils to look bright red. We never do that. The crimson red colour is 100% natural from the sun-drying process.

How to make smooth red paste for gravy like Rogan Josh?

Soak 4 to 5 whole chillies in warm water for 15 minutes until soft. Grind in a mixer with a little water into a smooth paste. Add this paste to warm oil or ghee at the start of your cooking. It gives restaurant-style natural red colour without acidity.

Why are all chillies not looking the exact same size?

Because this is natural farm produce hand-picked by farmers, not factory made. Some chillies will be long, some curved, some slightly darker red. This is completely natural.

How should I store this at home?

Keep inside an airtight glass or plastic jar in a dry corner of your kitchen. Keep away from water and always use a dry hand or spoon. It will stay fresh and colourful for 10 to 12 months.