Pepper · Capsicum annuum
Kashmiri
Kashmiri is a chili pepper (Capsicum annuum) with a published heat of 1,000 to 2,000 SHU. It comes from Kashmir, India. No sauce in the catalog lists it yet.
Published heat
Notes
- Used mostly for color
Sauces with Kashmiri
No sauce in the catalog lists this pepper yet.
Pepper facts
- Species
- Capsicum annuum
- Lowest published
- 1,000 SHU
- Highest published
- 2,000 SHU
- Origin
- Kashmir, India
- Color when ripe
- Red
- Source
- en.wikipedia.org Commercial or wiki source
This range comes from a commercial or wiki source (Wikipedia). It will be replaced when a university or journal figure is found.