Kashmiri chile is from Kashmir, in the north of India. It’s a surprisingly sweet chile, with little heat, that famously imparts a deep color to any dish.
Today, of course, most Kashmiri chile is cultivated outside of Kashmir. Our own variety grows in southern India.
Ground Kashmiri chile is great in classics like tandoori, rogan josh or vindaloo. It also makes a great paprika substitute for soups and braises.