Kashmiri Pepper

A super prolific pepper variety typically used in the powdered form to add color and heat to dishes. The fresh pepper has bright, citrusy notes and medium pungency. We love using the fresh pepper in cooked dishes. It adds the perfect amount of heat without being too overbearing. Just be careful if eating the peppers straight off the plant like we do… Some are much hotter than others!

This pepper variety was the first on our farm to turn red, despite our cooler climate. These plants tend to topple over because of how many peppers it produces at the same time so plan to stake or help support the plant. Can benefit from some shade if temperatures exceed 90 degrees.

Harvest peppers when red, place in oven on the lowest setting until peppers are totaly dry and blend into a powder or chili flake. We also really enjoyed cooking with the green pepper. It’s slight heat was a great addition to stir-frys and sautees!

25 seeds per packet.
Capsicum annuum