Spices · Spice
Kashmiri chili
Capsicum annuum · also called Kashmiri red chilli, Kashmiri mirch, Kashmiri laal mirch, deggi mirch
Kashmiri chili is a mild, deep-red dried chili, used mostly to give Indian curries and tandoori dishes a rich red colour without much heat. No study has tested it on its own. Large studies of people who eat chili link it to fewer deaths, but they cannot show chili is the cause. The main cautions are burning of the gut, skin and eyes, allergy, and red powders that have been found with banned dyes.
General information, not medical advice. Last substantive update · Not medically reviewed. A named clinician has not signed off on this page. How this page is made
About Kashmiri chili
Kashmiri chili is a colouring and flavoring spice, not a remedy. It is a mild dried chili that turns food a deep red. Studies of people who eat chili are encouraging but cannot prove cause, and chili can burn the gut, skin and eyes.
What it is
Kashmiri chili, or Kashmiri red chilli (laal mirch), is a mild type of Capsicum annuum, the same species as many other chilies and sweet peppers. GBIF confirms the species and its family, the nightshades. The dried pod is the part used. Wikipedia says it is grown mainly in Jammu and Kashmir and Himachal Pradesh in India, with some in Goa, and harvested in winter.
The name is used loosely. Wikipedia says Byadagi chilies are often used in its place because demand is high. The sources we read do not give a history of the variety.
Heat, flavor and colour
Most sources put Kashmiri chili at 1,000 to 2,000 Scoville heat units, about the level of a poblano. The taste is fruity and a little sweet, with a hint of smoke and a slightly bitter finish. It is prized for its deep red colour more than for heat.
One caution. Wikipedia reports that India's Consumer Education and Research Centre listed two retail "Kashmiri" powders at 48,000 and 60,000 Scoville units. The source does not explain this, so a product with the name may not be the true mild type.
In the kitchen
Kashmiri chili is sold as whole dried pods or ground powder, and powder is the more common form. Cooks use it in curries and gravies, tandoori chicken, kebabs, tikka masala, dum biryani, marinades, pickles and chutneys, and to colour pav bhaji and misal pav.
If you cannot find it, one hot-pepper site says sweet paprika works in a pinch but is less fruity. Chopping dried pods can still cause chili burn, so the same site advises gloves. The sources we read give no tested rules for when to add it or how long it keeps, so we give none.
Nutrition in a typical portion
USDA FoodData Central has no entry for Kashmiri chili, and we found no other nutrient source, so we give no nutrient table. A teaspoon of any ground chili is a small amount of food, so it is a flavoring and colouring, not a meaningful source of nutrients.
What the research shows
No study tested Kashmiri chili. The strongest food evidence is observational. Cohorts of 16,179 US adults and 22,811 Italian adults, and a pooling of four cohorts with 564,748 adults, linked regular chili or spicy food with lower death risk. Chili eaters may differ in other ways, so this does not show cause.
Pooled trials found no effect of red pepper or capsaicin on blood pressure or heart rate. Case-control studies linked a lot of chili to higher risk of esophageal cancer, with opposite results in South America and Europe, and an umbrella review called the overall health effect unclear.
Food versus supplements and skin products
Kashmiri chili in food, capsaicin capsules and capsaicin patches or creams are three different things. A Cochrane review found a prescription 8% patch helped about 10% more people than a comparison patch with certain nerve pain. That result applies to a skin medicine, not to chili in food.
Amounts
This page gives no amounts to eat. Ask a doctor, pharmacist or dietitian about supplements, especially if you take medicines.
At a glance
Traditional uses history, not proof
- Cooking: curries, gravies, tandoori dishes, kebabs, marinades, pickles and chutneys
- Colouring dishes such as pav bhaji and misal pav
- No traditional medicine use for this variety was found in the sources we read
Studied for research
- Death from any cause: low certainty, observational studies of chili in general
- Heart disease death: low certainty, observational studies
- Blood pressure: low certainty, no clear effect
- Digestive-tract cancer: mixed, a possible harm signal
- Nothing has been tested on Kashmiri chili itself
Main compounds
- Capsaicin (source of the burn; a lower level in this mild type)
- Red pigments that give the colour (not studied here)
Common forms
- Whole dried pods
- Ground powder (the usual form)
- Flakes
- Capsaicin capsules and extracts (concentrated, not the spice)
- Capsaicin patches and creams (skin medicines)
Research links: Review: spicy food and chili peppers and multiple health outcomes (2022) · Pooled cohort study: spicy chilli food and death (2021) · Memorial Sloan Kettering: Cayenne · Wikipedia: Kashmiri red chilli · Research Library · Genes & Biomarkers Library
What it is and its history
- Accepted scientific name
- Capsicum annuum
- Naming authority
- L. (GBIF accepted)
- Common names
- Kashmiri chili (English); Kashmiri red chilli (English); Kashmiri mirch (Hindi/Urdu (transliterated)); Kashmiri laal mirch (Hindi (transliterated)); Deggi mirch (Hindi/Urdu (transliterated))
- Family or group
- Solanaceae (the nightshade family), per GBIF.
- Classification
- Plantae > Tracheophyta > Magnoliopsida > Solanales > Solanaceae > Capsicum > Capsicum annuum
- Native range
- Not verified from a source read.
- Habitat
- Not verified. Wikipedia, citing India's Spices Board, says Kashmiri chilies are mainly grown in Jammu and Kashmir and Himachal Pradesh, with some in Goa, and harvested in winter.
- What it looks like
- Roots: Not verified.; Stems: Not verified.; Leaves: Not verified.; Flowers: Not verified.; Fruit: Dried pods are long, conical and wrinkled, deep red (PepperScale, Wikipedia; secondary sources).
- Cultivation
- Not verified.
- Harvest and processing
- Spice and Life describes dry-roasting washed, sun-dried pods and grinding them to make powder at home (a cook's blog). Commercial processing was not verified.
- Look-alikes and adulterants
- Name: Byadagi chilies; Note: Wikipedia says they are often used as a substitute because demand for Kashmiri chilies is high.; Name: Sweet paprika; Note: PepperScale says it can be used in a pinch; it is easier to find but less fruity.; Name: Cayenne and ordinary chili powder; Note: Spice and Life describes chili powder as made from hotter chilies, with a reddish-brown colour and more heat.
- Sustainability and conservation
- Not assessed.
Photographs
Traditional use and history history, not clinical proof
| Tradition or era | Documented use | Source |
|---|---|---|
Traditional use shows how it was used. It does not show that it works or is safe today.
What is inside, and how it may work
What it contains and how those compounds act in cells and animals. Laboratory and animal mechanisms are not proven effects in people.
Main compounds
| Compound | Family | Where it is concentrated | Activity studied | Level of evidence |
|---|---|---|---|---|
| Capsaicin PubChem 1548943 | capsaicinoid | Fruit Wikipedia gives a capsaicin value of 0.325% for Kashmiri chilies and says a 1999 study found 0.126%, which shows how much quality varies. Not checked against a primary source. | The compound mainly responsible for the burning feel; activates the TRPV1 receptor on nerve endings (MSK). 14 16 19 | Human data |
Mechanisms, receptors and pathways
| Target or pathway | Gene or receptor | What was found | Level |
|---|---|---|---|
| TRPV1 receptor (heat and pain sensing) | TRPV1 | Capsaicin activates TRPV1 on tongue neurons, causing the burning feel (MSK). The reflux trial authors suggest TRPV1-sensitive pathways in the stomach behave differently in reflux. 14 10 | Human data |
Absorption, metabolism and elimination
- Absorption
- Not found for food. MSK says capsaicin causes mucosal vasodilation and may alter uptake of other drugs.
- Distribution
- Not found.
- Metabolism
- Animal data suggest effects on CYP3A and P-gp (MSK).
- Elimination
- Not found.
- Bioavailability
- Not established.
Isolated compounds versus whole extracts
The death studies are about eating chili and spicy food. The blood pressure trials mixed red pepper and capsaicin. Capsaicin skin patches and creams are a third thing: medicines with their own evidence and warnings. Findings in one group do not carry over to another. Kashmiri chili is a milder variety, and no study tested it on its own.
Nutritional composition
No nutrient figures are given for Kashmiri chili. A search of the USDA FoodData Central SR Legacy (April 2018) spice file held in the project on 2026-10-26 found no entry for it, and we found no other nutrient source. A teaspoon of any ground chili is a small amount of food, so it is a flavoring and colouring, not a meaningful source of nutrients.
2 mixed findings4 low certainty1 not enough evidence
What was looked at
The 7 benefits and uses checked for Kashmiri chili, each with how strong the evidence is. Tap one to open it.
- Death from any cause (people who eat chili often)Low certainty
- Heart disease death (people who eat chili often)Low certainty
- Overall health effect of spicy food (review of reviews)Mixed findings
- Reflux and upper-gut symptomsLow certainty
- Digestive-tract cancer risk (possible harm signal)Mixed findings
- Nerve pain relief from capsaicin skin productsLow certainty
- Traditional uses and lab or animal workNot enough evidence
Lab markers tracked in the studies
Blood pressure and heart rate
What is Kashmiri chili good for?
The studied uses and how strong the human evidence is for each. Nothing was tested on Kashmiri chili itself. Most of it is observational research on chili in general, or about capsaicin products.
Benefits, one by one
Each card is a research question, not a promise. Tap a goal to filter. Open a card to see the studies, doses and limits.
Death from any cause (people who eat chili often)
Low certaintyLarge studies that followed people for years found that regular eaters of chili or spicy food were less likely to die in the follow-up period. These are observational studies, so they cannot show chili is the cause. None of them tested Kashmiri chili.
3 studiesHot red chili pepper, chili sauce or chili oil eaten as food; reporte…
Studies, doses and limits
What the trials found
A US cohort (16,179 adults), an Italian cohort (22,811 adults) and a pooling of 4 cohorts (564,748 adults).
Results
US cohort: death 21.6% in chili eaters versus 33.6% in non-eaters; adjusted hazard ratio 0.87. Italian cohort: chili more than 4 times a week versus none or rare, hazard ratio 0.77. Pooled cohorts of spicy food (chilli pepper, sauce or oil): hazard ratio 0.88.
Effect sizes as reported
Hazard ratios 0.87 (95% CI 0.77 to 0.97), 0.77 (0.66 to 0.90) and 0.88 (0.86 to 0.90): roughly 12 to 23 percent lower death risk in regular eaters.
Why this rating
Observational studies in which chili eaters may differ in diet, income, smoking and other habits. The results point the same way in several countries but cannot show cause.
Form and dose studied
Hot red chili pepper, chili sauce or chili oil eaten as food; reported as how often, not as amounts. The varieties were not named as Kashmiri.
Who was studied
Adults in the United States, Italy, China and Iran.
Limits
Frequency came from questionnaires. Spicy food in general, not Kashmiri chili, which is a milder variety.
Why researchers looked
Chili and spicy food are eaten daily in many countries, so researchers asked whether regular eaters live longer.
Proposed mechanism Unknown
Not shown. In the Italian cohort, known heart-risk blood markers explained only a small part of the link.
A proposed mechanism does not show that the effect happens in people.
See the safety section. A lower death risk in studies does not mean more heat is safer.
Heart disease death (people who eat chili often)
Low certaintyThe same studies found fewer deaths from heart disease in regular chili eaters. Stroke results were mixed. This is an association, not proof.
2 studiesChili, chili sauce or chili oil eaten as food.
Studies, doses and limits
What the trials found
The Italian cohort and the pooling of 4 cohorts.
Results
Italian cohort, more than 4 times a week versus none or rare: cardiovascular death HR 0.66, ischemic heart disease death HR 0.56, cerebrovascular death HR 0.39. Pooled cohorts: cardiac death HR 0.82, but cerebrovascular death not significantly different (HR 0.79, 0.53 to 1.17; results varied a lot between studies).
Effect sizes as reported
HR 0.66 (0.50 to 0.86); 0.56 (0.35 to 0.87); 0.39 (0.20 to 0.75); pooled cardiac 0.82 (0.73 to 0.91).
Why this rating
Observational. The Italian cohort found a stroke link but the pooling did not, so the stroke picture is mixed.
Form and dose studied
Chili, chili sauce or chili oil eaten as food.
Who was studied
Adults in Italy and in the pooled cohorts.
Limits
Observational; questionnaires; chili in general, not Kashmiri chili.
Why researchers looked
Capsaicin acts on nerve and blood-vessel receptors, so researchers looked at heart outcomes.
Proposed mechanism Unknown
Not shown in these studies.
A proposed mechanism does not show that the effect happens in people.
See the safety section.
Overall health effect of spicy food (review of reviews)
Mixed findingsA review of eleven reviews called the overall health effect of spicy food and chili peppers unclear. It found links to lower death and heart disease, and also links to some cancers.
1 studiesSpicy food and chili peppers eaten as food.
Studies, doses and limits
What the trials found
11 systematic reviews with 27 findings.
Results
The authors say the health effect is unclear, with direct links to esophageal, gastric and gallbladder cancer and negative links (lower risk) with metabolism, mortality and cardiovascular disease. They describe spicy food as typically safe but say high-quality proof is lacking.
Effect sizes as reported
Not summarised in the abstract.
Why this rating
The authors themselves call the effect unclear; findings point in different directions.
Form and dose studied
Spicy food and chili peppers eaten as food.
Who was studied
Adults worldwide.
Limits
Review of mostly observational work; chili in general.
Why researchers looked
Many studies point different ways, so researchers gathered the existing reviews.
Proposed mechanism Unknown
Not assessed in the abstract.
A proposed mechanism does not show that the effect happens in people.
Includes a possible harm signal for some digestive cancers (see the other file).
Reflux and upper-gut symptoms
Low certaintyIn a small trial, a chili dose in capsules brought on more abdominal burning in people with reflux. Healthy volunteers did not notice a difference. This is a reason for caution, not a benefit.
1 studiesRed chili powder in capsules, 2 g once, not a cooked dish.
Studies, doses and limits
What the trials found
A randomized, double-blind crossover trial of 30 people (15 healthy, 15 with non-erosive reflux).
Results
In reflux patients, chili caused more abdominal burning (p < 0.05), less fullness and a trend toward more heartburn (p = 0.06) than placebo. In healthy volunteers, symptoms were similar.
Effect sizes as reported
See results; no single effect size.
Why this rating
One very small trial with a single dose in capsules.
Form and dose studied
Red chili powder in capsules, 2 g once, not a cooked dish.
Who was studied
Adults in Thailand.
Limits
Very small, capsules, one dose, not Kashmiri chili.
Why researchers looked
Chili is blamed for heartburn and indigestion, and capsaicin acts on nerves in the gut.
Traditional use
Chili is traditionally used for digestion; this was not tested here.
Proposed mechanism Human data
The authors suggest nerve pathways that respond to capsaicin (TRPV1) work differently in reflux.
A proposed mechanism does not show that the effect happens in people.
If chili brings on heartburn or stomach pain, ask a doctor.
Digestive-tract cancer risk (possible harm signal)
Mixed findingsA pooling of case-control studies linked high chili intake to higher risk of some digestive cancers, mainly esophageal. Results ran the opposite way in South American and European studies. This does not show chili causes cancer.
2 studiesHigh versus low chili intake, as defined in each study.
Studies, doses and limits
What the trials found
14 case-control studies with 5,009 GI cancers among 11,310 participants.
Results
High chili intake was linked to higher risk of GI cancers overall (OR 1.64, 95% CI 1.00 to 2.70) and esophageal cancer (OR 2.71, 1.54 to 4.75), with no significant link for gastric or colorectal cancer. Higher in Asian, African and North American studies; lower in South American and European studies.
Effect sizes as reported
OR 1.64 (1.00 to 2.70); esophageal OR 2.71 (1.54 to 4.75); Asia OR 2.50; Africa 1.62; North America 2.61; South America 0.50; Europe 0.30.
Why this rating
Case-control studies only, with opposite results by region. The umbrella review also links chili to some cancers and to lower death.
Form and dose studied
High versus low chili intake, as defined in each study.
Who was studied
Adults in Asia, Africa, the Americas and Europe.
Limits
Recall bias; cause not shown; chili in general, not Kashmiri chili.
Why researchers looked
Chili is eaten in large amounts in some regions where these cancers are common.
Proposed mechanism Unknown
Not shown.
A proposed mechanism does not show that the effect happens in people.
This is a possible harm signal and is repeated in the safety file.
Nerve pain relief from capsaicin skin products
Low certaintyA prescription 8% capsaicin patch helped about 10% more people than a comparison patch in some nerve-pain conditions. A low-strength cream did not have enough data. These are skin medicines, not the spice.
2 studiesPrescription 8% patch; 0.075% cream. Not the spice and not capsules.
Studies, doses and limits
What the trials found
Cochrane review of 8 studies (2,488 people) of the 8% patch; Cochrane review of 6 studies (389 people) of 0.075% cream.
Results
About 10% more people with postherpetic neuralgia felt much or very much improved with the high-concentration patch than with active placebo (moderate-quality evidence). Pain-reduction results were very low quality. For low-concentration cream, there were insufficient data, and skin reactions were common (NNH 2.5).
Effect sizes as reported
NNT 8.8 versus 7.0 for active placebo (2 studies, 571 people); NNH for low-dose cream 2.5.
Why this rating
Moderate to very low quality evidence, per the reviewers.
Form and dose studied
Prescription 8% patch; 0.075% cream. Not the spice and not capsules.
Who was studied
Adults with chronic nerve pain.
Limits
Skin medicines; do not apply to eating chili.
Why researchers looked
Capsaicin can switch off pain-sensing nerve endings with repeated or strong exposure.
Proposed mechanism Human data
Capsaicin acts on the TRPV1 receptor on pain nerves.
A proposed mechanism does not show that the effect happens in people.
Local reactions were common. Use only as directed by a clinician.
Traditional uses and lab or animal work
Not enough evidenceChili is used in traditional cooking and medicine for digestion and circulation. Lab work on tumor cells goes both ways. None of this shows an effect from eating Kashmiri chili.
1 studiesCapsaicin, mostly in lab models.
Studies, doses and limits
Results
MSK says there is continued controversy over whether chili compounds act as a carcinogen, co-carcinogen or anti-carcinogen. It describes cytotoxic effects in cell lines and also a possible promotion of spread in colorectal cancer cells at certain concentrations.
Why this rating
Lab and animal work, plus tradition. No human trial for Kashmiri chili.
Form and dose studied
Capsaicin, mostly in lab models.
Who was studied
Cell lines and animals.
Limits
Cannot be applied to eating food.
Why researchers looked
Traditional use and lab interest in capsaicin.
Traditional use
MSK describes cayenne as traditionally used for digestion and circulation.
Proposed mechanism Laboratory research
Lab and animal only.
A proposed mechanism does not show that the effect happens in people.
None.
Connections to the rest of health
How Kashmiri chili connects to the rest of our health knowledge graph. Every link says what kind of connection it is. A safety link (for example to the liver) is a warning, not a benefit. A study that merely mentions a topic never creates a benefit link.
Explore every connection: goals, body systems, organs, symptoms, genes
A. Wellness goals
| Connected to | Kind of connection | Evidence status | Context | Studies |
|---|---|---|---|---|
| Preventive Wellness | Low certainty | Death from any cause (people who eat chili often): Large studies that followed people for years found that regular eaters of chili or spicy food were less likely to die in the follow-up period. These are observational studies, so they cannot show chili is the cause. None of them tested Kashmiri chili. Overall health effect of spicy food (review of reviews): A review of eleven reviews called the overall health effect of spicy food and chili peppers unclear. It found links to lower death and heart disease, and also links to some cancers. | 5 3 9 1 4 | |
| Healthy Aging | Low certainty | Death from any cause (people who eat chili often): Large studies that followed people for years found that regular eaters of chili or spicy food were less likely to die in the follow-up period. These are observational studies, so they cannot show chili is the cause. None of them tested Kashmiri chili. | 5 3 9 | |
| Heart Health | Low certainty | Heart disease death (people who eat chili often): The same studies found fewer deaths from heart disease in regular chili eaters. Stroke results were mixed. This is an association, not proof. | 3 9 | |
| Digestive Health | Low certainty | Reflux and upper-gut symptoms: In a small trial, a chili dose in capsules brought on more abdominal burning in people with reflux. Healthy volunteers did not notice a difference. This is a reason for caution, not a benefit. | 10 | |
| Pain Relief | Low certainty | Nerve pain relief from capsaicin skin products: A prescription 8% capsaicin patch helped about 10% more people than a comparison patch in some nerve-pain conditions. A low-strength cream did not have enough data. These are skin medicines, not the spice. | 7 6 | |
| Preventive Wellness | Not enough evidence | Traditional uses and lab or animal work: Chili is used in traditional cooking and medicine for digestion and circulation. Lab work on tumor cells goes both ways. None of this shows an effect from eating Kashmiri chili. | 14 |
B. Body systems
| Connected to | Kind of connection | Evidence status | Context | Studies |
|---|---|---|---|---|
| Whole Body | Biological association | Low certainty | Studied for: Death from any cause (people who eat chili often) Studied for: Overall health effect of spicy food (review of reviews) | 5 3 9 1 |
| Cardiovascular System | Biological association | Low certainty | Studied for: Heart disease death (people who eat chili often) | 3 9 |
| Digestive System | Biological association | Low certainty | Studied for: Reflux and upper-gut symptoms Studied for: Digestive-tract cancer risk (possible harm signal) | 10 4 1 14 |
| Nervous System | Biological association | Low certainty | Studied for: Nerve pain relief from capsaicin skin products | 7 6 |
| Skin | Biological association | Low certainty | Studied for: Nerve pain relief from capsaicin skin products | 7 6 |
C. Body parts and organs
| Connected to | Kind of connection | Evidence status | Context | Studies |
|---|---|---|---|---|
| Stomach | Adverse effect or risk | Documented risk | Caused more abdominal burning than placebo in a small trial of people with non-erosive reflux; MSK lists stomach irritation and pain. Preparation or compound: Chili powder in capsules; capsaicin |
10 14 |
I. Biomarkers
| Connected to | Kind of connection | Evidence status | Context | Studies |
|---|---|---|---|---|
| Blood pressure and heart rate | Biological association | Low certainty | Measured in trials: no clear change. A lab change is not the same as a health benefit. | 11 |
J. Genes, receptors and enzymes
L. Active compounds
Each connection is stored with the ingredient, the connected record, the kind of connection, the evidence status, the supporting studies, the preparation or compound involved, and a review date (last reviewed October 26, 2026).
Evidence at a glance: what the research found for 7 outcomes
Each outcome below is one thing researchers measured. Certainty is how far the evidence can be trusted, not how well it works. The full studies are on the next tab.
The evidence
The research centre for Kashmiri chili. Every record here was checked against PubMed or the publisher's page; we never list a study we have not verified.
Evidence by outcome
Bars show how many studies we found for each outcome, not how well it works. People are added up across trials only (reviews are not added, to avoid double counting).
How we rate evidence
High certainty
Several well-run trials or reviews agree; further research is unlikely to change the picture much.
Moderate certainty
Good trials point the same way, but some doubt remains.
Low certainty
Small, short or inconsistent trials. The finding could change with better research.
Very low certainty
Very little or very weak human data. Treat as a possibility only.
Mixed findings
Trials or reviews disagree with each other.
Not enough evidence
Not enough human research to say either way.
Evidence against
Good research found no benefit, or found harm.
We take the reviewers' own risk-of-bias and GRADE statements where they exist, and otherwise judge from study size, design, consistency, directness and whether a product matches what is sold. Many publications do not make evidence high. Method note: Research on this variety is thin, so this page is smaller than others. We re-read Wikipedia, PepperScale, Spice and Life and the Memorial Sloan Kettering cayenne page, searched USDA FoodData Central, and read PubMed abstracts for each study. Only abstracts were read for PubMed studies. Items we could not verify are flagged in the research gaps.
Study library: every study we checked 19
| Study | Design | People | Product, dose, length | Result |
|---|---|---|---|---|
| Ao 2022 Spicy Food and Chili Peppers and Multiple Health Outcomes: Umbrella Review. Mol Nutr Food Res · PMID 36111960 · DOI |
Umbrella review |
Humans; 11 systematic reviews with 27 findings | Spicy food and chili peppers eaten as food fruit Not reported as a dose |
The authors judged the health effect of spicy food and chili peppers unclear. Direct links were found with esophageal, gastric and gallbladder cancer; negative links (lower risk) with metabolism, mortality and cardiovascular disease. They call spicy food typically safe but say high-quality proof is lacking. Methods, limits and fundingOutcomes: Many health outcomes Limitations: Review of reviews; the underlying studies are mostly observational. Funding and conflicts: Authors declared no conflict of interest. Read: abstract |
| Berghea 2025 Spices, herbs and allergic reactions in children: myth or reality - a narrative review with scoping approach. Front Allergy · PMID 41306764 · DOI |
Narrative review |
Children (case reports, clinical, immunologic and regulatory sources) | Spices and herbs eaten as food fruit Not reported as a dose |
Spice and herb allergy is increasingly recognised in children, from mild mouth reactions to anaphylaxis. Pepper is among the spices most often implicated, and cross-reaction with pollens (birch, mugwort) is common. Oral food challenge is the gold standard for diagnosis. Methods, limits and fundingOutcomes: Allergic reactions Limitations: Narrative review; not a rate of allergy. The abstract does not single out chili. Funding and conflicts: No commercial conflicts declared; one author is a journal editorial board member (stated as having no impact). Read: abstract |
| Bonaccio 2019 Chili Pepper Consumption and Mortality in Italian Adults. J Am Coll Cardiol · PMID 31856971 · DOI |
Cohort study |
22811 Adults in the Moli-sani cohort, Italy, median follow-up 8.2 years |
Chili pepper eaten as food (how often, by food-frequency questionnaire) fruit Not reported as a dose Median follow-up 8.2 years |
1,236 deaths. Eating chili more than 4 times a week versus none or rare: all-cause death HR 0.77 (95% CI 0.66 to 0.90); cardiovascular death HR 0.66 (0.50 to 0.86); ischemic heart disease death HR 0.56 (0.35 to 0.87); cerebrovascular death HR 0.39 (0.20 to 0.75). Known heart-risk blood markers explained only a little of the link. Methods, limits and fundingOutcomes: All-cause and cardiovascular death Limitations: Observational. Food-frequency questionnaire. Chili in general, not Kashmiri chili. Funding and conflicts: Abstract lists no funding or conflict statement; not checked further. Read: abstract |
| Chen 2022 Association between chili pepper consumption and risk of gastrointestinal-tract cancers: A meta-analysis. Front Nutr · PMID 36407551 · DOI |
Meta-analysis |
11310 Adults in 14 case-control studies (5,009 GI cancers) |
High chili pepper consumption (as reported in each study) fruit Not reported as a dose · vs Low or no consumption |
High chili intake was linked to higher risk of GI cancers overall (OR 1.64, 95% CI 1.00 to 2.70) and esophageal cancer (OR 2.71, 1.54 to 4.75), with no significant link for gastric or colorectal cancer. By region: higher in Asian (OR 2.50), African (1.62) and North American (2.61) studies, but lower in South American (0.50) and European (0.30) studies. Methods, limits and fundingOutcomes: Gastric, esophageal and colorectal cancer risk Limitations: Case-control studies only (recall bias; cause not shown). Results differ widely by region. Funding and conflicts: Authors declared no commercial or financial relationships. Read: abstract |
| Chopan 2017 The Association of Hot Red Chili Pepper Consumption and Mortality: A Large Population-Based Cohort Study. PLoS One · PMID 28068423 · DOI |
Cohort study |
16179 US adults in the NHANES III survey, followed a median of 18.9 years |
Hot red chili pepper eaten as food (how often, by questionnaire) fruit Not reported as a dose Median follow-up 18.9 years · vs People who did not eat hot red chili |
4,946 deaths. Total death 21.6% in chili eaters versus 33.6% in non-eaters. After adjustment the hazard ratio was 0.87 (95% CI 0.77 to 0.97), a 13% lower hazard. Vascular death showed similar but not significant trends. Methods, limits and fundingOutcomes: Total and cause-specific death Limitations: Observational: chili eaters may differ in other ways. Hot red chili in general, not Kashmiri chili. Funding and conflicts: Authors declared no competing interests. Read: abstract |
| Derry 2012 Topical capsaicin (low concentration) for chronic neuropathic pain in adults. Cochrane Database Syst Rev · PMID 22972149 · DOI |
Systematic review |
389 Adults with chronic nerve pain (6 studies, all before 1996) |
0.075% capsaicin cream on the skin fruit Several times daily for 6+ weeks · vs Placebo cream |
Too few data to pool; the authors found insufficient data to say the low-concentration cream works. Local skin reactions were more common with capsaicin (NNH 2.5, 95% CI 2.1 to 3.1). Methods, limits and fundingOutcomes: Pain relief and local skin reactions Limitations: Old, small studies; a skin product, not food. Funding and conflicts: Cochrane review; funding not checked. Read: abstract |
| Derry 2017 Topical capsaicin (high concentration) for chronic neuropathic pain in adults. Cochrane Database Syst Rev · PMID 28085183 · DOI |
Systematic review |
2488 Adults with chronic nerve pain (8 studies) |
8% capsaicin patch applied to skin (prescription medicine) fruit Single application · vs Placebo or 0.04% capsaicin |
In postherpetic neuralgia about 10% more people felt much or very much improved with the high-concentration patch than with active placebo (moderate-quality evidence); the pain-reduction results were very low quality. Local reactions were common; serious adverse events were similar (3.5% versus 3.2%). Methods, limits and fundingOutcomes: Patient-reported improvement, pain reduction Limitations: A skin medicine, not food. Evidence downgraded for sparse data and possible publication bias. Funding and conflicts: Cochrane review; funding not checked. Read: abstract |
| Essuman 2023 Pesticide Residues and Unauthorized Dyes as Adulteration Markers in Chilli Pepper and Tomato. Int J Food Sci · PMID 36684413 · DOI |
Review of alerts n/a |
887 Rapid Alert System for Food and Feed (RASFF) reports over four decades (887 assessed, 446 on chilli pepper and tomato) |
Processed chilli pepper and tomato products fruit Not reported as a dose |
India was the country of origin with the most reported cases for chilli pepper. Unauthorized dyes (Sudan I, III, IV, orange II, rhodamine B, para red) and unapproved pesticides were found; almost all dyes exceeded the EU detection range of 0.5 to 1 mg/kg. Methods, limits and fundingOutcomes: Dyes and pesticide residues Limitations: Alert reports show what was caught, not how common it is. Chilli pepper in general, not Kashmiri. Funding and conflicts: Authors declared no conflict of interest. Read: abstract |
| Ofori-Asenso 2021 Association of Spicy Chilli Food Consumption With Cardiovascular and All-Cause Mortality: A Meta-Analysis of Prospective Cohort Studies. Angiology · PMID 33657876 · DOI |
Meta-analysis |
564748 Adults in 4 cohort studies (US, China, Italy, Iran), median follow-up 9.7 years |
Spicy food (chilli pepper, chilli sauce or chilli oil) eaten regularly fruit Not reported as a dose |
Regular spicy-food eaters had 12% lower risk of death from any cause (pooled HR 0.88, 95% CI 0.86 to 0.90) and lower cardiac death (HR 0.82, 0.73 to 0.91). Cerebrovascular death was not significantly different (HR 0.79, 0.53 to 1.17; I2 72.2%). Methods, limits and fundingOutcomes: All-cause, cardiac and cerebrovascular death Limitations: Only 4 studies; observational. Spicy food in general, not Kashmiri chili. Funding and conflicts: Abstract lists no funding or conflict statement; not checked further. Read: abstract |
| Patcharatrakul 2020 Acute Effects of Red Chili, a Natural Capsaicin Receptor Agonist, on Gastric Accommodation and Upper Gastrointestinal Symptoms in Healthy Volunteers and Gastroesophageal Reflux Disease Patients. Nutrients · PMID 33291700 · DOI |
Randomized crossover trial |
30 15 healthy volunteers and 15 people with non-erosive reflux disease (NERD), Thailand |
Red chili powder in capsules fruit 2 g, single dose Single dose, crossover · vs Placebo capsules |
In NERD patients, chili caused more abdominal burning (p < 0.05), less fullness, and a trend toward more heartburn (p = 0.06) than placebo. In healthy volunteers, symptoms after chili and placebo were similar. Methods, limits and fundingOutcomes: Stomach volume after a meal; upper gut symptoms Limitations: Very small; capsules, not food; one dose; red chili not Kashmiri. Funding and conflicts: Authors declared no conflict of interest. Read: abstract |
| Shirani 2021 The effect of red pepper/capsaicin on blood pressure and heart rate: A systematic review and meta-analysis of clinical trials. Phytother Res · PMID 34676607 · DOI |
Meta-analysis |
Adults in clinical trials of red pepper or capsaicin | Red pepper or capsaicin (food or supplements, as in each trial) fruit Not reported as a dose |
No significant effect on systolic pressure (0.43 mmHg, 95% CI -1.15 to 2.01), diastolic pressure (-0.45 mmHg, -2.14 to 1.24) or heart rate (-0.60 bpm, -1.97 to 0.78). The authors concluded red pepper/capsaicin had no effect. Methods, limits and fundingOutcomes: Systolic and diastolic blood pressure, heart rate Limitations: High heterogeneity between studies. Mixed red pepper and capsaicin products; not Kashmiri chili. Funding and conflicts: Not stated in the abstract. Read: abstract |
| Velazquez 2023 Spice and Herb Frauds: Types, Incidence, and Detection: The State of the Art. Foods · PMID 37761082 · DOI |
Review n/a |
Review of spice and herb fraud literature and RASFF alerts | Spices and herbs fruit Not reported as a dose |
The authors say herbs and spices are vulnerable to fraud, partly because they are mostly sold powdered, and describe detection methods and prevention measures. Methods, limits and fundingOutcomes: Types and incidence of fraud Limitations: General review of spices, not specific to Kashmiri chili. Funding and conflicts: Authors declared no conflict of interest. Read: abstract |
| s-gbif GBIF Backbone: Capsicum annuum L. (usageKey 2932944) · Source |
Reference database n/a |
Methods, limits and fundingRead: full-text | ||
| s-msk-cayenne Memorial Sloan Kettering Cancer Center: About Herbs, Cayenne · Source |
Health agency n/a |
Methods, limits and fundingRead: full-text | ||
| s-pepperscale PepperScale: Kashmiri Chili Guide · Source |
Reference site n/a |
Methods, limits and fundingRead: full-text | ||
| s-pubchem-capsaicin PubChem: Capsaicin (CID 1548943) · Source |
Reference database n/a |
Methods, limits and fundingRead: full-text | ||
| s-spiceandlife Spice and Life: Kashmiri Chili Powder · Source |
Food blog n/a |
Methods, limits and fundingRead: full-text | ||
| s-usda-none USDA FoodData Central SR Legacy (April 2018), search for Kashmiri chili · Source |
Reference database n/a |
Methods, limits and fundingRead: full-text | ||
| s-wiki-kashmiri Wikipedia: Kashmiri red chilli · Source |
Encyclopedia n/a |
Methods, limits and fundingRead: full-text |
What we do not know yet
- No study tested Kashmiri chili for any health outcome.
- The death studies are observational and cover chili or spicy food in general.
- Heat, colour and capsaicin figures come from Wikipedia and a hot-pepper website, not a primary source.
- USDA has no entry for Kashmiri chili, so no nutrient table is given.
- The medicine interaction points come from a hospital information page and animal data.
- Adulteration reports cover chilli pepper in general, not Kashmiri powder in particular.
- FDA, EFSA, WHO, NCCIH, LiverTox and LactMed statements on chili as food were not located.
How new research is added
New studies are found by a saved PubMed search and placed in a review queue before the page changes.
Lab markers
What changed in blood or saliva tests during trials. A changed number is not the same as feeling or being healthier, and we give no "normal ranges".
Other 1
Blood pressure and heart rate
No clear change in trials
Blood pressure is the force of blood on artery walls; heart rate is beats per minute.
Low certaintyResults and what it means
Why it was measured
Main markers of heart and stroke risk.
Statistical vs. clinical meaning
Little or no effect; between-trial differences were high.
Safety implication
None reported in the abstract.
| Study | Result | People | Product |
|---|---|---|---|
| 11 | No significant effect on systolic pressure (0.43 mmHg, 95% CI -1.15 to 2.01), diastolic pressure (-0.45 mmHg, -2.14 to 1.24) or heart rate (-0.60 bpm, -1.97 to 0.78) | Adults in clinical trials | Red pepper or capsaicin (food or supplements) |
Safety
What studies and official sources say about side effects, medicines and who should check first. Each point shows what kind of evidence it comes from.
Main points to know 6
- Mild, but still a chili. Kashmiri chili is a mild variety (about 1,000 to 2,000 Scoville heat units according to Wikipedia and PepperScale), but it still contains capsaicin. Chili can burn the mouth, gut, skin and eyes. Handling dried pods can still cause chili burn, so a hot-pepper site advises gloves when chopping them. Wash hands afterwards and keep them away from your eyes. Expert opinion 19 15 14
- Products sold as Kashmiri may be hotter. Wikipedia reports that India's Consumer Education and Research Centre listed two retail Kashmiri powders at 48,000 and 60,000 Scoville units, far above the 1,000 to 2,000 usually given. The source does not explain this. If you are sensitive to heat or have reflux, taste a small amount first. Secondary source 19
- Reflux and indigestion can flare. In a small trial, chili in capsules caused more abdominal burning than placebo in people with non-erosive reflux. Healthy volunteers did not notice a difference. Clinical trial 10
- Quality: banned dyes have been found in chilli products. A review of European food-alert reports found banned dyes (Sudan I, III, IV, orange II, rhodamine B and para red) and unapproved pesticides in chilli pepper, with India the most-reported origin. Wikipedia also cites brick powder as a form of adulteration of Kashmiri powder. Red powders are a known target because colour sells. Buy from a seller you trust. Cross sectional 8 12 19
- Allergy is possible. A 2025 review says spice allergy in children ranges from mild mouth reactions to anaphylaxis, and lists pepper among spices most often implicated. MSK reports anaphylaxis in one man after a meal containing a chili pepper. Review 2 14
- Concentrated products are not the same as the spice. MSK says supplements are stronger than culinary herbs and can interact with medicines. Its interaction statements are about capsaicin, mostly as supplements, and it says clinical relevance is unknown for several of them. Authoritative guidance 14
Side effects 6
| Effect | How often | Severity and recovery | Evidence |
|---|---|---|---|
| Burning in the mouth and throat, sweating, runny nose, eye irritation MSK lists sweating, eye or nose irritation among side effects of cayenne. | Not established | Usually mild and temporary Usually settles | Authoritative guidance 14 |
| Stomach irritation and stomach pain MSK lists these as common oral side effects; the reflux trial showed more abdominal burning. | Not established | Mild to moderate Usually settles | Authoritative guidance 14 10 |
| Skin burn after handling chilies (contact dermatitis) MSK describes a woman who got a hand burn after preparing a meal with red chili peppers. | Not established | Mild Resolved by itself in the MSK case | Case report 14 15 |
| Allergic reaction, rarely anaphylaxis One reported case after a chili meal; spice allergy is recognised in children. | Not established | Mild to severe Treatable; needs medical care if severe | Case report 14 2 |
| Raised blood pressure after very large amounts MSK reports it in two men after large amounts of chili peppers; the original reports were not read. Pooled trials found no effect on average blood pressure. | Not established | Not stated Not stated | Case report 14 |
| Stomach lining damage and bleeding in volunteers MSK reports it in healthy volunteers who ate dietary capsicum; the original report was not read. | Not established | Not stated Not stated | Case report 14 |
Liver
No liver injury from chili as food was found in the sources read. MSK mentions kidney or liver toxicity only as a reason to avoid capsaicin with cyclosporin. LiverTox was not checked. 14
How often. No frequency was found.
Monitoring. No monitoring advice was found.
This is a safety connection. It is not evidence that Kashmiri chili supports liver health.
Medicines and supplements 5
| With | Why it matters | Importance | Evidence | What to do |
|---|---|---|---|---|
| Cyclosporin (transplant medicine) prescription | In animal models, long-term high-dose capsaicin raised cyclosporin availability (MSK). | MSK says capsaicin should be avoided in transplant patients to reduce risk of kidney or liver toxicity and nerve toxicity. | Authoritative guidance Low certainty 14 | Ask the transplant team before using chili supplements. MSK sets no rule for chili in food. |
| Blood pressure medicines (antihypertensives) and ACE inhibitors prescription | MSK says capsaicin may affect the actions of antihypertensives or increase cough linked to ACE inhibitors. | Stated by MSK without clinical detail. Pooled trials found no average effect of red pepper on blood pressure. | Authoritative guidance Low certainty 14 11 | If you take blood pressure medicine, ask a pharmacist about chili supplements. |
| Theophylline prescription | Animal models indicate capsaicin may increase theophylline absorption (MSK). | Clinical relevance not determined, per MSK. | Animal research Very low certainty 14 | Ask a pharmacist if you take theophylline and use chili supplements. |
| Antiplatelet drugs, CYP3A substrates and P-gp substrates prescription | Animal models indicate capsaicin has antiplatelet effects and may alter drug absorption and metabolism (MSK). | Clinical relevance not determined, per MSK. | Animal research Very low certainty 14 | Ask a pharmacist before using chili supplements with these medicines. |
| Food amounts of Kashmiri chili food | The sources read name no medicine interaction for chili used in cooking; MSK's statements concern capsaicin supplements. | Authoritative guidance Not enough evidence 14 | If you take medicines and are unsure, ask a pharmacist. |
Who should check first 3
| Situation | Advice | Evidence |
|---|---|---|
| Allergy to chili or pepper plants | Avoid it and see an allergist. | Authoritative guidance 2 14 |
| Reflux, heartburn or sensitive stomach | Chili may bring symptoms on. If it does, ask a doctor. | Clinical trial 10 14 |
| High blood pressure or heart conditions, with chili supplements | MSK says to talk to your provider before using cayenne supplements. This concerns supplements, not food. | Authoritative guidance 14 |
Overdose, product quality and regulators
Summary. No toxicity from chili used as a spice was found in the sources read. The documented harms are burning, stomach irritation, skin burns, allergy and rare case reports at large amounts.
Animal. MSK describes animal data on cyclosporin and drug absorption only.
Human doses studied. Not given here.
High dose or long term signals. MSK reports high blood pressure in two men after large amounts of chili peppers and stomach lining damage with bleeding in volunteers (original reports not read). The umbrella review calls spicy food typically safe but says high-quality proof is lacking.
Overdose response. Not found.
Genotoxicity. Not researched.
Chilli products sold in Europe have been found with banned dyes and unapproved pesticide residues, with India the most-reported origin. These come from alert reports and do not give a rate for Kashmiri chili.
Banned dyes and pesticides. A review of 887 European alert reports (446 on chilli pepper and tomato) found Sudan I, III, IV, orange II, rhodamine B and para red in chilli pepper or tomato, with almost all dye levels above the EU detection range of 0.5 to 1 mg/kg. Unapproved pesticides included acetamiprid, chlorpyrifos and others. 8
Fraud in powdered spices. A review says powdered spices are especially open to fraud and describes detection and prevention methods. 12
Brick powder. Wikipedia states brick powder is one form of adulteration of Kashmiri powder. The primary source was not opened. 19
| Body | Action | Date |
|---|---|---|
| Memorial Sloan Kettering Cancer Center (US hospital) (United States) | Says it is generally safe to add cayenne peppers to dishes, advises talking to a healthcare provider before cayenne supplements, and advises avoiding cayenne in pregnancy and breastfeeding. source | 2026-07-15 |
When to get medical help
- Trouble breathing, swelling of the lips, face or throat, or widespread hives after eating chili
- Vomiting blood or black stools after very spicy food or chili supplements
- Severe burning pain in the chest or stomach that does not settle
- Chili in the eye that is still painful after rinsing with water
Stop using the product and contact a clinician or emergency service. In the US, Poison Control is 1-800-222-1222.
General information only, not medical advice. Ask a clinician or pharmacist before use, especially with medicines, in pregnancy or with a health condition. See the Natural Remedy Safety guide.
Frequently asked questions
Is Kashmiri chili hot?
What does Kashmiri chili taste like?
What can I use instead of Kashmiri chili?
Is Kashmiri chili the same as chili powder?
No. Spice and Life describes ordinary chili powder as made from hotter chilies and more reddish-brown. Kashmiri powder is mild and bright red.
Does eating chili help you live longer?
Is it good for my heart?
Can chili cause cancer?
Is it bad for reflux?
In a small trial, chili made abdominal burning worse in people with reflux. If chili brings on symptoms, ask a doctor.
Can it interact with medicines?
MSK says capsaicin supplements may affect blood pressure medicines, theophylline and cyclosporin. It does not state these for chili in food. Ask a pharmacist if you take these medicines.
Is it safe in pregnancy?
MSK says to avoid cayenne in pregnancy and breastfeeding. It gives no limit for mild chili in cooking, so ask your midwife or doctor.
Can you be allergic to chili?
Explore by health goal
Preventive WellnessHealthy AgingHeart HealthDigestive HealthPain Relief
Editorial transparency
- Written by
- AlternativeMed editorial team. Research compiled with AI assistance, then checked against the sources listed.
- Medical review
- None. This page has not been reviewed by a physician or pharmacist.
- First published
- 2026-10-26
- Last substantive update
- 2026-10-26
- How we research
- Research on this variety is thin, so this page is smaller than others. We re-read Wikipedia, PepperScale, Spice and Life and the Memorial Sloan Kettering cayenne page, searched USDA FoodData Central, and read PubMed abstracts for each study. Only abstracts were read for PubMed studies. Items we could not verify are flagged in the research gaps.
- How we rate evidence
- See "How we rate evidence" in the Evidence tab.
- Independence
- No product is promoted on this page. No affiliate links are shown.
Sources 19
Each source was opened and checked. Where we read only the abstract, it says so. The small numbers in the text point here.
- Ao Z, Huang Z, Liu H. Spicy Food and Chili Peppers and Multiple Health Outcomes: Umbrella Review.. Mol Nutr Food Res. 2022. PMID 36111960. DOI 10.1002/mnfr.202200167. (abstract)
- Berghea EC, Feketea G, Cosoreanu MT, et al.. Spices, herbs and allergic reactions in children: myth or reality - a narrative review with scoping approach.. Front Allergy. 2025. PMID 41306764. DOI 10.3389/falgy.2025.1698559. (abstract)
- Bonaccio M, Di Castelnuovo A, Costanzo S, et al.. Chili Pepper Consumption and Mortality in Italian Adults.. J Am Coll Cardiol. 2019. PMID 31856971. DOI 10.1016/j.jacc.2019.09.068. (abstract)
- Chen C, Zhang M, Zheng X, Lang H. Association between chili pepper consumption and risk of gastrointestinal-tract cancers: A meta-analysis.. Front Nutr. 2022. PMID 36407551. DOI 10.3389/fnut.2022.935865. (abstract)
- Chopan M, Littenberg B. The Association of Hot Red Chili Pepper Consumption and Mortality: A Large Population-Based Cohort Study.. PLoS One. 2017. PMID 28068423. DOI 10.1371/journal.pone.0169876. (abstract)
- Derry S, Moore RA. Topical capsaicin (low concentration) for chronic neuropathic pain in adults.. Cochrane Database Syst Rev. 2012. PMID 22972149. DOI 10.1002/14651858.CD010111. (abstract)
- Derry S, Rice AS, Cole P, Tan T, Moore RA. Topical capsaicin (high concentration) for chronic neuropathic pain in adults.. Cochrane Database Syst Rev. 2017. PMID 28085183. DOI 10.1002/14651858.CD007393.pub4. (abstract)
- Essuman EK, Teye E, Dadzie RG, Sam-Amoah LK. Pesticide Residues and Unauthorized Dyes as Adulteration Markers in Chilli Pepper and Tomato.. Int J Food Sci. 2023. PMID 36684413. DOI 10.1155/2023/5337150. (abstract)
- Ofori-Asenso R, Mohsenpour MA, Nouri M, et al.. Association of Spicy Chilli Food Consumption With Cardiovascular and All-Cause Mortality: A Meta-Analysis of Prospective Cohort Studies.. Angiology. 2021. PMID 33657876. DOI 10.1177/0003319721995666. (abstract)
- Patcharatrakul T, Kriengkirakul C, Chaiwatanarat T, Gonlachanvit S. Acute Effects of Red Chili, a Natural Capsaicin Receptor Agonist, on Gastric Accommodation and Upper Gastrointestinal Symptoms in Healthy Volunteers and Gastroesophageal Reflux Disease Patients.. Nutrients. 2020. PMID 33291700. DOI 10.3390/nu12123740. (abstract)
- Shirani F, Foshati S, Tavassoly M, et al.. The effect of red pepper/capsaicin on blood pressure and heart rate: A systematic review and meta-analysis of clinical trials.. Phytother Res. 2021. PMID 34676607. DOI 10.1002/ptr.7217. (abstract)
- Velazquez R, Rodriguez A, Hernandez A, Casquete R, Benito MJ, Martin A. Spice and Herb Frauds: Types, Incidence, and Detection: The State of the Art.. Foods. 2023. PMID 37761082. DOI 10.3390/foods12183373. (abstract)
- . GBIF Backbone: Capsicum annuum L. (usageKey 2932944). . . (full-text)
- . Memorial Sloan Kettering Cancer Center: About Herbs, Cayenne. . . (full-text)
- . PepperScale: Kashmiri Chili Guide. . . (full-text)
- . PubChem: Capsaicin (CID 1548943). . . (full-text)
- . Spice and Life: Kashmiri Chili Powder. . . (full-text)
- . USDA FoodData Central SR Legacy (April 2018), search for Kashmiri chili. . . (full-text)
- . Wikipedia: Kashmiri red chilli. . . (full-text)
Where to buy
Check the label first. Whatever you buy, look for these:
- Whole or ground: whole spices keep their flavor longer
- The origin and a packed-on or best-by date for freshness
- Organic or non-irradiated labeling if that matters to you
- A resealable, airtight container
Talk to a pharmacist or doctor before you start any supplement, especially if you take medicines. See the Safety tab for interactions.
Support our free guides: as an Amazon Associate we earn from qualifying purchases. Full disclosure.
