Though originating in Central and South America, Kashmiri chilli has found its way into being a major component in Indian cuisine. India is one of the largest producers of chilies in the world. Kashmiri chilli can be added to curries, vegetable dishes, tomato sauce, soups and stews in whole, crushed and powdered forms as required by the recipe. A powder of Kashmiri red chillies can be added to marinades, and while frying onions and tomatoes for preparing curries.
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