CHILLI Kashmiri - 10 HEIRLOOM Seeds
An Indian chilli that is traditionally used dried.
Kashmiri chillies are thin fleshed, wrinkled and very mild, and not recommended for eating fresh. They start green and ripen to a deep attractive red, that, when dried and ground into a powder, will impart a lovely colour to any dish.
The plants are late maturing, tall – so will need support – and highly productive. This is the authentic chilli mentioned in so many Indian cookbooks.
How to Grow
In seed trays or in fertile well-drained garden soil or pots. 5mm deep, cover with fine soil and keep moist. Pick regularly to encourage further fruit growth. Harvest: As required, 12-14 weeks from sowing.
A propagation note will be supplied with the seed packet.
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