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An integral part of Indian cuisine, the Descriptions of Chilli can be traced to Central and South America, from where it found its way to our country via the Portuguese traders. Today a wide variety of Chilli is grown in India - ranging from mildly pungent to extremely hot. Kashmiri chilly is lower on the heat scale and less pungent than the other variants of chillies found in India. Kashmiri Mirch, due to its deep red colour and the milder flavour is mostly used in dishes to lend its colour to curries, vegetable preparations, and sauces.