Red Teja chili and Kashmiri chili are two distinct varieties prized in culinary circles for their unique characteristics. Red Teja chili, originating from India, is renowned for its intense heat and vibrant red color, making it a favorite for adding spice and color to dishes. It is commonly used in Indian cuisine, especially in spicy curries and sauces.
On the other hand, Kashmiri chili, also from India but specifically from the Kashmir region, is prized not just for its moderate heat but for its deep red color and mild, fruity flavor. It is often used to impart a rich red hue to dishes without overwhelming them with heat, making it popular in Kashmiri and Mughlai cuisines.
