Kashmiri chilli
A mild, deep-red Indian chilli grown for colour more than for heat.
Also: Kashmiri mirch, deghi mirch, Byadgi chilli, colour chilli
Kashmiri chilli is a long, wrinkled, bright red chilli that gives a rich red colour with little heat, around 1,000 to 2,000 Scoville units. Despite the name, much of it is grown in other parts of India, and the closely related Byadgi chilli of Karnataka is similar. It is what makes tandoori chicken, rogan josh and many restaurant curries blazing red without making them fiery. Cooks use it with hotter chillies to balance colour and heat independently. It is sold whole or ground. Fry the whole chillies in oil to release colour, or soak and grind into paste.