All chilis originate in the Americas. They have travelled and are grown all over the world becoming integral to local cuisines everywhere.
Kashmiri chili is from Kashmir, in the north of India. It’s a surprisingly sweet chile, with heat, that famously imparts a deep colour to any dish.
Most Kashmiri chile is cultivated outside of Kashmir. Our own variety grows in southern India.
Ground Kashmiri chile is great in classics like tandoori, rogan josh or vindaloo.