Chilli Kashmiri Seeds | Isolated
Chilli Kashmiri Vegetable Seeds
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Chilli Kashmiri Vegetable Seeds


  • Mild heat.
  • Authentic Indian variety.
  • Vibrant Red Colour.
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CHILLI ‘Kashmiri’

Botanical Name: Capsicum annuum

‘Kashmiri chillies produce bright red, aromatic, mild-flavored chillies traditionally used as a dried powder in tandoori chicken. The fruit is 10 cm long, 2 cm wide, and ripens from green to red. The bushes are sturdy to about 1 m high and productive. It can be eaten fresh or used to make a fairly mild chili powder. Scoville heat scale 1,000 – 2,000 units.

Plant Type: Warm season, frost-tender annual

Plant Height: 100 cm

Sow When:

  • Temperate: Early spring – inside with extra heat; Spring
  • Subtropical: All year but avoid January – February
  • Tropical: All year but avoid January – February

Germination: 7 – 14 days

Depth: 6 mm deep

Position: Full sun

Sow Where: Into seedling pots, transplant when soil is warm

Soil Type: Fertile, well-drained soil, pH 5 – 6

Spacing: 45 cm between plants

Details: Avoid high nitrogen fertilizers as these will promote leaf growth at the expense of fruit; keep moisture constant

Harvest: 60 – 80 days for red fruit

Additional information

Weight N/A

25 Seed Count, 100 Seed Count

Product Specifications

  • Open pollinated.
  • Heirloom variety.
  • No Chemical Treatment.
  • Non-GMO.
  • Seeds per gram: Approx. 165.
  • Botanical name: Capsicum annuum.