Just for the record
Capsicum familly which includes  all chillis and what some call bell peppers
When red and ripe and  and ground the result is Paprika Deggi mirch Kashmir mirch and any other chilli powder including Cayenne
The hard bit is finding whats in the packets

MA at last your getting to" know your onions"

Hi Chewytikka
I used to grow them but imo there over-rated I prefer the reliable cayenne chilli dries well and powders up quite fine It seems a lot of effort to get a reddish colour

Hi MA
?  answer ;D

Chewytikka

N.Ox
Do you actually have and use Kashmiri Chillis (Whole or Powdered)
or are you just musing again, as you don

Hi Ap
In short, the BIR Courses have become very popular, to say the least.

If the courses are that good why the travelling roadshow?
punters should be queing up fot it

Hi MA
Lots of confusion all round its a shame we have to be detectives to get what we want part of the modern world I suppose
They don't look like Kashmiris to me are the mild and fruity or bitter?

Hi MA
You just got to search them out you will know when you found the pukka stuff.A good Asian store owner should know " Caveat emptor" as they say in Hull

Over the years I have noticed the trend towards Kashmiri chillis top chefs feel in the dark if they do not use them so what is going on?   
Most Kashmiri chillis are not the ones sought after but other common chillis passed off to the consumer at a silly price it is the same and even worse with powders.
The true Kashmiri chilli is a deep crimson with a smooth, shiny, thin skin It is about 5 cm long by 2.5 cm wide and has a nice fruity flavour. Heat level is medium.
If there is a bitterness there not Kashmiris the powders are very suspect
Its a pity that some home cooks buy the rubbish then assume Kashmiris are all bitter
If anyone gets and real ones keep the seeds they are like gold dust

Hi Chrisnw
I too like this base as well as jb base So I was wondering what it would taste like with the garlic tarka my nexr mission