Koshur lal mirch or Kashmiri red chillies are characterized by their ability to give a dark red colour to food, capable of colouring and adding flavour, while at the same time not allowing the food to become too pungent or spicy. Its one of the main ingredients, along with other spices, to make the masala tikki (ver), which is used in most dishes, for dry green vegetables, dals and curries like Rajma or Rogan Josh or fish curry.