{"id":2493,"date":"2020-04-16T08:45:47","date_gmt":"2020-04-16T07:45:47","guid":{"rendered":"https:\/\/tradicuisine.com\/?page_id=2493"},"modified":"2020-04-16T08:45:47","modified_gmt":"2020-04-16T07:45:47","slug":"piment-kashmiri","status":"publish","type":"page","link":"https:\/\/tradicuisine.com\/index.php\/ingredients-indispensables\/cuisine-indienne\/piment-kashmiri\/","title":{"rendered":"Piment Kashmiri"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Le piment <strong><em>kashmiri<\/em><\/strong> ou <em><strong>kashmiri mirch<\/strong><\/em> (\u0915\u0936\u094d\u092e\u0940\u0930\u0940 \u0932\u093e\u0932 \u092e\u093f\u0930\u094d\u091a) est un piment originaire de la r\u00e9gion du Cachemire, dans le nord de l&rsquo;Inde entre le Pakistan et la Chine, et de nos jours principalement cultiv\u00e9 dans le sud de l&rsquo;Inde. Le piment <em>kashmiri<\/em> est g\u00e9n\u00e9ralement s\u00e9ch\u00e9 avant d&rsquo;\u00eatre vendu entier ou moulu. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ce piment aux notes fruit\u00e9s est tr\u00e8s parfum\u00e9 et l\u00e9g\u00e8rement piquant, se situant \u00e0 2 milles environ sur l&rsquo;\u00e9chelle de Scoville qui permet de mesurer la force des piments. Sur cette \u00e9chelle, le <em>kashmiri<\/em> est consid\u00e9r\u00e9 comme un piment relev\u00e9\/chaud, l\u00e9g\u00e8rement moins piquant que le piment d&rsquo;Espelette, et dix fois moins fort que le piment de Cayenne qualifi\u00e9 de torride. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dans la cuisine indienne, le piment <em>kashmiri<\/em> est aussi tr\u00e8s appr\u00e9ci\u00e9 pour sa couleur rouge vif permettant de donner aux plats une jolie coloration rouge sans les rendre trop piquants, comme par exemple dans le fameux poulet tandoori. <\/p>\n\n\n\n<h3 class=\"wp-block-heading\">O\u00f9 trouver du piment kashmiri ?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">On en trouve dans certaines \u00e9piceries indiennes pr\u00e8s du m\u00e9tro Gare du Nord (comme <a href=\"https:\/\/www.facebook.com\/pages\/VS-Co-Cash-Carry\/297969607306161\">VS CO Cash and Carry<\/a>) ou du m\u00e9tro La Chapelle (comme <a href=\"https:\/\/velan.paris\/magasins\">Velan<\/a>), mais on peut aussi en acheter en ligne :<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><a href=\"https:\/\/epicesdecru.com\/products\/epices\/piment-kashmiri\">Epicesdecru.com (entier)<\/a><\/li><li><a href=\"https:\/\/www.mesepices.com\/mes-epices\/piments\/piment-de-kashmiri-mirch-en-poudre.html\">Mesepices.com (moulu)<\/a><\/li><li><a href=\"https:\/\/dockdesepices.com\/piments\/301-piment-kashmiri.html\">Dockdesepices.com (moulu)<\/a><\/li><li><a href=\"https:\/\/www.capsicums.fr\/piments\/piments-en-poudre\/kashmiri-mirch\/\">Capsicums.fr (moulu)<\/a><\/li><li><a href=\"https:\/\/www.inde-epices.com\/epices\/36-piment-kashmiri-poudre.html\">Inde-epices.com (moulu)<\/a><\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Quel substituts au piment kashmiri ?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Si vous n&rsquo;avez pas de piment <em>kashmiri<\/em>, vous pouvez le remplacer par un m\u00e9lange de paprika et de piment d&rsquo;Espelette en quantit\u00e9 \u00e9gale.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le piment kashmiri ou kashmiri mirch (\u0915\u0936\u094d\u092e\u0940\u0930\u0940 \u0932\u093e\u0932 \u092e\u093f\u0930\u094d\u091a) est un piment originaire de la r\u00e9gion du Cachemire, dans le nord de l&rsquo;Inde entre le Pakistan et la Chine, et de nos jours principalement cultiv\u00e9 dans le sud de l&rsquo;Inde. Le piment kashmiri est g\u00e9n\u00e9ralement s\u00e9ch\u00e9 avant d&rsquo;\u00eatre vendu entier ou moulu. Ce piment aux &hellip;<\/p>\n<p class=\"read-more\"> <a class=\"\" href=\"https:\/\/tradicuisine.com\/index.php\/ingredients-indispensables\/cuisine-indienne\/piment-kashmiri\/\"> <span class=\"screen-reader-text\">Piment Kashmiri<\/span> Lire la suite\u00a0\u00bb<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":1937,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","site-sidebar-layout":"default","site-content-layout":"default","ast-global-header-display":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","footnotes":""},"class_list":["post-2493","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tradicuisine.com\/index.php\/wp-json\/wp\/v2\/pages\/2493","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tradicuisine.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tradicuisine.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tradicuisine.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tradicuisine.com\/index.php\/wp-json\/wp\/v2\/comments?post=2493"}],"version-history":[{"count":0,"href":"https:\/\/tradicuisine.com\/index.php\/wp-json\/wp\/v2\/pages\/2493\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/tradicuisine.com\/index.php\/wp-json\/wp\/v2\/pages\/1937"}],"wp:attachment":[{"href":"https:\/\/tradicuisine.com\/index.php\/wp-json\/wp\/v2\/media?parent=2493"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}