Use Kashmiri Chili Peppers Whole when color and aroma matter as much as heat. Kashmiri chiles are valued for their deep red color, gentle to moderate heat, and fruity flavor, which is why they are so useful in Indian curries, masalas, tandoori-style marinades, chile oils, and tempering.
They are a good choice when you want a dish to look richly red without turning punishingly hot. Toast or bloom them briefly, remove some seeds if you want less heat, and soak before blending into pastes or sauces.