Dried chili whole is a versatile and bold ingredient used in many cuisines worldwide. Made by drying fresh chili peppers, the dried chili maintains its spicy flavor and adds a distinct flavor and heat to any dish.
In Latino cuisine, whole dried chili is used in many traditional dishes, such as enchiladas, tamales, and chili rellenos. In Asian cuisine, dried chili is a key ingredient in Szechuan dishes, Korean kimchi, and Thai curries. In fact, Thai cuisine is notorious for its use of whole dried chili, known as prik haeng, which can be found in many of their signature dishes.
One of the unique characteristics of whole dried chili is that it can be used whole, crumbled, or ground up to make chili powder. While dry, the chili remains intense in flavor and heat, so it is best to experiment with different quantities in recipes to find the perfect level of spiciness.
If you’re new to cooking with whole dried chili, it’s best to start with milder varieties, such as ancho or guajillo chilies. Once you become accustomed to their flavor and heat, you can move on to hotter varieties such as arbol or habanero.
One of the great things about whole dried chili is that it’s easy to store and lasts a long time. Store it in an airtight container in a cool, dry place, and it can last up to two years.
If you’re a fan of spicy food, then you have to explore the bold and spicy world of whole dried chili. Experiment with different types and levels of heat to create your own unique flavor combinations. Whether you’re making a chili con carne or spicing up your scrambled eggs, whole dried chili is sure to add a punch of heat and flavor to any dish you create.