Dried Chillies have been in use for centuries all over the world for the advantages they bring in the kitchen. Whether you are after a fiery heat for Thai cooking, or a warm, smoky heat for a Mexican dish, there’s usually a chilli for it. Dried Chillies were used thousands of years ago by the indigenous people of Central and South America. This is a region where chilli plants grew naturally, and they were harvested for their heat and flavour. As time went on and trade routes expanded, the use of dry chillies reached the Middle East, Asia and beyond.
But why dry chillies in the first place?
Like a great many foods, removing moisture content extends the life span of the chillies enormously. In this condition, you can store them until you need them, which was perfect for travelling long distances or to have a supply in the colder months. Drying chillies also intensifies the flavours, giving you a concentration of flavour in a small, convenient pod. They are actually very versatile as well, with lots of uses in the kitchen. Many of which you may not have thought of!
But before we get in to that, here are the chillies you can get from The Spice Cupboard. (Correct at time of writing – we’re always trying to add to our inventory!)
Dried Chillies we have available
African Birdseye Chillies – Often going by the name Piri Piri, these chillies have plenty of heat and lots of flavour. Travelling from Portugal to Africa in the 1500’s these small chillies rapidly became a staple in dishes all over the continent.
Ancho Chilli Grande – These chillies come from Mexico and have a sweet, slightly earthy flavour. Very popular in low and slow cooking such as stews and soups.
Cayenne Chilli – Cayenne Chilli Peppers are famous the world over for their delicious flavour and heat levels. Usually, this is what gives many curries their heat in India.
Chipotle Morita Chillies – Another Mexican classic, chipotle is a flavour that is gaining popularity all over the globe. These smoky, dry jalapenos add a hit of heat, layers of delicious flavours and an aroma to die for!
Ghost Chillies – The Naga Jolokia/ Bhut Jolokia, one time holder of the Worlds Hottest chilli title. These are incredibly hot and will add a huge amount of heat to your dishes. Popular with chilli heads everywhere to test their mettle! They’re not just about heat though – they can bring a lot of flavour to your foods too!
Kashmiri Chillies – Dried Kashmiri Chillies are a very popular ingredient, for a few reasons. Firstly, they’re not that hot. You can get plenty of delicious flavour (reason 2) from the pods without adding lots of heat. Perfect if you don’t like a burning tongue! Finally, a great reason many people choose them is the fact they impart colour to foods. They will colour dishes red, increasing visual interest and appeal.
Habanero Chillies – Dried Habanero Chillies are fiery little pods that will bring some serious heat to your foods. They aren’t just a one trick pony, though – they have a distinctive fruity flavour which pairs well with many foods. Just be sure everyone eating the food can handle the heat!
Uses for Dried Chillies
First off, however you use dry chillies, eating them does give you some healthy benefits. They’re a great source of vitamins A & C, adding to your daily requirements. The heat giving compound, capsaicin, also brings some good things to the table. It boosts metabolism, reduces appetite, and even has anti-inflammatory properties. They also taste great too!
A great way to use dried chillies is in making up your own spice blends. Chop them up or grind them with spices such as cumin, coriander and paprika (or whatever you like) to come up with personalised seasonings, rubs and marinades. You can use these on vegetables, chicken, red meats, vegetarian proteins and whatever else you want. Why not have a go at making your own hot sauce? Blend dried chillies with vinegar or oil, add garlic and herbs and your favourite ingredients to make something uniquely yours! You can, of course, just throw some chillies whole into a soup, stew or other slow cooking dish. The long heat time will really get those flavours infusing. If you’re using a Ghost Chilli, probably best to remove it before serving – not many people want to bite into that.
Oils and vinegars can be infused with chillies too, with each different chilli bringing something new to the flavour profile. They’re also great for pickling too, adding to the taste and heat levels of whatever you are pickling. Dried chillies are great for making spicy chutneys too, that will go well with many dishes. Finally, there are desserts! A little chilli in a brownie or truffle mix (or any other chocolate dessert) can really lift them with a little heat and sweetness. Just don’t overdo it!
Have you tried them yet?
Dried chillies really are a wonderful spice cupboard ingredient to have. They’re so versatile and will always add to the dish you are making. Whether you are after colour, flavour, heat (mild or extreme), there is a chilli you can use. Here at The Spice Cupboard, we have several varieties available, and we’re always on the lookout for more to add to the range. If we don’t currently have what you are looking for, check back now and then as it may crop up!
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