Healthy Food Database
Chillies - dried
There are hundreds of varieties of chillies, all descended from the Central American chilli brought to Europe by Christopher Columbus. Dried chillies have a different flavour to fresh, as drying brings about a caramelization of the sugars, creating a more complex flavour profile. Varieties include Mexican chillies such as Ancho, Pasilla, Cascabel, Chipotle, Habanero, Mulato and New Mexico; also fiery bird's eye whole chillies; and Kashmiri and long chillies used in Asian and Indian curries.
Category: Spice
In Season:
all year
To Buy:
Buy dried chillies in whole form, chopped pieces (flakes) or powder. Make sure packaging is secure, as chillies are prone to insect infestation.
To Store:
Store chillies in airtight containers in a cool, dark place such as a pantry. In extremely humid areas, keep chillies in the fridge.
Tips & Tricks:
Add dried whole chillies to slow-cooked dishes such as soups, stews and curries. Flakes and powder can be added to virtually any food where a little heat kick is desired. Using whole, dried Mexican chillies such as Pasilla, Mulato or Ancho, shred very finely with a very sharp knife, and pile a little "nest" of shreds on icecream.
Cooking Tips:
Nutrition per 100 Grams:
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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