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On Sale Dried long chillies are relatively mild and very tasty. Use for medium heat. Other Common Names Description & Use There are literally hundreds of different chillies, all of which descend from the original ones discovered by the Spanish when they found the Americas. Prior to this chillies were unknown to the rest of the world. The warming bite and delicious capsicum taste of chilli was warmly embraced by nearly every nation on earth, thus we find some form of capsicum or chilli in nearly every cuisine. Dried chillies have a very different flavour to fresh ones, as upon drying a caramelization of the sugars takes place which creates a delicious, robust taste not found in fresh chillies, in the same way a sun-dried tomato has a more complex flavour profile than a fresh one. Dried long Chillies are a practical everyday chilli that is chopped to make medium heat chilli flakes. Long chillies are suitable for all dishes that call for dry chilli. Produce of India packed in Australia. Weight: 22 grams Product reviewsSkip to content
 Chilli Dried WholeChilli Dried Whole$3.95 – $19.95 Hot or mild? Thailand – 500g – Small in size, hot in flavour Chilli Dried Whole quantity
DescriptionDried Chillies – Whole Boy Brand Chillies – Mild100g, 500g and 1kg Flavour: Mild Size: Medium Product of India Smaller Chillies – Hot500g Flavour: Hot Product of Thailand Kashmiri Stemless Whole1kg Kashmiri Stemless Mild Product of India Teja Whole1kg I used to have quite a few chilli plants in my backyard and used to enjoy bumper crops all year long. I used to give them away as gifts when visiting friends, which was very welcomed. With the remaining chillies, I would make chilli sauce or freeze them. Sometimes, I would dry them and keep them in a bottle. In Australia, drying chillies is normally done in the warmer months, like summer. The process is pretty straight forward. First, wash the chillies thoroughly, and dry them with a kitchen cloth. After that, place them on a tray and spread them out. If the weather is hot and sunny, place them under the sun. If it is a cloudy day, place the tray in the house and air them. If it is under the sun, the dried chillies are normally ready within a few days. If they are in the home, just leave them out in the air for several days; they should be dry in about a week. Once the chillies are dried, store them in a clean air tight container. A good quality dried chilli is relatively soft, not overly shriveled and still has some lovely chilli fragrance. How long can you keep dried chillies? If I am not mistaken, they can be kept in a clean airtight container for a few years. Even though it won’t go bad, I would not recommend more than two years. They may lose their aroma and the skin would be too dry, or sometimes they can be moldy or even rot. How do you use dried chillies? Add to dishes – The one dish that I would add dried chillies to is Kiam Chye Boay. I would add about 5-6 dried chillies (depending on the dish size & how tolerant are you to chillies) to this dish. It adds some spiciness to the sourish dish. Make chilli/curry paste – however, you need to rehydrate the dried chilli beforehand. Add the dried chilli pods to warm water and soak for a few minutes. De-seed the rehydrated chillies and blend them with the spices. Make chilli flakes – this is one thing I ask for when ordering Italian dishes, such as pasta, spaghetti or pizza. The flakes just add to the aroma and spiciness (heat) of the dish. Our Chilli Range:
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How many red chillies in 50 grams?Fifty grams of chili is equivalent to about three to four tablespoons of dried chili peppers. Those who had more than 50 grams of the spice a day almost had double the risk of memory decline and poor cognition, and the decline was even more significant for slim participants.
Which dry chilli is best?A Guinness Book record holder, Bhut Jolikia is certified as the hottest chilli in the world. It is also known as 'ghost pepper' and is cultivated in Arunachal Pradesh, Assam, Nagaland and Manipur. It is most popularly used in combination with dried or fermented fish and pork.
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