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Dried long chillies are relatively mild and very tasty. Use for medium heat.
Other Common Names
Teja, Aji, Red Pepper. Botanical Name: (Capsicum annuum)
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 reviews
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Chilli Dried Whole
Chilli Dried Whole
$3.95 – $19.95
Hot or mild?
Thailand – 500g – Small in size, hot in flavour
Boy Brand – 100g, 500g and 1kg – Medium in size, Mild in flavour
India 1kg – EXTRA Hot, small, TEJA
India – 1kg Stemless, Mild, KASHMIRI
Chilli Dried Whole quantity
- Description
- Additional information
- Reviews (0)
Description
Dried Chillies – Whole
Boy Brand Chillies – Mild
100g, 500g and 1kg
Flavour: Mild
Size: Medium
Product of India
Smaller Chillies – Hot
500g
Flavour: Hot
Product of Thailand
Kashmiri Stemless Whole
1kg
Kashmiri Stemless
Mild
Product of India
Teja Whole
1kg
Whole Chilli
Smaller in size
Extra Hot
Product of India
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.
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Additional information
100g Boy Brand, Medium, Mild, 500g Boy Brand, Medium, Mild, 1kg Boy Brand, Medium, Mild, 500g Thailand, Smaller, Hot, 1kg India, Smaller, Extra Hot, TEJA, 1kg India, Whole, Stemless, Mild, KASHMIRI |
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