The Food Coach

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.

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:

Find recipes with Chillies - dried

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.