Dry chili, or dried red chili pepper, is a staple spice known for adding intense heat, a deep, smoky flavor, and vibrant red color to a wide variety of dishes. It is the sun-dried form of ripe red chilies and is available whole, as flakes, or ground into powder.

Culinary Uses

Dry chillies are incredibly versatile and are used globally, particularly in Indian, Bangladeshi, and Mexican cuisines.

Tempering (Tadka/Bagar): Frying whole dry chilies briefly in hot oil or ghee is a common technique to infuse flavor into dals, soups, and gravies.
Spice Blends: They are ground with other spices to create complex masalas or curry powders.
Sauces and Pastes: Soaking dry chilies in warm water rehydrates them, allowing them to be blended into flavorful pastes for stews, sauces, and marinades.
Pickling: Dry chillies are a crucial ingredient in many traditional pickles, providing both heat and flavor depth.
Chili Flakes: Crushed dry chilies (flakes) are used as a garnish or added during cooking to control the heat level.