Chillies, dried red

Dried red chillies are used extensively in some regions of China. Drying is done for practical purposes so that chilli is always available. In the southwest region of Sichuan province and in Hunan, one may see long strings of dried red chillies hanging in kitchens of homes and restaurants. The drying process concentrates the power of the chilli, which then adds vigour and complexity to spicy dishes. Chillies are often combined with other ingredients, such as peppercorns and garlic, to make a rather fiery concoction.

Shopping tips

Look for good dried chillies with a bright red colour. They should also have a pungent aroma.

Storage notes

Dried chillies will keep indefinitely in a tightly covered jar in a cool place.

Useful hints

Large dried chillies tend to be milder than the smaller ones. Dried chillies are used to make chilli oil. They are most suited for use in stir-fried dishes; split and chopped, they are excellent in sauces and for braising. They are normally left whole or cut in half lengthways, or finely ground. The seeds may be left in or discarded, depending on your taste. Remember the seeds increase the intensity, or hotness, of the chilli flavour.

© Ken Hom and reproduced with his kind permission.