Dry red chilies
Dry red chilies
Dry Red Chilies are the sun-dried pods of Capsicum annuum or related chili varieties, known for their fiery heat and vibrant color. They are widely used in global cuisines, both as whole pods and in powdered form. The heat level varies depending on the type, ranging from mildly pungent to extremely hot. Apart from enhancing flavor, they impart a rich red hue to dishes, making them visually appealing. Dry red chilies are also an important raw material for chili flakes, powders, and chili-infused oils. Their strong aroma, spiciness, and nutritional richness make them a staple in household kitchens, restaurants, and the food processing industry.
Description
Dry Red Chilies are whole, sun-dried chili pods that bring heat, flavor, and color to dishes. They are used whole, crushed, or ground into powder across global cuisines. Rich in capsaicin, antioxidants, and vitamins, they add both taste and health benefits. In Indian cooking, they are often fried in oil to release their aroma or soaked to make pastes for gravies. They are also essential in sauces, spice blends, and snacks. Their versatility and long shelf life make them one of the most widely traded spices in the world.
History
Chilies originated in Central and South America, where they were cultivated for thousands of years by the Aztecs, Mayans, and Incas. After the Columbian Exchange in the 15th and 16th centuries, Portuguese and Spanish traders introduced chilies to Asia, Africa, and Europe. They quickly became an integral part of Indian, Chinese, and Southeast Asian cuisines, replacing black pepper in many dishes due to their intense flavor and affordability. Over centuries, different varieties of chilies developed, ranging from mild Kashmiri chilies to fiery bird’s eye chilies. Today, India is one of the largest producers and exporters of dry red chilies, with Andhra Pradesh, Karnataka, and Telangana leading cultivation. Dry red chilies remain a cornerstone spice in global culinary and medicinal traditions.
Specification
| Product Name | Dry red chilies |
|---|---|
| International Name | Dry red chilies |
| HSN Code | 090421 |
| Packaging | Customized |
| Type | Whole Dried Spice Pods |
Features & Characteristics
| Color | Bright red to deep crimson (depending on variety) |
|---|---|
| Storage Type | Store in a cool, dry, airtight container away from moisture and sunlight |
| Shelf Life | 12 months in normal temp; 24 months under 20 ℃ |
| Instruction For Use | Use whole, crushed, or ground; fry in oil for flavor, soak in water to soften, or grind into powders and spice pastes |
Ingredients
| Nutrients | Rich in capsaicin, fiber, and natural antioxidants |
|---|---|
| Minerals | Contains potassium, magnesium, and iron |
| Vitamins | High in Vitamin C, Vitamin A, and B-complex vitamins |
| Protein | 12 g |
| Fats | 6 g |
Uses & Benefits
Uses :
Added whole to curries, dals, and stir-fries for heat and aroma Crushed into flakes for pizzas, pastas, and snacks Ground into chili powder for spice mixes and masalas Used in pickles, chutneys, and sauces Infused in oils and vinegars for flavoring Essential in Indian, Mexican, Thai, and Chinese cuisines
Turmeric Uses & Benefits :
Boosts metabolism and aids in weight management Improves blood circulation and heart health Rich in Vitamin C for immunity and skin health Provides natural pain relief due to capsaicin Supports digestion and reduces inflammation Acts as a natural preservative in foods
