Whole Dried Chillies

What makes a dried chili perfect?

We attach great importance to ensuring that our chillies are harvested fully ripe, are flawless and meet the highest quality standards. Almost all varieties are produced by contract farming - the farming techniques (only one plant per m² and extremely low use of pesticides) guarantee the highest quality. Before selling a complete pesticide screening along with a microbiological examination are carried out in a German food laboratory.

When chillies are dried gently at the right temperature, they keep their very special flavour and colour, and you’ll get a perfect natural product. You can see this, when you smell the delicious, full flavour of the dried chillies which is quite similar to a fresh one.

Chili types

Discover the diversity of heat and flavour, shapes and colours of our chillies. Whole dried chillies keep intensively their very own flavour, which can be smoky (Cayenne, Chipotle), fruity (Habanero, Scotch Bonnet), paprika-like (Peperoncino, Pequin) or with interesting notes of dried prunes, raisins (Pasilla), coffee (Ancho), lemon (Bhut Jolokia chocolate) or even chocolate, tobacco, and liquorice (Mulato).

Usage

Whole dried chillies retain more flavour than crushed chillies or chili powder. Chillies lose none of their heat during the drying process, in fact they become 2 - 10 times hotter due to shrinkage in size. Either crunch your whole dried chillies straight into your cooking or rehydrate them first by soaking for about 10-20 minutes in very hot (90°C) water (not too much!). Then you can use them almost as fresh chillies for sauces, salsas and stews. If you crush them in a mortar or crumble into the food, it has the effect that you taste its special flavour, while the heat develops its full strength in the stomach. Use also the soaking water for cooking as it still includes many delicious flavours.