Dried Chillies

Making chili spices

The main regions for growing chillies are all in very hot countries close to the equator. The chili peppers are washed after harvesting, the stalks are removed and then they are dried. To make very high quality chili flakes, all the seeds are removed before drying. In very hot countries, the dehydration process is done by sun drying. This involves laying chili peppers on large sieves, spreading them out evenly and leaving them in the sun to dry. Another common alternative is to use large drying towers where the chillies are dried slowly on conveyor belts. As soon as all liquid has been extracted from the chillies, they can be stored for 3-5 years, if kept in a dry, dark place. Dried chillies can be bough whole (e.g. bird’s eye chili), in flakes (e.g. peperoncino or as powder (e.g. bih jolokia chili). You can also find them in many spice mixes as powder or flakes, such as in curry or chili con carne seasoning.

Using chili spices

Pure chili spices, which are made up exclusively of dried chillies, are either used during cooking or added to a dish after serving. As the spicy heat is still very strongly bonded in powders and flakes, relatively little spiciness can be tasted when eaten pure. It is only once the digestive process is underway that the spicy heat becomes noticeable. However, if you use the same chili flakes during cooking, the capsaicin dissolves and becomes fully bonded with the rest of the food. Capsaicin is the active component in chili peppers, which provokes a burning sensation.

Correctly storing spices

Spices should be stored in a dark, dry place with a maximum temperature of 20°C. Dark, closable spice or pickle jars are perfect for this. Today, many spices are delivered in tin containers, which do protect their contents from light, but do not protect it from moisture. As a general rule, we recommend using normal spice shakers with a re-closable lid. As long as the spices are not placed in direct sunlight, there is little negative impact on quality. It is better to buy spices more often in small amounts. Excessively long storage can have a negative effect on any kind of spice.