A Fresh Look at Dried Chillies: A Journey Through Flavour and Heat
Dried chillies aren’t just ingredients; they’re magic makers that transform ordinary dishes into extraordinary culinary adventures. From their vibrant colours to their bold flavours and signature heat, they bring life to countless recipes. In this post, we’ll explore the fascinating world of dried chillies, their unique characteristics, and how to use them in your cooking.
Origins and Traditions
The use of dried chillies in Mexico dates back to pre-Hispanic times, when drying food was already practised as a method of preservation. Chillies, a fundamental part of the Mesoamerican diet, were no exception. This process allowed ancient Mexican civilisations to store chillies for use throughout the year, particularly during seasons when fresh chillies were not available. This practice served not only culinary purposes but also helped preserve their seeds.
Why Dried Chillies?
Drying chillies is not just a preservation technique; it also transforms and enhances their flavours. By removing moisture, the essential oils of the chilli are concentrated, intensifying both its heat and aroma. This process also alters the texture, making it easier to grind the chillies into a variety of sauces, pastes, and spice blends.
Dried or dehydrated chillies provide incredible versatility, allowing them to be used in different dishes and in various ways. The drying process fundamentally changes the personality of the chilli—it alters its colour, flavour, and even its name.
A Few Favourites from the World of Dried Chillies
The dried version of the poblano pepper, ancho chillies are mildly spicy with a sweet, smoky flavour. They’re perfect for rich sauces like mole or hearty stews. Pro tip: Rehydrate them in hot water before use.
A culinary superstar, the guajillo chilli is fruity with subtle smoky notes. It’s the backbone of many Mexican sauces and marinades, adding both depth and colour.
Small but mighty, these chillies pack an intense heat with nutty undertones. Use them sparingly in salsas or as a spicy garnish.
Smoked and dried jalapeños, chipotles bring earthy, smoky flavours to soups, marinades, and creamy sauces. Bonus idea: Try chipotle mayo for a spicy twist!
Known for its raisin-like flavour, the pasilla is mild with earthy undertones. It’s a go-to for making salsas and lighter moles.
A cousin of the chipotle, the morita chilli is smoked for less time, leaving it softer with fruity notes. Use it to add depth to traditional dishes or to spice up modern recipes.
The Scoville Scale: Measuring the Heat
If you’ve ever wondered just how spicy a chilli is, the Scoville scale is your guide. It’s like a heat-o-meter, measuring capsaicin—the compound responsible for the spice. For example:
• Jalapeño: 2,500–8,000 SHU
• Chilli de Árbol: 15,000–30,000 SHU
• Ghost Pepper: Over 1,000,000 SHU (Approach with caution!)
Keep in mind, heat is subjective! What’s fiery for one person might be mild for another.
Our range of dried chillies:
| 150,000 - 350,000 SHU | Habanero Red (Red Habanero) |
| 50,000 - 100,000 SHU | Tepin (Chiltepin, Chiltecpin, Chil Tepin) |
| 50,000 - 100,000 SHU | Pequin (Piquin, Pee-keen) |
| 15,000 - 30,000 SHU | De Arbol (Chile de Arbol, De árbol, Spanish Tree Pepper) |
| 10,000 - 25,000 SHU | Serrano |
| 5,000 - 10,000 SHU | Chipotle (Smoked Jalapeño, Roasted Jalapeño Peppers) |
| 2,500 - 8,000 SHU | Jalapeño |
| 2,500 - 5,000 SHU | Guajillo (Guajillo Pepper, Mexican Guajillo, Guajilla) |
| 1,500 - 2,500 SHU | Cascabel (Rattle Pepper, Mexican Cascabel Pepper) |
| 1,000 - 2,000 SHU | Poblano (Ancho Pepper, Ancho Poblano) |
| 1,000 - 2,000 SHU | Pasilla (Pasilla Pepper, Chilaca, Chile Negro) |