Indian red chilies retain their red hue when dried. Toasting these small chiles adds depth of flavor and balances their natural astringency. Like all spices, chili peppers need to be cooked through, really well. Toss them in hot oil, roast them on a dry griddle or cook them with water or stock in a slow cooking curry, stew or soup
Indian red chilies retain their red hue when dried. Toasting these small chiles adds depth of flavor and balances their natural astringency. Like all spices, chili peppers need to be cooked through, really well. Toss them in hot oil, roast them on a dry griddle or cook them with water or stock in a slow cooking curry, stew or soup
DUTCH
GERMAN
FRENCH
