Dried chilies are used for adding heat and spice to dishes. Here's how to prepare dried chillies.

[MASTERBAKER]

Dried chilies are used for adding heat and spice to dishes. Here's how to prepare dried chillies.

In general, large smooth chillies are much less hot than small wrinkly ones. Both are used dried and fresh. When dried, chillies are normally rehydrated before adding to a recipe. They may be deseeded too, to make them less hot. You may want to wear rubber gloves, as there is an alkaloid in chillies, called capsaicin, which can irritate your skin.

Step 1:​

Put the chillies in a bowl of lukewarm water and place a small plate on top to keep them submerged. Leave to soak until soft and fully rehydrated (this can take as long as 15-30 minutes, depending on the size).

Step 2:​

Drain the chillies and pat dry with kitchen paper. Tear open and remove the stalks, veins and seeds.

Step 3:​

Chop the chillies, then grind in a mortar for a curry paste or use according to recipe.

Tip:​

Roast dried chillies in a pan until they change colour and smell toasted. Cool, then grind to a powder. It will keep in an airtight container up to a year.