Description

Botanical name: Capsicum annum L.

Spice Zen’s Certified Organic Whole Dried Red Chillies are sourced from Egypt and and Sri Lanka. Each harvest is selected for colour, aroma and heat consistency within the medium hot range of 30,000 to 50,000 SHU. These slender, elongated chillies have smooth skins and a deep burgundy to reddish brown colour that signals maturity and flavour depth. When used whole, they release a warm, rising heat along with a lightly smoky, fruity aroma that enhances many savoury dishes.

Chillies belong to the Solanaceae family and originated in Central and South America before travelling worldwide through early trade routes. They are now indispensable in Indian, Thai, Chinese, Tex-Mex, Mexican and Mediterranean cooking. Whole dried chillies offer cooks exceptional control over flavour because the heat is released slowly and evenly, without overwhelming the dish.

These chillies are ideal for tempering in oil, roasting on a dry pan, infusing into broths or blending into pastes and sauces. They bring both heat and flavour, making them essential for curries, chutneys, stews, soups, marinades and spice blends.

Flavour and Aroma Profile

Medium rising heat with warm spice, light smokiness and mild fruity notes. Deep colour and distinctive aroma when roasted or tempered in oil.

How to Use

• Use 1 whole chilli in hot oil at the start of cooking for a gentle, aromatic heat

• Break 1 to 2 chillies into pieces and temper in 1 tablespoon oil for dals, curries or stir-fries

• Crush lightly and add ½ to 1 teaspoon pieces per 500 g vegetables or meat

• Simmer 1 whole chilli in soups or broths and remove before serving

• Steep 1 chilli in warm oil for 5 to 10 minutes to create a simple chilli oil

• Add broken pieces sparingly to sauces or marinades and adjust to taste

Heat builds gradually as the chilli softens during cooking. Start with one and increase as needed.

Perfect For

• Indian tempering and tadka

• Asian stir-fries and noodle dishes

• Slow-simmered curries

• Tomato-based sauces

• Chilli oil infusions

• Pickles and chutneys

• Those who prefer controlling heat with whole chillies rather than powders

Nutrient Profile

Whole dried red chillies naturally contain carotenoids, capsanthin, capsaicin and other plant compounds that contribute to their colour, aroma and medium heat. These naturally occurring components shape the chilli’s warm flavour and intensity.

Wellness Tradition

In traditional cooking across many cultures, whole dried chillies are valued for the warmth and energy they bring to food. Their fiery nature is culturally associated with stimulating the senses and adding vibrancy to meals.
Traditional cultural context only, not a therapeutic claim.

Presentation and Storage

Certified Organic and gluten-free. Packed in a biodegradable, resealable brown stand-up pouch with a protective inner lining to maintain aroma, freshness and colour. Store in a cool, dry place away from sunlight.

Ingredients & Nutritional Information

Certified Organic Ingredient: Whole Dried Red Chillies.

Dietary Information:

Certified Organic
Gluten Free
Vegan
Medium Hot

Country of Origin: Product of Sri Lanka; Packed in Sydney, Australia.

Recipe Inspirations & Pairings

Cooking Inspirations

Temper whole chillies in hot oil for curries, dals and stir-fries.
Toast lightly before blending into pastes, sauces or marinades.
Add to soups, stews and slow-cooked recipes for a gentle simmering heat.
Use in Tex-Mex sauces, enchilada bases, chutneys and pickles.
Remove seeds for milder heat or keep whole for controlled flavour release.

Signature Recipes

1. Tempered Red Chilli Oil for Curries and Dals

Ingredients (Serves 2 to 3):

2 whole dried red chillies
2 tbsp oil
½ tsp mustard seeds or cumin seeds (optional)
Fresh curry leaves (optional)

Method

Warm the oil gently.
Add the whole chillies and allow them to sizzle.
Remove from heat when the chillies darken slightly.
Pour this tempered oil over cooked dal, curry or sautéed vegetables.

2. Toasted Red Chilli and Tomato Paste

Ingredients (Serves 2 to 3):

3 whole dried red chillies
1 tbsp oil
1 small onion, chopped
2 cloves garlic, minced
2 medium tomatoes, chopped
Salt to taste

Method

Toast the chillies in a dry pan for 20 to 30 seconds until fragrant.
Remove stems and soak in warm water for 10 minutes.
Sauté onion and garlic in oil until soft.
Add tomatoes and soften.
Blend tomatoes and soaked chillies into a smooth paste.
Simmer for a few minutes and season to taste.

Chef’s Tips:

This paste is excellent for curries, Mexican sauces and marinades. For extra heat, blend with a little of the chilli soaking water.

3. Slow-Simmer Chilli Broth Infusion

Ingredients (Serves 2):

2 to 3 whole dried red chillies
3 cups stock (vegetable, chicken or beef)
1 small piece ginger
Salt to taste

Method

Add whole chillies and ginger to the stock.
Simmer for 10 to 15 minutes.
Remove the chillies and ginger.
Use the infused broth for soups, noodles or stews.

Pair It With Spice Zen Cold Pressed Oils

Sunflower Oil for tempering and everyday cooking.
Coconut Oil for curries and creamy dishes.
Mustard Oil for hot pickles, chutneys and Indian-style stir-fries.

Pair It With Spice Zen Teas

Assam CTC Tea to enjoy with spicy meals.
Native Lemon and Mint Tea for a refreshing contrast.
Lemon Myrtle Tea for a warm and balanced flavour pairing.

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Red Chilli Whole - Dried

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A vibrant, aromatic whole chilli with medium heat, deep colour and a warm smoky flavour ideal for tempering, roasting or slow cooking.

Non Irradiated|Medium Heat

$5.00

Tax included.

Size: 20 gm

20 gm

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