Fox’s Spices Whole Dried Chillies 125g

Whole Dried Chillies

Fox’s Spices Whole Dried Chillies 125g offers a simple way to add real chilli flavour and warmth to everyday cooking. These whole chillies are deep red, slightly wrinkled and light in the hand, with a firm texture that softens as they cook. The flavour is bright, slightly smoky and gently fruity, with a steady heat that builds rather than rushing in all at once. Whole dried chillies are ideal when you want to control both the strength and style of spice, as you can use them whole for milder dishes or break and shake out some of the seeds for extra kick. They work well in curries, stews, soups, sauces and marinades, and are also useful for infusing oils and broths when you want clean, chilli led flavour without clouding the liquid.

Key Features:

• Whole dried pods let you choose how much warmth you add, from a single chilli in a family stew to several in a chilli paste or marinade.
• You can toast, soak or blend these chillies, so they suit a wide range of dishes from Mexican inspired sauces to Indian curries and Mediterranean style slow cooks.
• Using whole dried chillies instead of ready mixed hot seasoning gives you more control over the final taste because you can decide which herbs and spices to add alongside them.
• Size: 125g

Recipe Inspiration:

• Lightly toast whole dried chillies in a dry pan, soak them in hot water, then blend with garlic, tomato and spices to make a smooth chilli paste for stews, casseroles or traybakes.
• Drop one or two whole chillies into a pot of slowly simmered tomato sauce, bean chilli or vegetable soup, then lift them out before serving for gentle warmth and a deeper flavour.
• Crumble dried chillies into oil with garlic and herbs, warm gently and drizzle over cooked pasta, grilled vegetables or flatbreads for a simple chilli oil dressing.
• Blend soaked dried chillies with lime juice, coriander, cumin and a little oil to create a quick marinade for meat, fish or hearty vegetables before roasting or grilling.

How do you use whole dried chillies in cooking?

Whole dried chillies are very simple to use. You can add them straight to soups, stews and sauces so they soften and slowly release flavour, or toast them briefly in a dry pan to bring out a deeper aroma before soaking and blending into a paste. If you prefer less heat, leave them whole and remove before serving, and if you like a stronger chilli kick, break the pods and include some of the seeds.

Do you need to soak dried chillies before using them?

You only need to soak dried chillies if you want a smooth sauce or paste. For this, cover them with hot water and leave them to soften for about twenty minutes before blending. If you are using whole dried chillies simply to flavour a stew, curry or stock, you can usually add them straight to the pan and let the cooking liquid soften them naturally as the dish simmers.

Are whole dried chillies hotter than fresh chillies?

Whole dried chillies often taste more intense than fresh chillies because the drying process concentrates both the flavour and the natural chilli heat. However, the exact heat level depends on the variety of chilli and how many pods you use. A good approach is to start with one dried chilli in a dish, taste as it cooks and then add more if you would like a stronger level of warmth.

Ingredients:

Whole chillies.

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.