– 3 pieces of red dry capsicum

Red capsicum (Capsicum annuum) is a ripe form of the sweet pepper plant, native to Central and South America and now cultivated worldwide. When left to mature fully on the plant and then dried, red capsicums develop a deep crimson color and concentrated flavor profile. Dried red capsicums range from 2-6 inches in length with thick, papery walls when completely dehydrated. The flavor becomes intensely sweet with subtle fruity and smoky undertones, and the texture becomes brittle and leathery. Key varieties include the large bell pepper type and smaller, more elongated peppers like the chilhuacle or guajillo-type capsicums, though "red dry capsicum" often refers to the dried version of standard red bell peppers.

Dried red capsicums are rehydrated in hot water to restore pliability before use, then incorporated into sauces, stews, curries, and soups across Indian, Mexican, and Mediterranean cuisines. They serve as a base for harissa, romesco sauce, and various curry pastes. The rehydration liquid is often reserved for cooking to retain flavor. Dried capsicums can also be ground into powder for spice blends or used whole as a garnish. They pair well with garlic, onions, tomatoes, and cumin.