-inch piece dried red chili pepper
Rich in vitamin C and capsaicin, a compound with anti-inflammatory and metabolism-boosting properties. Also provides vitamin A, potassium, and antioxidants.
About
Dried red chili peppers are the dehydrated fruits of Capsicum annum or related Capsicum species, which originated in Mesoamerica and are now cultivated globally. The drying process concentrates heat compounds (capsaicinoids, particularly capsaicin) and develops complex, smoky flavor notes. Dried red chilies vary significantly in heat level, ranging from mild (around 1,000–2,500 Scoville Heat Units) to extremely hot (over 100,000 SHU), with popular varieties including ancho, guajillo, árbol, habanero, and cayenne. The peppers are typically dried whole or halved, becoming wrinkled and dark crimson to nearly black in color, and may retain seeds or be seeded depending on preparation and intended use.
Culinary Uses
Dried red chilies are fundamental to many world cuisines, particularly in Mexican, Asian, and Indian cooking. They are commonly rehydrated in warm water or broth and blended into salsas, mole sauces, and curry pastes, or left whole in stir-fries, braises, and oil infusions for aromatic heat. In Mexican cuisine, specific varieties—such as guajillo for rich sauces or árbol for bright, sharp heat—are preferred for particular applications. Whole dried chilies can be toasted briefly to intensify flavor before use, and seeds may be removed to reduce heat intensity.