red chili
Red chilies are excellent sources of vitamin C, vitamin A, and capsaicinoids (compounds with potential antimicrobial and anti-inflammatory properties). They are low in calories and contain beneficial polyphenols and antioxidants.
About
Red chili refers to the mature, ripe fruits of Capsicum annuum and related Capsicum species, characterized by their bright red color and pungent flavor derived from capsaicinoid compounds. The fruit develops from a flowering plant native to Mesoamerica and is now cultivated globally across diverse climates. Red chilies vary considerably in size, shape, and heat level, ranging from mild bell peppers to extremely hot varieties like Thai bird's eye chilies and Habaneros. The flavor profile typically combines fruity or fruity-floral notes with varying degrees of heat, developing complexity as the pepper matures from green to red. Key varieties include Anaheim, Serrano, Jalapeño (when mature and red), Thai, Cayenne, and Habanero peppers, each with distinct morphology and capsaicinoid profiles.
Culinary Uses
Red chilies are fundamental to cuisines worldwide, used fresh, dried, ground, or processed into pastes and sauces. In Asian cuisines—particularly Thai, Indian, and Chinese—they serve as a base for curries, stir-fries, and condiments. Latin American cooking features them in salsas, moles, and hot sauces. Red chili powder, made from dried red chilies, is essential to Indian, Mexican, and Spanish cooking. Fresh red chilies are minced into dishes for heat and flavor, roasted to mellow the bite, or fermented for depth. Dried red chilies are rehydrated and blended into sauces or used whole for infusing oils and broths. They pair well with garlic, lime, vinegar, and aromatics.
Recipes Using red chili (8)
BBQ Duck and Ramen Soup
Love this simple but delicious noodle soup on a cold wet rainy day. Great meal in one. Total comfort food.
Ganan Hin
Ganan Hin (Burmese crab curry) can be prepared way ahead of time and served later by reheating. Garam masala is a blend of strongly aromatic spices from India used to add flavor and fragrance to meat dishes.
Ginger Chicken Teppan (Ninja Food)
Submitted by Idimmu This forum is full of recipes, but not many are adequate for when you have company. And by company, I mean the kind of people that would expect you to commit seppuku if you served them peanuts and weren't aware of their allergy.
Liang Ban Cai Su
Liang Ban Cai Su from the Recidemia collection
Pancakes with wild rice, tofu, and mushrooms
This savory pancake is great for Fat Tuesday or Shrove Tuesday - or other special occasions. As a main meal, this serves 3 people 2 large pancakes. For appetizers, use a smaller pan and serve 6 people 2 smaller pancakes each.
Rawon Daging Sapi
Rawon Daging Sapi This aromatic Indonesian soup is traditionally served with an array of garnishes - blanched bean sprouts, wedges of hard-cooked egg, charcoal noodles, sprigs of Indonesian celery and crisp fried shallot flakes are some of the customary additions.
Rice Uppuma
Oh la yummy rice uppuma (rice pudding) is ready to serve with coconut chutney or mango pickle.
Shaak
Vegetables Gujarati-style