red chillies-whole 12-15 nos
Red chillies are rich in vitamin C, vitamin A (from carotenoids), and capsaicinoids, which have anti-inflammatory and metabolic properties. They are very low in calories but deliver significant flavor and heat intensity.
About
Red chillies (Capsicum annuum) are the mature, dried or fresh fruits of the chilli pepper plant, native to Mesoamerica and now cultivated globally. Whole red chillies are characterized by their elongated to conical pod shape, wrinkled or smooth skin depending on drying methods, and deep red color ranging from crimson to burgundy. When mature and dried, they develop a concentrated flavor profile combining heat (from capsaicinoids), fruity sweetness, and subtle smoky undertones. The specification "12-15 nos" typically refers to the count per ounce or standard weight measure, indicating medium-sized whole dried chillies commonly used in Indian, Southeast Asian, and Mexican cuisines.
Culinary Uses
Whole red chillies are primarily used in Indian, Thai, and Latin American cooking as a foundational heat and flavor element. They are tempered in hot oil or ghee at the beginning of dishes to infuse their flavor while moderating heat intensity, or ground into pastes and powders for curries, chutneys, and spice blends. In Indian cuisine, they appear in tadka (tempering), dals, and sambhar; in Southeast Asian cooking, they feature in curry pastes and chile pastes; in Mexican cooking, they are rehydrated and blended into salsas and mole sauces. Whole chillies can also be strung and dried further for storage, or briefly fried to enhance their fruity notes before grinding.