Bird’S Eye Chili Flakes? The 57 New Answer

Bird’s-eye chillies, sometimes referred to as Thai chilies, are commonly used for flavoring in Southeast Asian cuisine. The small chilies grow on small bushes in hot climates. Whether raw, dried or cooked, the small but powerful peppers have a real spiciness and are used to flavor dishes or for fiery sauces.

What are Birdseye Chilies?

Birdseye chilies are small, thin, pointed peppers that are red when ripe. They are green when immature but can still be eaten and are sometimes orange or purple depending on ripeness. In Thai cuisine, green peppers are typically used in green curries while hot, ripe red peppers are used in red curries. When fresh, they often still have a stalk and contain loose, edible seeds that are particularly hot. The peppers are affordable thanks to their light weight and can be used whole, sliced ​​or cored and diced.

How to cook with chillies from a bird’s eye view

Bird’s-eye chili peppers are used extensively in Thai, Vietnamese, Malaysian, and Indonesian cuisine. Fresh or dried chillies are added to salads, stir-fries, curries, sauces, sambals, soups and marinades. The stems are removed and the chiles can be left whole, sliced, diced, chopped, or pureed. The seeds are particularly hot and can be removed for less intense heat.

You may want to wear gloves when working with these chilies, especially if you wear contact lenses. Capsaicin, the chemical in pepper that makes it hot, can stay on your fingers for several hours and really sting if you touch your face, especially the eye area. To avoid unnecessary pain, wear gloves and thoroughly clean the knife, surfaces, and anything else the sliced ​​chiles have come in contact with before removing them.

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How do birds eye chilies taste?

Birdseye chillies are popular for their fruity, peppery flavor and intense heat. The small peppers have it all: On the Scoville scale they reach between 50,000 and 100,000 Scoville units. That’s ten times hotter than a jalapeño, but half as hot as a habanero. The spice can sneak up on you, as a ripe red bird’s eye chile can have delayed potency as the heat builds as you eat and then lingers long after you’ve finished eating.

Birds Eye Chile Recipes

Sliced ​​bird’s-eye chillies are often served alongside Thai dishes in a simple sauce of lime juice and fish sauce. The pepper is also used to make various other sauces and condiments, and fresh or dried chilies appear in stir-fries and curries. It’s an excellent choice when you want to add spiciness to a dish without adding bulk or a competing flavor. A small chilli from a bird’s eye view goes a long way.

Where to buy bird’s eye chillies

You can often find this little chili pepper at your local supermarket year-round, individually or in small packages priced per ounce. Sometimes referred to simply as “Thai chilies,” they can range in color from green to red. If they aren’t available at your local grocery store, look for them at an Asian market. Choose chilies that are light-colored and firm, with no blemishes or wrinkles. Green chilies tend to be slightly milder, while red or purple chilies can have a more developed spiciness. Dried chilies are available in some stores or can be ordered online.

Many people grow Thai chili bushes as ornamental plants because of their small size, glossy green leaves, and colorful peppers. It can be grown indoors as a pot plant or outdoors during warm months.

storage

Fresh peppers should be kept in the crisper in your fridge until ready to use and will keep for up to two weeks. Avoid rinsing them until just before use to avoid moisture penetration and encouraging rot. Birdseye chillies can be pickled or dried for preservation. The peppers can technically be frozen, but it’s not recommended since the walls of the small peppers are so thin.

Dried chilies and pickled peppers (when properly preserved) will last up to a year at room temperature.

The spruce eats / Alex Dos Diaz

Bird’s Eye Chiles vs. African Bird’s Eye Chiles

A hot pepper almost identical in appearance and spiciness is used in African cuisine, called the peri-peri, or African bird’s-eye chile. Piri-piri or peri-peri peppers are commonly used to make hot sauces and are less common in the United States. In general, the two peppers can be used interchangeably in recipes.

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Southeast Asian food is more than just a sight, it smells good and tastes even better. What’s the secret? That must be the spices. In fact, the region is notorious for producing some of the world’s hottest dishes. And we all have the bird’s eye chili to thank for that.

Just so you know we’re dealing with one of the hottest, sexiest things on earth (there’s hotter stuff out there, if you can imagine). You don’t want to scratch your eyes after handling these small but menacing fruits! Don’t be surprised if you see a bird’s-eye view of the chili, also known as Thai chili or hilariously in Thai as prik kee noo (dropping mouse chili) eaten fresh off the stick. If you’re not used to eating hot and spicy food, don’t try this!

So how hot are these little suckers? It was once even listed as the hottest chilli in the Guinness Book of World Records, but other chili varieties have since been identified. There is actually a system that measures these hot peppers. It’s the Scoville scale. So, where does bird’s eye chili rank? Let’s find out:

Pure Capsaicin: 15,000,000-16,000,000 Scoville Heat Units

Law Enforcement Pepper Spray: 5,000,000–5,300,000 Scoville heat units

Trinidad Scorpion T Butch Pepper: 855,000–1,463,700 Scoville Heat Units

Habanero Pepper: 100,000-350,000 Scoville Heat Units

Birdseye Chili: 50,000-100,000 Scoville heat units

Cayenne pepper: 30,000-50,000 Scoville heat units

Tabasco Pepper: 30,000-50,000 Scoville heat units

Tabasco Sauce: 2,500-8,000 Scoville heat units

Jalapeno pepper: 2,500-8,000 Scoville heat units

Paprika: 2,500-8,000 Scoville heat units

Allspice: 100-500 Scoville heat units

Paprika: 0 Scoville heat units

So now we get an idea. Imagine how spicy the peppers are via Bird’s Eye Chili. To prepare Trinidad Scorpion T Butch Pepper (which is the world’s hottest pepper, by the way) people have to wear chemical masks and a body suit!

What other uses are there for birds eye chili besides eating it fresh? It can be ground and used as a spice in dishes, especially in soup dishes. The chillies can also be dried in the sun. The larger dried whole chilies are used to make curry paste and the smaller ones are usually saved for later consumption. Finally, the chilies can be used to make chili paste. Salt, vinegar and garlic are added to complete the flavor.

You were warned about the chillies, now there’s no turning back! You have to try the kitchen. And what better way than with one of our culinary tours? Food from across the region may vary in appearance, taste and origin, but there is one thing that each country’s food has in common – their undeniably great taste as a result of bird’s-eye chili.

The bird’s eye pepper is a small round pepper that originated in Thailand and surrounding countries, although it is now popular around the world.

SCOVILLE HEAT UNITS: 50,000-100,000 SHU

The tiny Bird’s Eye Chili is native to Cambodia, Vietnam, Thailand, the Philippines and surrounding countries, but can now be found all over the world. They are probably called Bird’s Eye Chili because of their small round shape and because they were spread by birds, which don’t mind the hotness of the peppers.

The chiltepin pepper in North America is also known by the same name, and for the same reasons, but it’s a very different pepper.

The bird’s eye is generally red at maturity, but can also be yellow, purple, or black. They’re hugely popular in the cuisines of the regions mentioned above, and with a heat almost resembling a habanero, they add quite a punch to many types of dishes, including pasta, soups, sauces, dips, and more.

Historically, the hot pepper has been used as a natural remedy for arthritis, rheumatism, gas and toothache, and it can be used as an insect repellent when mixed with water.

How hot is a Bird’s Eye Chili?

Birdseye chilies range from 50,000 to 100,000 Scoville heat units on the Scoville scale. Compare this to a typical jalapeno pepper, which averages 5,000 SHU, and the bird’s-eye pepper is 10 to 20 times hotter. That’s quite a lot of heat!

Cooking with bird’s-eye peppers

Birdseye peppers are used extensively in Thai cuisine as well as in the cuisines of many countries around Thailand. They really pack a punch and have excellent flavor. I have grown these pods a few times in my garden now and the plants are always productive. Because of the amount of paprika, their good heat and bright color, these peppers are ideal for making hot sauces, chilli pastes, salsas, or for dehydrating and grinding into chilli flakes or chilli powder. They are also good for stir-fries or as an addition to salads and soups.

Birds Eye Pepper Recipes

Also see these types of Thai chili peppers

Do You Have Questions? Feel free to contact me anytime. Happy to help! – Mike Hultquist

About Mike

Mike is the author of The Spicy Food Lovers’ Cookbook and The Spicy Dehydrator Cookbook. He is a chili enthusiast who has run Chili Pepper Madness for many years.

It’s a tiny chilli but is now being sold on various online portals for 650 rupees per 100 grams. The price of this indispensable culinary product suddenly increases. It is a chili pepper found in Southeast Asian countries, commonly known as Thai chili or bird’s eye chili. In India, it is commonly grown in Meghalaya, Assam, and Kerala. In Kerala, birds eye chili is known as “kanthari mulaku” because it is extremely hot. The essential components in birds eye chili offer various health benefits such as helping to lower blood pressure, cholesterol levels and other heart ailments.

Hey, I’m Azlin Bloor; born and raised in Singapore, adopted Brit, former chef and cooking teacher.

Click here to learn more about me!

25g

ANCHO FLAKES

Ancho is the dried version of the large poblano chili, the mildest chili on the spectrum and is commonly used in Mexican cuisine. As a base in chili con carne, it is a must and gives many other dishes a wonderfully warm aroma. Often used in combination with other, hotter chillies, it will add a balanced flavor to your cooking. If you prefer the aroma to heat or are very sensitive to chili heat, you can also use it pure as a seasoning for cooked dishes and in cold dishes.

This product is available in either our gold plated tin or refill pouch.

We hope you do not have to do this, but if you need to return all or part of your order, please contact us by email: [email protected] within 48 hours of receiving your parcel. All goods must be checked and counted upon receipt. Any shortages or damage must be reported to us by email to [email protected]. Please provide a photo of the damaged items to avoid additional shipping costs for returning the items. These will either be replaced or refunded depending on your request.

Birdseye chillies (also called Thai chillies) originally came from Cambodia, Vietnam, Thailand, the Philippines and surrounding countries, but can now be found all over the world. They are presumably called Bird’s Eye Chili because of their small round shape… The Bird’s Eye Chili (also known as Thai Chili) originally came from Cambodia, Vietnam, Thailand, the Philippines and surrounding countries, but they can now be found all over the world world found. They are probably called Bird’s Eye Chili because of their small round shape and because they were spread by birds, which don’t mind the hotness of the peppers. Bird’s eye chili peppers vary from one-half to three inches long and one-quarter to one-half inch wide. Its smooth skin changes color from light green when immature to a bright red hue when fully mature. Its pulp has a fleshy texture and encases many tiny seeds. It offers a strong, sustained heat that registers between 50,000 and 100,000 Scoville units. The capsaicin in Bird’s Eye chili peppers is not only responsible for the spicy heat that peppers are known for, but also offers a number of health benefits. Capsaicin is known to boost metabolism and help the body break down fats better by stimulating the sympathetic nervous system. Additionally, capsaicin has anti-inflammatory properties and may be helpful in the treatment and prevention of inflammation-related diseases and conditions. Bird’s eye chili peppers are a staple ingredient in Southeast Asian cuisine and are used to add flavor and spiciness to dishes. As a classic ingredient in Thai curries, they are used to make curry paste, added whole to curries and finally used as a garnish when serving curries. Depending on the color of these Bird’s Eye chili peppers (green, red, and yellow), there are three types of Thai curries: green curry, red curry, and yellow curry.

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CHRISTOPHER COLUMBUS WAS THE FIRST mass marketer of chillies.

When he returned to Europe with the spicy peppers he found in the West Indies, they were adopted into almost every kitchen like long-lost friends. Their popularity spread throughout Europe and soon to Asia, especially India.

Why do we get addicted to chilies so easily? There’s the love of risk, akin to the school of thought, because it feels so good when I quit. There’s the endorphin high theory, probably by the same guys who say we eat chocolate to get high. Enough! We eat chillies and chocolate because they taste good.

But just beyond the realm of fresh chilies lies the heady world of dried chilies. Dried chilies have an intensity of flavor not found in fresh ones. Just as dried cherries or apricots have a more concentrated flavor than their fresh counterparts, dried chillies also seem to gain character. Because they were allowed to ripen on the plant, many dried chilies are also sweeter.

Chile lovers, who sound like trained wine experts, love to rant about dried chilies, describing them as nutty-tasting, having plum or cherry notes with hints of tobacco, or making them feel like they’re in a clover field on a hot afternoon to lie . Fine, but the real reason we use dried chilies is because they’re delicious.

Here’s a quick look at the selection of dried chilies most commonly available in supermarkets and Latino grocery stores, as well as through mail order. Of course there are many others but you must seek them out when traveling and shopping at ethnic markets.

MILD DRIED CHILI

– Ancho. 1,000 to 1,500 Scoville units (slightly hot). The most popular dried chilli in Mexico is the dried ripe poblano. It has a rich sweetness that when combined with other chilies can soften and round out a sauce. With the chillies mulato and pasilla, it belongs to the trinity of mole spices. In fact, it is often confused with the mulato, but the ancho is reddish brown when held up to the light. It is sold in three grades in Mexico, the primero being the very best due to its size and thick flesh. Use the Mulato Chile as a substitute.

– California. 1,000 to 1,500 Scoville units. These are dried Anaheim chilies. Though they’re cousins ​​of the fiery New Mexico chilies, California chiles, also technically Anaheims, are milder and usually more chocolatey in color. Use them in a mild enchilada sauce, in the red sauce for tamale filling, or in Chili Colorado’s spicy stew. Substitute New Mexican chilies.

– Cascabel. 1,500 to 2,500 Scoville units. These small, round chilies with a shiny, dark red skin are often used to round out salsas with their nutty, medium-hot flavor. A good substitute is the guajillo.

– Guajillo. 2,500 to 5,000 Scoville units. Orange-red with a shiny, smooth skin, the guajillo is valued above all for its nutty taste; it is often used in salsas. California chilies are good substitutes.

– Mulato. 1,500 Scoville units. This second chili of the mole trinity is often confused with the ancho, but the mulato appears a darker brown when held up to the light. It lacks the depth of flavor and sweetness of the ancho, being picante with a sour edge. Use the ancho as a substitute.

– Pasilla. 1,000 to 1,500 Scoville units. This is the third chili of the classic mole and the one that gives the sauce its dark chocolate color. The true pasilla is long, narrow, and nearly black; in some places in Mexico it is referred to as chile negro. Use the ancho as a substitute.

HOT DRIED CHILI

— Cayennes. 30,000 to 50,000 Scoville units. Until the habanero became widely known, most chefs thought it was the hottest chili. The cayenne pepper is mainly sold as a finely ground powder, and some supermarkets sell it as “red pepper”. It’s a key ingredient in Cajun dishes like gumbo and blackened redfish. Chile de Arbol is an acceptable substitute.

– Chipotle. 2,500 to 5,000 Scoville units. This is my favorite chile: a ripe, red jalapeno that’s gone through a long, slow smoking process, making it appear sharper and more complex. The rather low Scoville number can be misleading, as the heat can be felt on the lips and in front of the mouth and increases the burning sensation. It is excellent for salsas, sauces and stews. There really is no substitute for its smoky heat; Canned Chipotle en adobo are widely available.

– Chile de arbol. 30,000 to 100,000 Scoville units. These lean chilies are closely related to pequin and cayenne peppers. Brick red and shiny, they add a scorching heat to salsas that can be felt on the tip of the tongue. Because they offer more spiciness than flavor, many cooks roast them to enhance flavor. Cayennes or Japones are good substitutes.

– Habanero. 150,000 to 300,000 Scoville units. The dried form of the habanero, the hottest chilli in the world, lacks some of the fruitiness of the fresh version. Use the dried version for salsas and your own hot sauce. Good substitutes are chili de arbol and cayenne pepper.

— New Mexican. 1,500 to 10,000 Scoville units. These chilies are generally classified as hot, but that’s an oversimplification because there are so many varieties. The pungency and flavor depend on whether they were grown in southern or northern New Mexico, or perhaps on a particularly juicy mound.

When you buy a New Mexico ristra, that celebratory string of dried chillies, you’ll most often get the spiciest variety, the sandia, which is thin-walled and easy to dry.

You can substitute California chillies for any New Mexico chili, although the flavor won’t be quite as good.

– Pequin (or piquin or tepin). 40,000 to 70,000 Scoville units. This tiny, pea-shaped chili grows in the wild Sonoran Desert, where dense bushes form a chili forest. The Pequin must be carefully hand-picked, making it an expensive chili, but a little goes a long way. In Mexico it is referred to as arrebatado or violent.

Its great heat subsides quickly. Mash the pequin for use in salsas. Good substitutes are chili de arbol or cayenne pepper.

HOW TO CHOOSE DRIED CHILIES AND WHAT TO DO WITH THEM

Here’s a look at some dried chili basics:

— Selection. Dried chilies are the ripened and dehydrated form of fresh chilies. They should be a deep red or reddish-chocolate color. Make sure they don’t have brown spots or an uneven color, which indicates bugs. Beetles love chillies – they know what’s healthy.

For the best flavor, look for chilies that have been dried this season. If you buy them at a farmer’s market or order them from the Southwest, chances are they’ve been dried in the past few weeks.

Flexibility and relative softness are also indicators of freshness.

— Storage. Since dried chilies are prone to bugs, store them in the freezer in resealable plastic bags.

If you want to hang a pretty chili ristra – a ring or braid of chillies – in your kitchen, a coat of varnish will protect it from insects. Just don’t plan on cooking with the chilies later, as the varnish cannot be washed off to a safe level.

– toast. Is this step worth it? Yes! When I do blind tastings for friends, everyone agrees that roasted chili sauces have more dimension, more complexity, and even more spiciness.

Heat a dry skillet over medium-high and roast the chiles for three minutes, or heat the oven to 350 degrees and bake for five minutes.

The chilies are ready when they have softened and slightly darkened. Be careful not to burn them; it makes the sauce spicy and unpleasant.

Warning: People who are particularly sensitive to chili fumes may want to delegate or skip toasting.

Also, precautions are just as important when handling dried chilies as when handling fresh ones: wear gloves if you are not used to working with chilies or your hands are sensitive; Remember that seeds and membranes have high concentrations of capsaicin. Wash your hands, knives and cutting surfaces well; Don’t touch your face or eyes until you are sure there are no chilli oils left on your hands. If chili oil gets in your eyes, flush them immediately with cool, running water.

– rehydration. Place roasted chilies in a deep bowl and cover with hot, almost boiling water. Simmer 20 minutes to 1 hour, until flesh is plumped up and reddened; Chilies that have been dried in the past few weeks will plump up in minutes.

Discard water that will be bitter. Remove and discard chili stalks and seeds; tear meat into pieces. Puree in a blender with fresh water, broth or tomatoes.

Tip: reserve some chilli seeds before soaking and toast them in a dry pan. Then when you puree the soaked chilies, add some seeds. They make the sauce spicier and hotter. Go slow: too many can make the sauce too spicy.

You can also sprinkle the toasted seeds over salsas. It looks damn good without changing the flavor of the sauce.

HOW HOT IS HOT?

Whether mild or hot, the spiciness in dried chilies comes from the same source as the spiciness in fresh ones: the tasteless chemical called capsaicin.

For most of the century, scientists and chili fans have ranked capsaicin levels using a scale developed in 1912 by a Michigan pharmacologist named William Scoville. Of the more common dried chilies, some versions of the New Mexico chilies are the mildest, with a virtually undetectable 100 Scoville Units; The hottest is the dried habanero, which can reach up to 300,000.

Chefs value dried chilies for their complex flavor; Because they’re fully ripened before being harvested for drying, the sugar content is high—and both the heat and flavor are often intensified.

RESOURCES

Mulato, ancho, pasilla, guajillo, chipotle, de arbol, and piquin chilies are available at Mexican and specialty stores. Most major supermarkets also stock California, New Mexico, and De Arbol chilies.

For the best New Mexico chilies and chili ristras, head to the farmers markets. If you want to cook with chilies from a ristra, make sure they are not coated with varnish, otherwise they will be unsuitable for cooking. There are many farmers markets in the Bay Area, including:

— San Francisco: Ferry Plaza at the Embarcadero, 8:00 a.m. to 2:00 p.m. Saturday.

— San Rafael: Marin Civic Center, 8 a.m. to 1 p.m. Sunday and Thursday; all the year long.

SHIPPING ORDER

— Hatch Chile Express, P.O. Box 350, Luke, NM 87937; (505) 267-3226.

Now has ristras of sandia chilies in lengths of one to five feet.

— The Chile Shop, 109 East Water Street, Santa Fe, NM 87501; (505) 983-6080.

A source for packets of Dixon and Chimayo Ground Dried Red Chilies; These keep well in the freezer.

— Melissa’s World Variety Produce, P.O. PO Box 21127, Los Angeles, CA 90021; (800) 588-0151.

Offers a selection of exotic chillies that varies from month to month.

THE CHILE DIAGRAM

CHIPOTLE

CHILE DE ARBOL

CASCABLE

HABANERO

ANCHO

NEW MEXICAN

CALIFORNIA

GUJILLO

MULAT

TORTILLA PUDDING WITH MOLE

Common Varieties of Dried Chilies — Description: oblong, 2-3 inches long; hard, brown or dark red, wrinkled — Hotness and Flavor: 2,500-5,000 Scoville Units; smoky, complex pungency — Substitute: can in Adobo– Description: brick red, 2-4 inches long, pointed — Pungency and Flavor: 30,000-50,000 Scoville Units; flavor fades to rapid, scorching heat — Substitute: cayenne or japones — Description: smooth, round, 1 1/2 inches; Mahogany Color — Heat and Flavor: 1,500-2,500 Scoville Units; dark red and richly flavored, with nutty, medium spiciness — Substitute: guajillo — Description: orange-brown, about 1 inch in diameter; slightly wrinkled with a pointed end — Hotness and Flavor: 150,000-300,000 Scoville Units, “World’s Hottest”; lacks some of the fruitiness of the fresh — Substitute: chile de arbol or cayenne pepper– Description: Nearly triangular, about 3 by 5 inches; fleshy, reddish brown, and wrinkled — Hotness and Flavor: 1,000-1,500 Scoville Units; complex, rich, and sweet (Mexican cooks consider it essential) — Substitute: ancho or mulato — Also labeled: pasilla– Description: multiple varieties; most about an inch wide and 5-6 inches long; bright red, shiny, and slightly wrinkled — Hotness and Flavor: 1,500-10,000 Scoville Units; medium clear heat; unparalleled flavor, fruity and sun-dried — Substitute: California — Also referred to as: Colorado, California– Description: Slender, tapering, about 1 inch by 5 inches, smooth and reddish — Hotness and Flavor: 1,000-1,500 Scoville- Units ; mild pungency, delicate flavor — Substitute: Guajillo — Also referred to as: New Mexican– Description: Smooth, orange-red, tapering; about 1 inch by 5 inches – Hotness and Flavor: 2,500-5,000 Scoville Units; sweet, berry flavor with medium heat — Substitute: California– Description: — Heat and Flavor: 1,500 Scoville Units; slightly sour bite when hot — Substitute: ancho — Also marked: ancho or pasilla

This is a delicious way to use up leftover moles.

INGREDIENTS:

— 6 corn tortillas — Olive oil spray — 1 1/2 cups mole coloradito (see recipe) — 1 poached or baked boneless chicken breast, sliced ​​– 1/2 cup sour cream

INSTRUCTIONS: Preheat oven to 350 degrees.

Spray both sides of each tortilla with oil; Place on baking sheet(s). Bake 10 minutes.

Pour a layer of sauce into a round casserole dish. Place 1 of the tortillas on top. Add a layer of chicken, then cover with another layer of sauce. Continue layering and finish with a tortilla and sauce. Spread the sour cream on top.

Bake 30 minutes.

2 serves.

PER PORTION: 625 calories, 28g protein, 68g carbohydrate, 30g fat (10g saturated), 60mg cholesterol, 316mg sodium, 12g fiber.

3-CHILE SALSA

One of my favorite salsas is just dried chiles, tomatoes, water, salt, and garlic. The different types of chili give the salsa a complexity that belies its simplicity.

INGREDIENTS:

– 2 tomatoes – 6 arbol chilies – 4 cascabel chilies – 2 guajillo chilies – 1/4 cup water – 1 clove garlic – 1/2 to 1 teaspoon salt

INSTRUCTIONS: Roast the tomatoes in a 400 degree oven; put aside.

Roast all the chillies in a dry pan until soft. The arbol chiles should turn a roasted red, but not black. Cut chillies into strips with scissors. Shake out and store seeds. Combine the tomatoes and any juices, the chilli strips, water, garlic and salt in a blender. Blend until smooth. Makes about 1 1/2 cups. Serving suggestion: Place salsa in a wide bowl and sprinkle with 1/2 teaspoon reserved chili seeds. Spread restaurant-style tortilla chips on a baking sheet and reheat in a 350 degree oven for 5 minutes (or use homemade tortilla chips). Arrange the chips on a platter, drizzle with salsa, and top with shredded jack or crumbled cotijo ​​(a dry Mexican cheese similar to feta). Note: To make your own tortilla chips, spray oil on both sides of the corn tortillas, cut into strips or wedges, and place on an oiled baking sheet. Bake in a 375 degree oven for 10 to 15 minutes or until crisp. Sprinkle with salt and/or chili powder.

PER 1/4 cup: 45 calories, 2g protein, 11g carbohydrate, 0g fat (0g saturated), 0mg cholesterol, 187mg sodium, 2g fiber.

MOLE COLORADITO OAXAQUENO

This “Little Red Mole” from Oaxaca, one of my favorites, uses only two types of chilies: ancho and guajillo. These chilies, which are more red than black, give the dish its characteristic color.

INGREDIENTS:

– 8 ancho chiles – 4 guajillo chiles – 2 large tomatoes – 1/2 onion – 4 cloves garlic – 1/4 cup almonds – 1/4 cup sesame seeds – 2 tablespoons raisins – 1 plantain (platano macho) or 1/4 banana – 2 tablespoons oil – 1 cup water – 2 whole cloves, crushed – 2-inch stick canela (Mexican cinnamon) – 1 stick pan dulce or 1 slice French bread, toasted – 2 teaspoons oregano – 1/2 teaspoon freshly ground black Pepper – 1/2 teaspoon salt – 1 ounce Ibarra Mexican chocolate (1/2 round), broken into small pieces – 1 to 2 cups chicken stock

INSTRUCTIONS: Roast the chilies in a dry pan for 2 to 3 minutes. Place chilies in a bowl and cover with boiling water. Cover and let steep for 45 minutes, occasionally tossing chillies into the liquid.

Roast tomatoes, onion and garlic in a 400 degree oven for 25 minutes. At the same time, place the almonds and sesame seeds in separate cake pans and toast in the oven for 5 minutes. Put aside.

Peel plantains and cut into long diagonal pieces. Fry in 1 tablespoon of oil in a coated pan until golden brown. (If using a banana, peel it but don’t fry it. Don’t use a whole banana or the mole will be overwhelmingly sweet.)

Remove stems and seeds from soaked chilies. Put the chilies in a blender (do not use a food processor). Add tomatoes, onion, garlic and 1 cup water. Blend (in batches if necessary).

Combine toasted sesame seeds, almonds, raisins, cloves, and cinnamon in a spice grinder or electric coffee grinder reserved for spices; grind to a fine powder. Add to the chili tomato mixture in the blender. process of mixing. Add fried plantains, bread, oregano, pepper and salt. Puree.

Heat remaining 1 tablespoon oil in a heavy saucepan; Add pureed ingredients, chocolate, and 1 cup chicken broth (or more if needed to thin mole). Simmer for 30 minutes, stirring frequently (making sure to stir to the bottom of the pot). Be careful as the mole tends to squirt.

Serve mole over fried or poached chicken.

Makes about 1 quart mole or 8 servings.

PER PORTION: 165 calories, 5g protein, 18g carbohydrate, 10g fat (2g saturated), 0mg cholesterol, 168mg sodium, 3g fiber.

SWEET FIRE ALMONDS

Use it as a cocktail snack or in salads (especially good in a chicken salad with apples and grapes), or pack it in fancy jars and give to friends as a gift.

INGREDIENTS:

– 1 cup raw almonds – 1 tablespoon canola oil – 3 tablespoons water – 1/4 cup sugar – 1 teaspoon salt – 1/2 to 1 teaspoon cayenne pepper (add a smaller amount first)

INSTRUCTIONS: Preheat oven to 350 degrees.

Place almonds on a baking sheet and drizzle oil over them. Mix with your hands to coat the nuts evenly with oil. Bake for 10 to 12 minutes or until lightly toasted.

While the nuts are toasting, mix the water and sugar in a saucepan. Heat until sugar has dissolved, then cook for 3 minutes. Remove from heat and add nuts, stirring to coat completely. Sprinkle in salt and cayenne pepper; stir.

Spread the almonds on an oiled baking sheet and leave to cool. The glaze will harden as the nuts cool. Makes 1 cup.

PER 1/4 cup: 290 calories, 7g protein, 19g carbohydrate, 23g fat (2g saturated), 0mg cholesterol, 537mg sodium, 4g fiber.

PASTA TO NEW MEXICO WITH RED CHILE PESTO

INGREDIENTS:

RED CHILE PESTO:

– 1 pound fusilli pasta – 1 cup cherry tomatoes halved – coriander leaves – 1 tablespoon toasted pine nuts – 1/4 cup finely grated parmesan cheese – 4 cloves garlic – 2 tablespoons toasted pine nuts – 1/2 cup freshly grated parmesan – 1/2 cup (heaping) coriander leaves – 2 tablespoons chopped Italian parsley – 2 tablespoons red chili powder – 1 teaspoon crushed cumin – 1/4 teaspoon salt, or to taste – – 3/4 cup olive oil

INSTRUCTIONS: Pesto: Place all pesto ingredients in a food processor and puree. Makes about 1 1/2 cups. Pasta: Cook pasta in boiling salted water for 10 minutes, or until al dente. Drain and arrange on a preheated plate. Mix in 1 cup (or more) pesto. Garnish with cherry tomatoes and coriander. Sprinkle pine nuts and Parmesan on top.

Served 4

PER PORTION: 740 calories, 21g protein, 89g carbohydrate, 34g fat (6g saturated), 9mg cholesterol, 359mg sodium, 1g fiber.

TOMATILLO CASCABEL SALSA

Cascabel chillies are mildly hot and have a nutty taste.

INGREDIENTS:

— 5 Cascabel chilies — 2 cloves garlic — 8 tomatillos, dried skins removed — 1/4 to 1/2 cup water — 1/4 cup coriander leaves — 1/2 teaspoon salt — 1 teaspoon vinegar

INSTRUCTIONS: Heat large skillet over medium-high heat. Add Cascabel chilies and roast until tender; Extinguish. Add the garlic and tomatillos to the pan and roast until the skin is mottled black and slightly soft, about 10 minutes.

Remove stems and seeds from Cascabel chilies. Place the chilies in a blender or food processor along with the garlic, tomatillos, water, cilantro, salt, and vinegar. Mix into a smooth salsa.

Makes about 1 1/2 cups.

PER 1/4 cup: 35 calories, 1g protein, 8g carbohydrate, 0g fat, 0mg cholesterol, 188mg sodium, 1g fiber.

GIRLFRIEND’S MOLE

My dearest friend loves moles but hates long recipes. Their solution is to buy mole in bottles. No grinding. Just a dirty pot. If you buy and combine two brands, the taste becomes more complex.

INGREDIENTS:

— 1 jar (approx. 8 ounces) Rogelio Mole or Marken’s Fiesta Mole — 1 jar (approx. 12 ounces) Trader Joe’s Mole — 1/4 cup peanut butter — 2 to 3 cups chicken broth — 1 chipotle chili — 1 chicken (3 1/2 pounds), cut into portion pieces or 3 1/2 pounds chicken pieces – 2 tablespoons toasted sesame seeds

INSTRUCTIONS: In a deep saucepan, combine the moles, peanut butter, 1 cup broth, and chipotle chili. Bring to a boil. Add the chicken and simmer for at least 30 minutes, stirring frequently, before tasting the mixture.

Gradually add more broth if the mole seems too thick. Simmer for a total of 45 minutes, stirring every 10 minutes. Skim off the fat that rises to the surface and discard. Remove from the heat and let the chicken sit in the mole for at least 30 minutes (can also be refrigerated overnight).

Serve with a simple arroz blanco (rice cooked in broth) and corn tortillas. Sprinkle each serving with sesame seeds.

Served 6

PER PORTION: 440 calories, 49g protein, 12g carbohydrate, 22g fat (5g saturated), 126mg cholesterol, 164mg sodium, 2g fiber.

GARLIC CHILE CHICKEN BITES WITH SWEET CHIPOTLE SAUCE

Twice a year I ship ground red chili powder from New Mexico. It’s wonderful to have recipes like this, adapted from Sunset’s new Low-Fat Mexican Cookbook, on hand.

INGREDIENTS:

SAUCE:

— 1/4 cup chopped cilantro — 1 tablespoon pure red chili powder — 2 teaspoons whole wheat Dijon mustard — 1 1/2 teaspoons coarsely ground pepper — 1 tablespoon minced garlic — 1 pound boneless skinless chicken breasts or Thighs, cut into 1 1/2-inch cubes – Olive oil spray – 1/2 cup tomato puree (Pomi is good) – 1 tablespoon brown sugar – 1 tablespoon distilled white vinegar or apple cider vinegar – 2 teaspoons chipotle puree – 2 cloves garlic – 1/ 2 cups of raisins

Instructions: Preheat the oven to 500 degrees.

Mix in the coriander, chili, mustard, pepper and garlic. Rub the chicken pieces with it.

Place chicken on an oiled baking sheet and drizzle with olive oil. Bake for 18 to 25 minutes until lightly browned. Cut into a piece to check doneness; Exact timing will depend on the size of the piece and whether you’re using light or dark meat. The Sauce: Put all the sauce ingredients in a blender and puree. Serve as a dip for the chicken. Makes 1 cup sauce.

Served 4

PER PORTION: 210 calories, 28g protein, 22g carbohydrate, 2g fat (0g saturated), 65mg cholesterol, 118mg sodium, 2g fiber.

THE BEST RED CHILES SAUCE

Use to make enchiladas or Chili Colorado. Or spoon it over eggs.

INGREDIENTS:

— 12 dried New Mexican chilies — 1 onion, halved, rubbed with olive oil — 2 cloves garlic — 2 teaspoons dried oregano — About 1 cup water — Salt

INSTRUCTIONS: Place the chiles on the baking sheet and roast in the 350 degree oven for 5 minutes; take out of the oven. Wrap onion halves in foil; Roast for 45 minutes. While the onion is roasting, place the chilies in a deep bowl and pour boiling water over them. Add garlic. Allow to steep for about 45 minutes, until the chilies are soft (keep pressing into the hot liquid).

Take the chilies out of the liquid. Discard stems and seeds. Place the chilies in batches in a blender along with the garlic, oregano and water (do not use chili soaking water). Blend for 2 to 3 minutes. Season with salt. Place the puree in a saucepan, add the roasted onion (cut into chunks) and simmer for 20 minutes. Add more water if the sauce seems too thick. Makes 2 cups.

PER 1/4 cup: 30 calories, 1g protein, 7g carbohydrate, 0g fat, 0mg cholesterol, 5mg sodium, 1g fiber.

ANCHO CHILES AND FRIED CHEESE

Dried ancho chiles are plump and rich in flavor after soaking and reconstituting. In Mexico, chefs like to soak them in a flavorful marinade and then stuff them with picadillo, beans, or corn. I like to marinate them, then just stuff them with shredded Monterey Jack or Asadero cheese and grill them until golden. These are fun to serve because most people have never eaten stuffed dried chiles. They’re easy and a great side dish for a barbecue.

INGREDIENTS:

— 6 ancho chilies — 2 liters of water — 1/2 cup vinegar — 1 teaspoon salt — 2 bay leaves — 1 teaspoon oregano — 1 clove garlic — 2 tablespoons olive oil — 1 red onion, thinly sliced – 3 cups grated Monterey Jack, Asadero or Manchego cheese

INSTRUCTIONS: Rinse the chilies well. Roast in a dry pan until tender, about 2 minutes. Keep turning them. Cut the top open with scissors. Remove the seeds.

Combine water, vinegar, salt, bay leaves, oregano, garlic and oil in a saucepan. Heat, then add the chillies and simmer for 15 minutes. Remove from the heat and let the chilies steep until they are plump. (You can leave them in the marinade until you’re ready to use them.) Soak the onion slices in the marinade for 10 minutes; reserve for garnish.

Drain the chilies just before serving. Place on a baking sheet. Open them along the slit and fill each with about 1/2 cup grated cheese. Place under a medium grill and grill until bubbly and golden. Garnish with the reserved onion rings.

Served 6

PER PORTION: 240 calories, 15g protein, 7g carbohydrate, 17g fat (11g saturated), 52mg cholesterol, 308mg sodium, 1g fiber.

SIMPLY STACKED ENCHILADAS FOR 2

INGREDIENTS:

— 6 yellow or blue corn tortillas — Olive oil spray — About 2 cups Best Red Chile Sauce (see recipe) — 2 cups shredded cheddar cheese — 1/2 cup chopped mild onion

INSTRUCTIONS: Preheat oven to 375 degrees. Spray the tortillas on both sides with olive oil spray and place on a baking sheet. Bake for about 10 minutes or until the edges are crispy.

Using tongs, dip 1 tortilla into the sauce and spread on both sides. Place on a heatproof plate. Sprinkle with some cheese and some onion. Dip another tortilla in the sauce and place it on top of the first. Add more onion and cheese. Dip a third tortilla in the sauce and place on top of the “stack”. Sprinkle 1/4 cup cheese on top. Repeat for the second stack of tortillas.

Place the plates in the oven for 3 to 5 minutes, or just long enough to melt the cheese.

2 serves.

PER PORTION: 770 calories, 40g protein, 70g carbohydrate, 41g fat (24g saturated), 119mg cholesterol, 726mg sodium, 12g fiber.

CHILE GLAZED RIBS BY FRONTERA GRILL

This is an adaptation of the ribs that Rick Bayless serves at Chicago’s Frontera Grill.

INGREDIENTS:

— 8 ancho chiles — 6 garlic cloves, unpeeled — 1 1/4 cups water — 2 chipotle chiles en adobo — 2 tablespoons adobo juice from chipotle cans — 1 teaspoon crushed cumin — 1 tablespoon toasted oregano — 1/2 teaspoon cinnamon – pinch of ground cloves – 1 teaspoon salt – 2 tablespoons apple cider vinegar – 3 pounds country style pork ribs – 2 tablespoons honey

INSTRUCTIONS: Roast the ancho chilies and garlic cloves in a dry pan until the chilies are soft. Drehen Sie sich weiter. Chilis in eine Schüssel geben und mit kochendem Wasser bedecken; 30 Minuten ziehen lassen. Chiles werden heller rot.

Die Hälfte der eingeweichten Chilis in einen Mixer geben; 1/2 Tasse Wasser hinzufügen und pürieren, bis es glatt ist. In eine Schüssel gießen. Fügen Sie die restlichen eingeweichten Chilis und 3/4 Tasse Wasser, den gerösteten Knoblauch, Chipotle-Chilis, Adobo-Säfte, Kreuzkümmel, Oregano, Zimt, Nelken, Salz und Apfelessig hinzu.

Die Rippchen in eine Glas-Auflaufform legen. Gießen Sie die Hälfte der Chilisauce über die Rippchen, decken Sie sie ab und stellen Sie sie über Nacht in den Kühlschrank. 30 Minuten vor der Zubereitung aus dem Kühlschrank nehmen.

Backofen auf 325 Grad vorheizen.

Die Rippchen in eine saubere Auflaufform legen und fest mit Folie abdecken. 1 Stunde backen. Gelegentlich prüfen und mit Bratensaft begießen. Aufdecken und 30 Minuten länger backen.

Ofentemperatur auf 350 Grad erhöhen. Honig in die restliche Soße mischen. Die Rippchen damit bestreichen und 10 Minuten backen. Rippchen wenden und großzügig mit Soße bestreichen. 10 Minuten länger backen, bis die Glasur fest ist.

Restliche Soße erwärmen und am Tisch servieren. Begleiten Sie es mit einfachem Reis und Tortillas, um all die guten Säfte aufzusaugen.

Serviert 4.

PRO PORTION: 990 Kalorien, 69 g Protein, 22 g Kohlenhydrate, 69 g Fett (32 g gesättigt), 274 mg Cholesterin, 754 mg Natrium, 2 g Ballaststoffe.

I’m frustrated by how many savory recipes are in Feast Chili—just the first seven in the June 8 issue. I have a chili intolerance, what can I use instead?

Glenis, Canterbury

Let’s get the culprits in front of the whole class, ask them to explain themselves, and see if they can find a solution through repentance. First on the naughty level is Yotam Ottolenghi, whose June 8 fusion-themed column was a bit chili-heavy, which featured spiced caponata with silken tofu, cabbage with ginger cream and chili oil, and saffron noodles with chipotle shallots and pickled chilies. “We’re big chilli fans in the test kitchen,” he admits, “and it shows in our food.” However, chilies vary greatly in terms of heat and taste: “Mild ones like ancho add sweet, subtle notes, while robust ones like Chipotle offer intense, smoky flavors. We use chili to enhance a dish, adding complexity when needed and only heating when needed.”

But that doesn’t mean his recipes are off-limits to those with dislikes or intolerance. “If heat isn’t your thing, it’s okay to just drop it. Or try red pepper flakes instead of sweet or mild chili and smoked paprika powder to substitute for smokier chilies.”

Meera Sodha, whose recipe this week was a sweet potato noodle casserole with half a teaspoon of Kashmiri chilli powder, agrees that different chillies serve different functions: “A bird’s-eye chili can be used to balance sweetness or acidity, while fresh chili can cut through grease or building heat. Spicy isn’t chilies’ only role, and I think that’s why they’re so loved by food writers and many readers alike.”

Which isn’t to say there’s no sympathy for Chili-Averse. “Chili is now a central part of our cuisine and it’s becoming increasingly difficult to avoid,” says Anna Jones. “I have a friend who puts it on everything, and that’s not uncommon: A lot of people crave big flavors from every meal they eat.” She herself is a fan of softer flavors, though her zucchini column is in the contained chili in both recipes during the week in question. “At home I often cook without chili, even if a recipe calls for it. I’ll just use a different spice or herb instead. It may not taste the same, but it’s just as good.”

As for substitutes, first find out what purpose the chilli serves in a dish and take it from there. “If it’s smoky,” says Sodha, “try smoked garlic or smoked salt instead; whether fresh, mint or lemon. Or just leave it out: I mostly cook Indian food, but if someone is allergic or intolerant I just don’t use chili, without much loss of taste.”

Black pepper, used lavishly, has a similar spicy effect, says Thomasina Miers, who made pasta with peas, shrimp and chili that same week: “Take Cacio e Pepe pasta: it uses the pungent, floral properties of pepper to add interesting flavors.” Adding sparkle to an otherwise creamy dish.” There are other ways to add zing, too, with acid being a particularly popular tool in professional kitchens: “See how a squirt of fresh lemon or lime transforms a dish in the final moments,” says Miers, “or like a dash of vinegar can lift a sauce.”

Salt is important, too (I know, I know, it’s not good for us in excess, but we actually need some in our diet). But it pays to keep seasoning, says Miers: “First, in the beginning, while the onions are sweating or the veggies are frying, or when you’re taking meat out of the fridge to bring it up to room temperature — salt brings out a food’s natural flavors to appear. Repeat as you cook, taste as you go, and deliver one final dose before bringing it to the table. And bring in savory (or umami) notes with miso, parmesan, anchovies or yeast extract.

Last but not least, Miers relies on fresh herbs — great bunches of things: “They add wonderful accents and flavor nuances.” But forget those puny 30g supermarket packs that cost almost a pound each — go to a market or one Middle East or Asia specialists, and you can pick up a bunch the size of your face for about the same price, if not cheaper. And it doesn’t come packaged in plastic either.

Who doesn’t love habanero peppers? They are among the most popular chillies in the world. They have a level of spiciness right on the edge that most people find comfortable, but their sweet tropical flavors steal the show. Dried habanero pepper flakes are also very versatile, they can be used in a variety of cuisines and have a surprising number of health benefits. Let’s take a look at the properties of habanero peppers, how we grow them, recipes, health benefits and more.

Fast Facts:

Scoville Heat Units: 250,000 – 350,000

Compared to Jalapeno Peppers: Up to 140 times hotter

Taste: Sweet, tropical.

Popular Uses: Hot sauces, hot wings, salad dressings, cocktails and more.

With around 300,000 Scoville Heat Units, our Habanero pepper flakes are fiery hot. Our fresh orange habanero peppers are hand-picked in Mexico, cleaned, de-stalked, oven-dried and crushed into bright orange pepper flakes.

250,000 – 350,000Up to 140 times hotterSweet, tropical.Hot sauces, hot wings, salad dressings, cocktails and more.At approximately 300,000 Scoville Heat Units, our Habanero Pepper Flakes are fiery hot. Our fresh orange habanero peppers are hand-picked in Mexico, cleaned, de-stalked, oven-dried and crushed into bright orange pepper flakes.

Like all of our dried pepper products, they are 100% pure and all-natural.

It has a wonderful taste and aroma, sweet yet intensely spicy.

How Hot is a Habanero Pepper?

There are many different types of habanero peppers, they come in a variety of colors, and the level of spiciness varies for each color and variety. Habaneros can come in a whole range of colors, from chocolate to red, orange, white, yellow, and even purple. The lowest rating is around 60,000 Scoville Heat Units (SHU), while the highest rating is around 600,000 SHU. In general, among all habanero types and colors, habanero peppers average about 300,000 Scoville heat units. Our orange habanero peppers are regularly tested between 300,000 and 350,000 SHU. This is generally spicier than the standard orange habanero peppers you’ll find at your local grocery store, as our peppers are grown in ideal tropical conditions in Mexico.

Habanero origin

The habanero has had a long and complicated journey that has taken it all around the world. The name of this pepper means “from Havana”. The correct Cuban name for Havana is actually La Habana. Not only are habaneros widely used in Mexican cuisine, but they are also commonly grown in Mexico. They are grown in Mexico’s Yucatan Peninsula more than any other part of the world.

Disclaimer:

Our flakes are sold by weight as they are commercial goods. As they are pure we do not add any fillers so the appearance in the bottle may differ from what is shown in the pictures as the density changes with each harvest. FDA-approved plastic bottles are only made in certain sizes (e.g. 8 fl oz, 16 fl oz, 32 fl oz) so it is not possible to change the bottle size for each crop so that it is always whole for each crop looks full.

Looking for a larger quantity?

We offer wholesale discounts on purchases over $500. You can We offer wholesale discounts on purchases over $500. For wholesale information, visit our wholesale page.

Additional information

Want to learn more about habanero peppers? Be sure to stop by

Habanero Pepper | Mine the popular pepper with extreme heat

on our blog.

Related Recipes:

Hey, I’m Azlin Bloor; born and raised in Singapore, adopted Brit, former chef and cooking teacher.

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25g

ANCHO FLAKES

Ancho is the dried version of the large poblano chili, the mildest chili on the spectrum and is commonly used in Mexican cuisine. As a base in chili con carne, it is a must and gives many other dishes a wonderfully warm aroma. Often used in combination with other, hotter chillies, it will add a balanced flavor to your cooking. If you prefer the aroma to heat or are very sensitive to chili heat, you can also use it pure as a seasoning for cooked dishes and in cold dishes.

This product is available in either our gold plated tin or refill pouch.