Dried chilies

Dried chilies are fruits from various chili varieties that have been dehydrated to preserve their flavor and extend their shelf life. This ingredient is fundamental in many Latin American, Mexican, and Caribbean cuisines, adding a deep, spicy, and smoky flavor to sauces, stews, moles, and marinades.

The origin of dried chilies dates back to the pre-Hispanic cultures of Mesoamerica, where chilies have been cultivated and dehydrated for centuries to facilitate their use year-round. Their use is traditional in countries like Mexico, Guatemala, Peru, and other Latin American nations.

Regarding their properties, dried chilies are rich in capsaicin, a compound responsible for their spiciness that also has analgesic and antioxidant benefits. Furthermore, they provide vitamins A and C, and minerals such as potassium and magnesium. When used in their dried form, they concentrate their flavor and aroma more intensely compared to fresh chilies.

In Hispanic America, dried chilies are known by different names depending on the region, such as ají seco (in the Andean region), pimiento seco, or simply chile seco. In some Caribbean countries, they may also be called ají ahumado or guindilla seca, although these terms vary depending on the specific type of chili and its culinary use.