Dry chili
Popularity 58 recipes

Used in multiple popular recipes

Ingredient Information

Name

Dry chili

Category

Especias y Hierbas

Popularity

58 recipes

Status

Inactive

Description

Dried chili is a fundamental ingredient in many Latin American and Mexican cuisines. It refers to the fruit of the chili pepper that has been dehydrated in the sun or through controlled processes to preserve it for longer and concentrate its flavor. Dried chili can vary in size, color, and level of spiciness, from mild varieties like the ancho chili to more intense ones like the árbol chili or chipotle.

Its origin dates back to the pre-Hispanic cultures of Mesoamerica, where chili was an essential food and was used both fresh and dried to season and flavor dishes. Dried chilies have been a key part of traditional gastronomy, allowing ingredients to be preserved during off-seasons and adding depth and complexity to sauces, stews, broths, and marinades.

Regarding its properties, dried chili is rich in vitamin A, vitamin C, and capsaicin, a compound that provides the characteristic spiciness and has benefits for circulation and metabolism. Furthermore, it is a good source of antioxidants and can help stimulate appetite and digestion.

In different Spanish-speaking countries, "chile seco" may have different names or specific variants. Some synonyms or related terms in Hispanic America are dried ají, dried pepper (although this term may vary by region), or simply dehydrated chili. However, "chile seco" is the most common and generally recognized term for this ingredient in cooking recipes.

Nutritional Properties

28g
fiber
14g
fat
39mg
sodium
229mg
calcium
34mcg
folate
7.2mg
iron
2480mg
potassium
282
calories
50g
carbohydrates
23000mcg
lycopene
152mg
magnesium
12g
proteins
5960mcg
vitamin a
76mg
vitamin c
2.3mg
vitamin b6

Want to cook with Dry chili?

Discover delicious recipes that include this ingredient