Dried chili flakes

Dried chili flake leaves are the dehydrated and crushed parts of various chili varieties, commonly used as a seasoning in cooking to add flavor, color, and a spicy touch to dishes. These flakes are made by drying the leaves of the chili plant, which concentrate their characteristic aroma and flavor, allowing for prolonged and versatile use.

Origin: The use of dried chili flake leaves has its roots in the traditional cuisine of Mexico and several Latin American countries, where chili is a staple ingredient. Although the use of the chili fruit is more common, the use of its dried leaves dates back to indigenous culinary practices that utilized all parts of the plant to season meals.

Properties: These leaves provide a slightly spicy and herbaceous flavor, different from the chili fruit but complementary. Additionally, they contain antioxidant compounds and nutrients that can offer health benefits, such as vitamins and minerals. They are ideal for infusing broths, soups, stews, and sauces, providing a more complex and aromatic flavor.

Synonyms in Spanish from Latin America: Depending on the region, dried chili flake leaves may also be known as hojas secas de ají en hojuelas, hojas trituradas de ají seco, or simply hojas secas de pimiento picante. However, their use is less common than that of chili powder or flakes made from the fruit, so the most recognized term is hojas secas de chile en hojuelas.