Dried chili

Dried chili is a fundamental ingredient in Latin American cuisine and in other regions of the world, characterized as the dehydrated fruit of different varieties of fresh chilies. This drying process intensifies its flavor and aroma, in addition to concentrating its spiciness, providing a unique and distinctive touch to a wide variety of dishes.

Dried chili originates primarily in Mesoamerica, where its cultivation and use date back to pre-Columbian times. Since then, it has become an essential element in Mexican, Central American, and various Caribbean and South American cuisines.

Regarding its properties, dried chili is rich in capsaicin, the compound responsible for its spicy flavor, which also has antioxidant and anti-inflammatory effects. Furthermore, it contains vitamins such as A and C, and minerals that contribute to overall health.

In different Hispanic American countries, dried chili has several synonyms or common names, among them: dried ají (especially in Andean countries), dried pepper (in some areas of the Caribbean), guajillo or chipotle when referring to specific types of dried chilies in Mexico, and simply ají in certain regions. It is important to adjust the term according to the variety and country for better understanding in the culinary context.