Dried chilies

Dried chilies are fruits from various types of spicy peppers that have been dehydrated to extend their shelf life and concentrate their flavor. Their use is essential in the cuisines of many countries, especially in Mexican, Central American, and South American gastronomy, where they add an intense, smoky, and spicy flavor to sauces, stews, marinades, and broths.

Origin: Dried chilies originally come from the Americas, where they have been cultivated and used since pre-Hispanic times. The practice of drying them in the sun or in traditional ovens has allowed them to be preserved for long periods, making them available for use throughout the year.

Properties: In addition to providing flavor, dried chilies are rich in capsaicin, a compound that gives them their characteristic spiciness and has anti-inflammatory and antioxidant properties. They also contain vitamins A and C, minerals such as iron and magnesium, and add low caloric content to dishes.

SPANISH SYNONYMS IN LATIN AMERICA: depending on the region, dried chilies may be known as ají seco (in Andean countries), pimiento seco, guajillo, chipotle seco (in Mexico), or simply ají. However, the term dried chilies is the most commonly used in most recipes to refer to these dehydrated ingredients, which are key for adding depth and character to numerous traditional dishes.