Dried chilies

Dried chilies are fruits from plants of the Capsicum genus that have been dehydrated to preserve their flavor, aroma, and spiciness. These essential ingredients in many Latin American, Mexican, and Spanish cuisines offer a more intense concentration of flavor and a smoky or earthy note depending on the type of chili and the drying method.

The origin of dried chilies dates back to ancient Mesoamerican cultures, where indigenous peoples began drying these fruits to preserve them for long periods. Today, they are cultivated and used worldwide, especially in Latin America where they form the base of traditional sauces, marinades, broths, and stews.

Among their properties, dried chilies are known for their capsaicin content, a compound that provides spiciness and has antioxidant and anti-inflammatory benefits. They also contain vitamins A and C, and trace minerals such as iron and potassium.

In Hispanic America, dried chilies have various synonyms depending on the country and variety, such as ají seco in some Andean countries, pimiento seco in certain regions, or simply chiles secos. They are also known by specific names according to the variety, such as chipotle (dried and smoked jalapeño), guajillo, pasilla, or ancho.

In cooking, dried chilies are highly valued for adding depth and character to dishes, and they can be rehydrated and ground to create sauces, marinades, or used whole to infuse broths and stews.