Especias y Hierbas

Dried red chilies

Dried red chilies
Popularity 44 recipes

Used in multiple popular recipes

Ingredient Information

Name

Dried red chilies

Category

Especias y Hierbas

Popularity

44 recipes

Status

Inactive

Description

Dried red chilies are dehydrated fruits from various types of spicy peppers that are widely used in Latin American and global cuisine to add flavor, aroma, and a characteristic level of spiciness to dishes. Their intense red color is indicative of their maturity and capsaicin content, the compound responsible for the heat.

Origin: Dried red chilies originate from the Americas, particularly in regions like Mexico, where the cultivation and use of chilies is ancestral and fundamental in traditional cuisine. Over time, their use has spread to other areas of the continent and the world.

Properties: In addition to their characteristic flavor and spiciness, dried red chilies are rich in vitamins A and C, antioxidants, and capsaicin, which gives them anti-inflammatory and metabolism-stimulating properties. They are used dried to prepare sauces, marinades, broths, and stews, providing a deep and aromatic touch.

Synonyms in Spanish from Latin America: In different countries, they are also known as ají rojo seco, pimiento seco, guajillo seco (a specific type in Mexico), ají colorado seco, or simply chile seco. Although the names may vary by region and variety, they all refer to dehydrated red chilies used in cooking.

Nutritional Properties

8.5g
fiber
148mg
calcium
23mcg
folate
14g
fats
7.2mg
iron
322mg
potassium
282
calories
49g
carbohydrates
5900mcg
lycopene
152mg
magnesium
12g
proteins
5960IU
vitamin a
76.4mg
vitamin c

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