Dry long red chili (Sabut Lal Mirch)

These ‘Whole Red Chillies’ will impart a wonderful deep red colour into your Indian/Thai/Oriental without adding too much heat. They are in demand for their gorgeous colouring characteristics and their mild heat. The traditional preparation of these whole dried chillies is to soak them in water and then ground them into a paste before adding them to the dish.

• Packing a lot of heat, these red chilli peppers are perfect for Indian/Asian stews, salads, and other dishes.

• Whole dried red chili peppers are often added on top of curries, meats, and rice dishes.

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