Chili flakes (with seeds)
Chili flakes are crushed chili pepper pieces are popular forms of preserving more fleshy varieties of chili peppers. Its advantage is that it keeps its aroma well at higher temperatures too, and it will not turn bitter as the finely ground chili powder, so it can be used more safely in the preparation of dishes of either traditional Chinese or Southeast Asian cuisine.
How are chili flakes made?
The chillies are washed and then dried at high temperatures, then ground to coarse in texture. Pre-drying is necessary in order to make the taste and aroma of the chili even more intense and to gradually release its flavour during cooking.
In what dishes do we use chili flakes?
- It can be used to flavor various sauces, soups, stews, meat and vegetable dishes.
- Grilled foods become really spicy when we add chili flakes to rub or pre-marinate beef, pork, turkey, or chicken.
- A pinch of chili flakes gives traditional egg dishes an extra aroma.
Store in a cool, dry place, away from sunlight.