Dried red chilies

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.