Dried chillies work best in stews and heavier dishes, fresh ones in zippier south Asian dishes. Different chillies perform different roles, and they’re not just about heat – depending on which one you use, they can add sweet, sour, fruity, earthy or smoky notes. If you think of traditional north Indian foods – heavier curries, dals, butter chicken – they’re all made with dried red chilli. But when you start thinking about brighter flavours, whether it’s southern Indian cooking or Thai, you want something vibrant and zingy, and that you’ll get from fresh chillies. What do you think LiveTribers? Which chillies work best for different cuisines?
Posted by on 11 Oct 2022
