Description

The dried Rawit, also known as Thai pepper, is a small pepper with a spicy flavour. The pepper is a well-known product in Indonesian and Thai cuisine and is often used to make sambals and salsas, but also in curries or wok dishes. The chilli is often cooked as a whole, to be removed from the dish later. But the experienced user dares to use the pepper in the dish as well. This Rawit is a special Westland peppers variety/species, it is slightly coarser and larger than the Bird’s eye chilies that you can often buy in the shops, but the taste and spiciness of the chillies is the same.

Preparation
– Fry the dried chillies in a dry frying pan on medium heat for about 2 minutes. This will release the essential oils and give them more flavour. Then rehydrate by soaking them in hot water for about 15/20 minutes, then chop as you prefer.
– Place the dried chillies in a food processor and grind them until they have the coarse texture you prefer, flakes or powder.

Dried Rawit

From  5,00

To keep dried chillies fresh for a long time, it’s best to store them in an airtight container in the pantry or even better, in the freezer. Avoid exposure to air, moisture, light and heat, which can cause the dried chillies to discolour, mould and lose their flavour.

The dried chillies have a long shelf life, but for optimum flavour and spiciness we advise to not store them for longer than a year. Click here for more information on storing and freezing dried chillies.

Morocco

The Rawit chillies are dried in a special drying cell at our location in ‘s-Gravenzande. We do this especially when we have enough of the chillies in stock. It is therefore possible that this product is not available for a longer period of time.

The dried Rawit, also known as Thai pepper, is a small pepper with a spicy flavour. The pepper is a well-known product in Indonesian and Thai cuisine and is often used to make sambals and salsas, but also in curries or wok dishes. The chilli is often cooked as a whole, to be removed from the dish later. But the experienced user dares to use the pepper in the dish as well. This Rawit is a special Westland peppers variety/species, it is slightly coarser and larger than the Bird’s eye chilies that you can often buy in the shops, but the taste and spiciness of the chillies is the same. Preparation – Fry the dried chillies in a dry frying pan on medium heat for about 2 minutes. This will release the essential oils and give them more flavour. Then rehydrate by soaking them in hot water for about 15/20 minutes, then chop as you prefer. – Place the dried chillies in a food processor and grind them until they have the coarse texture you prefer, flakes or powder.

To keep dried chillies fresh for a long time, it’s best to store them in an airtight container in the pantry or even better, in the freezer. Avoid exposure to air, moisture, light and heat, which can cause the dried chillies to discolour, mould and lose their flavour.

The dried chillies have a long shelf life, but for optimum flavour and spiciness we advise to not store them for longer than a year. Click here for more information on storing and freezing dried chillies.

Morocco

The Rawit chillies are dried in a special drying cell at our location in ‘s-Gravenzande. We do this especially when we have enough of the chillies in stock. It is therefore possible that this product is not available for a longer period of time.

Often ordered with

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