Description

The dried Spanish chilli peppers is a mildly spicy and can be added to any dish. It’s also known as pepper red, Cayenne or Lombok, and is probably the pepper most commonly used worldwide. The oblong chilli originates from Central America but is used in all cuisines worldwide. The chilipepper has a mildly spicy flavour, which allows it to be used in any dish.

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 Spanish chilli pepper

From  3,75

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.

In the summer season (April-November) the Spanish chillies are grown in the Netherlands in our own greenhouses. In the winter season (November-April) they are grown in Spain, Israel & Morocco by our own growers.

The Spanish chillies are dried in a special ventilated / drying room at our location in ‘s-Gravenzande. We do this 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 Spanish chilli peppers is a mildly spicy and can be added to any dish. It’s also known as pepper red, Cayenne or Lombok, and is probably the pepper most commonly used worldwide. The oblong chilli originates from Central America but is used in all cuisines worldwide. The chilipepper has a mildly spicy flavour, which allows it to be used in any dish. 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.

In the summer season (April-November) the Spanish chillies are grown in the Netherlands in our own greenhouses. In the winter season (November-April) they are grown in Spain, Israel & Morocco by our own growers.

The Spanish chillies are dried in a special ventilated / drying room at our location in ‘s-Gravenzande. We do this 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.

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