South Asia

Dried Red Chile

Capsicum annuum, various regional cultivars.

Fruit.

Part Used

Whole dried pods, crushed, or ground.

Form

Sukhi lal mirch (Hindi) – a general category encompassing many regional cultivars, several catalogued separately below (Kashmiri, Byadgi).

India (widespread cultivation across many states, each with preferred local cultivars).

Varies by cultivar from mild-and-colorful to sharply hot; general category flavor is smoky-fruity heat.

General-purpose chile heat source for tempering and blends.

Tempering (tadka) for dal and vegetable dishes; base of many regional chile powders.

Mustard seed, curry leaves, asafoetida.

Add whole to hot oil during tempering, taking care not to let it burn and turn bitter.

Whole pods keep well over a year sealed and dark.

Any moderate-heat dried red chile, adjusted for the specific heat level required.

Sambar powder; countless regional curry powders.