Thai Roasted Chile Powder
The Quirky Foodster Team
About 1/2 cup
Servings
Ingredients
- Dried red chile
- deeply roasted or charred before grinding
- sometimes with a small amount of salt added
Method
- Char or deeply toast whole dried chiles in a dry pan or over an open flame until deeply darkened, cool, then grind to a coarse powder.
- Essential and thorough — the deep char/roast is what distinguishes this from a simple dried chile flake, imparting a smoky depth.
Origin: Thailand.
Use: A finishing seasoning and ingredient in various Thai sauces and salads.
Classic Dishes: Nam prik pao (Thai roasted chile paste, which incorporates this powder as a base component); various Thai dipping sauces.
Storage: Keeps 3-4 months sealed and dark.
Variations: The degree of roasting/charring varies by intended use — a lighter roast for a milder background note, a deeper char for the smokier nam prik pao style.
Substitutions: Standard dried chile flake, lightly toasted at home, as an approximation.
- Dried red chile
- deeply roasted or charred before grinding
- sometimes with a small amount of salt added
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