Chillies, whether whole or ground need to be handled with care and caution. Firstly, you don’t want to overdo them in your dish which can potentially ruin your taste buds. Secondly, you need to take care while handling or chopping them as they can cause burning if it comes in contact with your skin or eyes.
Coming to usage, chilli isn’t a mere spice that adds flavor to your dishes; there’s much more you can do with these red coloured wonders. Fresh chillies can be deep-fried as fritters, chopped into any dish or barbequed. Dried chillies can be used for sauces and to make chilli flakes that make for a perfect pasta or pizza seasoning.
Dried chillies are usually used in whole form for ‘tadka’. Putting them in hot oil helps to release all its flavours and can take any simple Indian lentil or dal to gourmet level. They could also be used in ground form as seasoning.
Roasting the chillies or barbequing them over charcoal is a nice way to add a smoky flavor to them. These chillies could then be refrigerated or frozen for later use.
Frozen chillies can last up to a year or more and if properly stored by way of wrapping, they retain all their hotness and pungency. You can either thaw them before using or toss them still frozen for a relishing palate.
Chilli pickles are world famous for their tanginess and spicy notes. Use spices of your choice to form a stuffing mixture, soak them in the sun for a few days and your spicy chilli blast is ready to give you a kick.