With plenty of varieties to choose from, dried chiles pull way more than their weight in the kitchen.
Here are just a few of the more commonplace chilies I like to keep in my pantry, from sparky bright-red chilies to the moody sweetness of darker peppers. Do note that there are literally hundreds more chili peppers—this list reflects my personal tastes and cooking styles as much as anything else, but should get you started nicely.These Syrian chilies are only available ground. With a bright, sunny demeanor, they’re well-rounded enough to replace your generic red pepper flakes .
I also pick up these wild cards when I can find them: round, thin-skinned, maraca-like cascabels, which pack notes of coffee; spicy hot, brightly fruity, itsy-bitsyFlavor Every Stew About once a week, I head down the street to my Mexican grocery and pick up whatever meat or beans look good, along with a supply of onions, garlic, and dried chilies. These chilies are so freshly stocked that they’re still floppy and moist, like dried fruit—which is exactly what they are.
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