Dry Red Chilli

Dry Red Chilli, also known as Paprika, has the greatest range of flavors from sweet and mild to hot, depending on the variety of and whether the hotter seeds and spongy tissue were included. Dry Red Chilli is equally valued for its taste and its bright red color, derived from Capsanthin. For most recipes, the Dry Red Chilli is added near the end of the cooking process, because heat diminishes both the color and flavor. Culinary Uses

• The rich coloring of Dry Red Chilli not only enhances the visual appeal of foods, but it can also be used as a major flavoring. It goes well with just about any savory food, including vegetable curries, stews, creamy sauces, pastas, pizza, in tomato dishes and salads.
• Dry Red Chilli is useful as a simple garnish for almost any savory dish. Combine it with butter, margarine, or oil for a quick baste for fish or poultry. This is especially good on roast turkey.
• Dry Red Chilli can be mixed with bread crumbs before sprinkling them over casseroles or vegetables.

How To Store Dry Red Chilli should be stored in an airtight container in a cool, dark place, preferably the refrigerator. Rather than Dry Red Chilli in a glass bottle, choose the one in the tin, which will protect the contents from damaging light. Use it or replace it within six months for best results. Health Benefits

• Dry Red Chilli is unusually high in vitamin C.
• As an antibacterial agent and stimulant, Dry Red Chilli can help normalize blood pressure, improve circulation, and increase the production of saliva and stomach acids to aid digestion.

Minimum Order Quantity : 1000 Pouches