Description

How you add the chilli decides how hot the dish gets. A whole chilli dropped into oil gives a warm, roasted flavour and little heat, because the seeds and membrane stay enclosed. Break the same chilli in half and the heat goes straight into the oil.

Standard in mustard-seed tempering for dhal, rassam, cabbage and beans.

They can also be soaked in hot water for twenty minutes and blended into a paste for marinades.