Dried chilies (whole)
干辣椒 gān làjiāo / peperoncino / cili kering
- Flavor and role
- Whole dried red chilies that release a hot aroma when fried in oil. The heat varies by variety.
- Typical dishes and uses
- Aglio e olio and gambas (peperoncino), kung pao chicken, nasi lemak sambal, mala dishes.
- Substitutes
- ½ tsp red chili flakes = 1-2 whole dried chilies. Korean chili flakes have a less sharp aroma.
- Storage
- Airtight in a cool, dark place for 1 year. When frying in oil, keep the heat low and the time short so they do not burn and turn bitter.
- Main countries
- China · Italy · Malaysia
- Used in this book
- Gambas al Ajillo (Garlic Prawns)Nasi LemakSpaghetti Aglio, Olio e PeperoncinoBirria Tacos with ConsoméDal Tadka (Tempered Yellow Lentils)Fish Amok (Amok Trey)Kung Pao ChickenCurry LaksaNepali Chicken Momo with Tomato AcharUzbek PlovBeef rendangTwo-Garlic Aglio Olio with Lemon PangrattatoJapanese Wafu Soy-Butter Mushroom Aglio OlioVelvet Beef with Charred BroccoliDurban Lamb Bunny with Fresh-Ground MasalaPindi CholePenang hawker-style char kway teow with crispy lardRoyal Chicken Machboos with Saffron Rice, Daqoos and Crispy OnionsMiyazaki-Style Fluffy Chicken Nanban with Mustard TartareRestaurant-style chili crab with fried mantouDhaba-Style Double Tadka Dal with Coal SmokeSizzling Tadka Lentil HummusSilky Amok with Toasted Kroeung and Coconut CreamAmok Moules Marinière with BaguetteGambas al Ajillo with Prawn-Shell OilCrispy Gambas Rice SkilletMala Gamjatang (Sichuan-Spiced Pork Rib and Potato Stew)Indian Tadka Hummus with Curry-Leaf GheeTiffin-House Idli with Fresh-Roasted SambarPodi Idli Fries with Coconut Yogurt DipMala Japchae (Sichuan-Spiced Glass Noodles)Chiang Mai Khao Soi with Hand-Made PasteBrined Soy-Garlic Fried ChickenVelvet Kung Pao Chicken, Restaurant StyleKung Pao Chicken Tacos with Lime SlawKung Pao Popcorn Chicken CupsPrawn-Head Stock Curry LaksaHand-Chopped Larb Gai with Lemongrass Khao Khua and Crispy Chicken SkinMysore Masala DosaJuicy Pork Jhol MomoNasi Lemak with Spiced Fried Chicken (Ayam Goreng Berempah)Seared Paneer Palak with Garlic TadkaMumbai Tawa Butter Pav BhajiTashkent Wedding Plov (To'y Oshi)Pozole Rojo Especial (Bone-In Broth and Chile de Árbol Salsa)Padang-style dry rendangSri Lankan Black Chicken Curry with Toasted CoconutGreen Garlic Twice-Cooked Pork, Sichuan Restaurant Style
Updated 2026-10-10