Dry Red Chilli is one of the many spices used in Indian cooking. It is the fruit of the plants from the genus capsicum, which are members of the nightshade family ‘Solanaceae’. They are commercially cultivated in many part of the world as they yield better returns as compared to other varieties. The heat in all chillies, whether hot or mild, is due to the chemical known as ‘capsaicin’ which is present in chilli seeds and membranes.
Dry red chilli is generally used as a tempering agent and is fried with other spices, then added to the dish as a final touch. In India, lentils, vegetables and many other regional cuisines are flavored with this spice-flavored-oil, comprising of red chilli, cumin, and other spices. Dried chillies can be stored for a longer duration.