| DRIED CHILES Dried chiles are not just substitutes for fresh ones. They have their own place in a cuisine and are used often when a blending of chile flavors is desired. They can be reconstituted by roasting, frying, or soaking, depending on the recipe. Most recipe books devoted to chiles give detailed instructions for their preparation. INDIA TREE chiles include some instructions on their labels. Once reconstituted, dried chiles can be blended to make a paste for coating meats or flavoring stews, soups, and sauces. Dried unreconstituted chiles are usually ground into powders. Authentic Mexican chile powders are always made purely of chiles without other spices being added. However, one chile powder is often mixed with another to form a third flavor. These powders may be added directly to the dish or used to flavor oils and vinegars. INDIA TREE offers eight of the most popular dried chiles: Ancho, de Arbol, Pasilla Negro, California, New Mexico, Thai, Chipotle, and Habañero. In addition to these whole chiles, we package chile flakes as well as spices used in Mexican and Asian cuisine. |
| Buying Dried Chiles When buying dried chiles, make sure they are uniform in color. They should be dark and brilliant, not faded . . . Dry chiles should be unbroken, so that their flavors are intact. A degree of flexibility indicates freshness; they are likely to be less fresh when brittle. Dry chiles should have a good aroma . . . Store them in a cool dry place. ---Mark Miller Coyote Cafe Cookbook |
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