Best Dried

Chilhuacle Amarillo is a scarce, bright yellow chili pepper variety traditionally cultivated in Oaxaca, Mexico. Recognized for its fruity, slightly sweet flavor profile, it is most notably utilized as a foundational dried ingredient in mole amarillo and other complex regional Oaxacan sauces. This sp...

Chilhuacle Rojo is a chile pepper variety cultivated primarily in the Cañada region of Oaxaca, Mexico. It is one of three chilhuacle types—alongside Chilhuacle Negro and Chilhuacle Amarillo—traditionally used in Oaxacan cuisine. When dried, the chilhuacle rojo has a reddish-brown exterior and contri...

Er Jing Tiao (二荆条) chili is a pepper variety primarily cultivated in Sichuan province, China, particularly in regions around Chengdu and Meishan. This chili pepper typically measures 15-20 centimeters in length, with a curved shape and moderate heat level ranging from 15,000 to 30,000 Scoville He...

The Guajillo chile is a dried form of the mirasol pepper, belonging to the Capsicum annuum species. It is a staple ingredient in Mexican cuisine, frequently used to prepare salsas, marinades, and complex mole sauces. The pepper is characterized by its thin, leathery, deep red skin and offers a tangy...

The Chiltepin, or chiltepe, is a small, round wild chili pepper native to the southwestern United States and northern Mexico. It is classified as Capsicum annuum var. glabriusculum and is considered the closest wild relative of cultivated bell peppers and jalapeños. Known for its sudden and intense...

The Morita chile is a variety of jalapeño pepper that is smoked and dried while still red and ripe, producing a dark, leathery, wrinkled pod. It is one of the two principal types of chipotle pepper produced in Mexico, the other being the longer-smoked, tan-colored chipotle meco. Compared with the me...

Aji panca is a dark-red chili pepper variety native to Peru, commonly sold dried or as a commercially prepared paste. It is distinguished by its mild heat level and a complex flavor profile frequently described as fruity, smoky, and slightly sweet with berry undertones. This chili is a foundational...

Ají mirasol is the sun-dried form of the ají amarillo chili pepper, a staple ingredient in Peruvian cuisine. The drying process concentrates the pepper's natural sugars, resulting in a distinctly fruity, slightly berry-like flavor with a medium heat. It is typically rehydrated and ground into pastes...

Byadgi chili is a variety of Capsicum annuum cultivated primarily in the Haveri district of Karnataka, India, named after the town of Byadgi. It is recognized for its deep red color, shriveled, wrinkled pods, and relatively low heat, typically measuring 50,000 to 100,000 SHU. The chili is valued for...

New Mexico chile (Capsicum annuum) is the cornerstone ingredient of New Mexican cuisine, grown in the Hatch Valley and Rio Grande region, with both green (fresh) and red (dried) forms used in distinct preparations.

Thai chili, often referring to the bird's eye chili, is a small but potent pepper cultivar of the Capsicum annuum species. These peppers typically measure between 50,000 and 100,000 Scoville Heat Units and are a foundational ingredient in Southeast Asian cooking. They are utilized in both fresh and...

Kabanosy are traditional Polish smoked pork sticks preserved through air drying. These small sausages offer a distinctive smoky flavor and substantial protein content. They’re notable for their extended shelf life, making them ideal for hikers, campers, or anyone seeking a simple, flavorful snack. T...

Pasilla chile is the dried form of the chilaca pepper (Capsicum annuum), a key ingredient in Mexican mole negro, with a mild to medium heat and a rich, raisin-like flavor; its name means 'little raisin.'

Facing Heaven chili is a variety of Capsicum annuum associated with Sichuan cuisine and named for fruits that grow pointing upward. The ripe red chilies are commonly dried and used whole or ground, contributing color, fragrance, and moderate heat to stir-fries, braises, chili oils, and spice mixture...

Pequín (also spelled pequin) is a small, hot chili pepper of the Capsicum annuum species native to northern Mexico. The tapered fruits, typically 1–2 cm long, ripen from green to red and are most often used dried and crushed as a seasoning for salsas, soups, beans, and snacks. Pequín is also the wil...

The bird's eye chili is a small, potent pepper cultivar belonging to the Capsicum annuum species, commonly recognized as the Thai chili. It is a staple ingredient in Southeast Asian, African, and Indian cuisines, frequently utilized in stir-fries, curries, sauces, and marinades. The peppers typicall...

Bánh Tráng is a category of thin, dried rice paper originating from Vietnam. It is traditionally made from a batter of rice flour, water, and salt that is steamed in thin layers and then dried. These pliable sheets are widely used as edible wrappers for fresh spring rolls, deep-fried spring rolls, a...

Mulato chile is a dried variant of the poblano (Capsicum annuum) that ripens to dark brown before drying, producing a chocolate and licorice flavor and mild heat, essential to traditional mole poblano.

Guntur Sannam chili is a Capsicum annuum type centered in Andhra Pradesh, India, notable for its medium-to-hot pungency and protected geographical indication. It is one of the most widely produced and exported chili varieties in India, typically measuring 30,000–40,000 Scoville Heat Units, and is va...

Jujube, Ziziphus jujuba, is a deciduous tree in the buckthorn family that has been cultivated in China for thousands of years. Its oval fruits change from green to reddish brown as they ripen and may be eaten fresh while crisp or dried after becoming sweeter and wrinkled. Numerous cultivars are grow...

Chile de árbol (Capsicum annuum) is a small, slender Mexican chile with intense heat of 15,000–30,000 Scoville units, used fresh, dried, or toasted, whose name translates to 'tree chile' for its woody stems.

Jwala chili is a slender Capsicum annuum cultivar widely grown in Gujarat, India, notable as a common green cooking chili that ripens from green to red.

Tien Tsin chili is a slender dried Capsicum annuum pepper associated with Tianjin, China, and is commonly used to add sharp heat to Chinese stir-fries.

Ghost pepper is an Indian Capsicum hybrid also called bhut jolokia; Guinness recognized it in 2007 as the first chili measured above one million Scoville units.

Gari is a staple food in West Africa produced from fermented, grated, and dried cassava tubers. The processing involves peeling, grating, fermenting the mash for several days, and then sieving and roasting it to yield a dry, granular product. It is commonly consumed by soaking it in cold water with...

Tarhana is a traditional fermented dried food primarily found in Turkish cuisine, prepared by combining cracked wheat, yogurt, and various fermented vegetables like tomatoes, onions, and peppers. The mixture is allowed to ferment for several days before being dried in the sun and crumbled into a coa...

The Marasmius Fairy Ring, scientifically known as Marasmius oreades, is a widely foraged edible mushroom species native to grasslands across Europe and North America. It is most easily identified by its habit of forming distinct, dark green circular rings in lawns and meadows. The mushroom features...

The cascabel chile (Capsicum annuum) is a small, round dried Mexican chile named for the rattling sound its loose seeds make inside the hollow dried pod—the word cascabel means 'rattle' in Spanish. It registers 1,000–3,000 on the Scoville heat scale and is valued for its earthy, nutty, and slightly...

Tarhana çorbası is a traditional Turkish soup made from tarhana, a fermented and dried food base prepared by combining cracked wheat, yogurt, flour, and various vegetables such as tomatoes, onions, and red peppers. This mixture is fermented, dried, and then crumbled into a powder, which historically...