These are dried long red chillies from East End Foods, the Birmingham spice brand that South Asian cooks have relied on since 1972. The pack format is 6x200g, which means six 200g bags in a case, so you get 1.2kg of whole chillies in total. Bought whole rather than ground, the chillies hold their aroma and warm red colour for much longer, and you decide when to crush or grind them.
Cooking and Uses: Fry a couple of whole pods in hot oil at the start of a tarka to release their heat into the fat, then pour over dal or vegetables. Toast and grind them for a fresh chilli powder, or steep them in warm oil for a homemade chilli oil. Remove the seeds first for a milder result.
Keep in a cool, dry place away from direct light. Once opened, transfer to an airtight container to protect the aroma and colour.
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