Dried Red Chilies

About Dried Red Chilies

Sri Lankan dried red chilies are a cornerstone of the island’s bold, layered cuisine. Grown in the Matara District along the southern coast, these chilies are harvested at peak ripeness and sun-dried over several days until they develop a deep, mahogany-red colour and a concentrated, complex heat. Sri Lankan varieties tend to be moderately hot with a fruity, slightly smoky undertone that distinguishes them from the sharper heat of Thai or Indian varieties. The drying process intensifies both the colour and flavour, producing chilies that impart a rich, warm red hue to curries and sambols without overwhelming bitterness.

Culinary Uses

Dried red chilies are indispensable in Sri Lankan cooking. They form the base of “miris” (chili paste), which is pounded in a stone mortar with garlic, shallots, and Maldive fish to create “lunu miris,” the fiery sambol served at nearly every Sri Lankan meal. Whole dried chilies are dry-roasted and ground to make “chili powder,” a staple seasoning used in virtually every curry. They are also tempered in hot coconut oil with mustard seeds, curry leaves, and garlic to create “thalipu” (tempering), the aromatic finishing touch poured over lentil dal, vegetables, and rice dishes. In “devilled” preparations, torn pieces of dried chili are stir-fried with meat or seafood for a spicy, caramelised coating.

Japanese cooking already embraces dried chilies in the form of “togarashi.” Sri Lankan dried red chilies can be used similarly: dropped whole into hot oil at the start of stir-fries, ground and blended into shichimi togarashi spice mix, or infused into sesame oil for a homemade rayu (chili oil) that pairs perfectly with ramen and gyoza. Their fruity heat complements yakitori glaze, adds depth to nabe broth, and brings warmth to winter dishes like kimchi nabe. A single dried chili simmered in nimono or oden adds a gentle background heat that builds slowly.

Nutritional Benefits

Dried red chilies are exceptionally rich in capsaicin, the compound responsible for their heat, which has been extensively studied for its metabolism-boosting, pain-relieving, and anti-inflammatory properties. They are a concentrated source of vitamin A, vitamin C, and vitamin E, as well as B vitamins and minerals including potassium, iron, and magnesium. The vibrant red colour comes from high levels of carotenoids and flavonoids, powerful antioxidants that support immune function and cellular health. Regular consumption of chilies in moderate amounts has been linked to improved cardiovascular health and enhanced digestive function.