This chile flake from southeast Turkey has garnered quite a following in recent years among chefs. The flakes are naturally oily and lend an earthy fruitiness to whatever dish they encounter. The heat level is medium.
These chiles are similar to the Aleppo from Syria but with more heat and less tartness. Add the flakes to salads, cheeses, pasta, grilled meats, eggs, soups and stews.
Aji Amarillo chiles are especially common in Bolivia and Peru. The chile adds a bright,...
This Syrian chile is prized for its oily texture, bright tartness and mild heat. A...
Ancho or “wide” chiles are the most popular chiles in Mexico. These chiles are commonly...
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