Chilli flakes is the key ingredient in many spicy dishes. Though off-the-shelf chilli flakes are readily available in the market, they can also be made at home with limited ingredients and time. Making your own chilli flakes at home will give you the opportunity to experiment with different types of chilli peppers, as each type has its own particular flavour. You may consider growing chilli peppers in your home garden, or buy some from the grocery store. Homemade chilli flakes retain their smell, taste and flavour for longer than store-bought flakes.
Wear gloves to avoid getting chilli flakes on the hand or anywhere else you may touch.
Wash the peppers and pat them dry.
Split the peppers along their length and cut their stems. De-seed chilli peppers and remove internal membranes.
Dry the chilli peppers by warming them in a dehydrator or roasting them in the oven at a temperature of 93.3 degrees C for about six hours. Alternatively, on a warm, sunny day, place them on a tray in direct sunlight.
Allow the peppers to cool down before grinding them in a food processor. Start by grinding just a little to see the flake size. In fact, the less you grind, the more flaky the output will be, and the more you grind, the more powdered they will be.
Once dried, chilli peppers will turn deep red and will lose all moisture. Chilli flakes can be stored in an airtight container for months.
Tips and warnings
- Once dried, chilli peppers will turn deep red and will lose all moisture.
- Chilli flakes can be stored in an airtight container for months.