When working with dried chillies, the first step is usually to deseed the pods in order to temper their heat. Odds are, those seeds are then discarded, thrown out with the rest of the kitchen scraps. Those seeds, however, are full of fiery flavour, and worth saving. Instead, each time you deseed a chilli, add the seeds to a jar. They’ll add up quickly. To prepare them, toast the seeds until fragrant, then grind to a powder. Use them to add a smokey heat to your dishes, or use in lieu of chilli flakes as a seasoning. Be sparing, though, as they are pure heat.
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