Red whole chilies are dried versions of hot peppers and are widely used in various cuisines, particularly in Indian, Mexican, and Southeast Asian cooking. These chilies pack a punch in terms of heat and flavor, with a rich, smoky aroma. They come in different varieties, such as Kashmiri, Thai, and Arbol, each offering unique levels of spiciness and color.

Besides their culinary use, red whole chilies are often ground into chili powder, flakes, or used whole to infuse oil, sauces, and stews with intense heat and deep flavor. They also have numerous health benefits, including being rich in vitamins A and C, as well as capsaicin, the compound responsible for their spiciness, which is believed to have anti-inflammatory and metabolism-boosting properties.

In traditional medicine, red chilies have been used to treat various ailments, from digestive issues to pain relief, but their potent heat should be used carefully to avoid irritation. Whether used fresh, dried, or ground, red chilies are an essential ingredient for adding heat and complexity to dishes