Whole dried chillies add heat and fragrance to cooking bases when warmed in oil. Used whole, they are easy to identify and remove before serving.
How to use it. Fry one or two chillies briefly with whole spices, taking care not to burn them. Then continue the recipe with onion, vegetables, pulses or sauce.
Best for. Tadka, South Indian curries, sambar and seasoned oils for finishing dishes.
Anjappar in a 100 g format. Buy online with delivery to Spain and Portugal. Read the manufacturer’s directions before use and include any other ingredients you need in the same online order.
Ingredients
Whole dried chilli 100%.
Allergens
Contains none of the 14 allergens subject to mandatory declaration under Annex II of Regulation (EU) No 1169/2011.
Nutrition information
Herbs, spices and seasonings: exempt from the mandatory nutrition declaration under Annex V of Regulation (EU) No 1169/2011.
Information may vary by batch and country of origin. Always check the label on the packaging, which takes precedence.