Chilli Pepper

Dried chiles should have a rich (not dusty), uniform color, unbroken skins and a slight flexibility. Dont buy those with skin blemishes. Select chilies that are still a little flexible and not dried to a crisp. Dried chiles should be used within 1 year of production. Store in a cool and dry area or in a very airtight container (tightly sealed jar or freezer bag) in the refrigerator.

Dried Chilies - The best dried chiles are the ones that have been sundried. If possible, buy loose, rather than packaged chile peppers so that you can examine them closely.

To select chiles for cooking, if you are searching for milder chiles, always select ones that have broad shoulders and blunt tips. For hotter chiles, select chiles with pointed tips and narrow shoulders. This is important because you can have up to 35 different piquancies on one plant at a time.
 

Fresh Chilies - Make sure that they are firm to the touch and the skin is smooth. Once they are wrinkled, their crisp texture and fresh flavor are gone. Use them as soon after purchasing as possible. Otherwise store them for up to two weeks wrapped in a dry terry-cloth towel inside a paper bag in the refrigerator or a cool dark place. Do not freeze.

Like cayenne pepper, red chili peppers are available throughout theyear to add zest to flavorful dishes around the world and health tothose brave enough to risk their fiery heat.

Fresh Chilies - Make sure that they are firm to the touch and the skin is smooth.