Chilli Angel Hair – 10g

Original price was: $4.99.Current price is: $3.49.

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37 In stock

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Weight
10G

Product description

Angel Hair Chillies are extremely thin threads of sun-dried red chilli that make a beautiful garnish or add a light chilli warmth to dishes. Angel hair chilli has an extremely mild fruity flavour and can be used as-is, soaked in warm water or stock, or roasted. Originating in the Tianjin region of Northern China, these delicate threads are a stunning addition to any cuisine.

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Flavour Notes:

With mild heat and fruity, full flavour, these threads add depth to soups, salads, hors d’oeuvres, eggs or as a garnish on anything that deserves a little extra colour and spice.

Culinary Notes:

To further increase the depth of flavour, lightly toast them in a pan for a few moments. When roasting keep a firm eye on them as the seconds will count, and if done without burning this will unlock their distinctive flavour.

Health Benefits:

Rich in vitamins and minerals, chillies can help reboot your body’s metabolism, build immunity and promote weight loss.

Ingredients:

100% Dried Angel Hair Chilli threads

Country of Origin:

China

Other Names or Spelling:

Chilli threads

How to use

  • Add a pinch at the beginning of cooking dishes to impart a warm flavour and colour
  • Add a pinch to stock or water before bringing to the boil to cook rice or couscous in
  • Bloom in a warm pan to release their volatile oils and crisp them up to use as a finishing garnish on dishes
  • Rehydrate in boiling water – see our post below on rehydrating your chillies the correct way

The Spice People FAQs

Angel Hair Chilli threads are thin strands of chilli peppers, typically dried, that are used as a garnish or ingredient to add color, flavor, and spice to dishes.

    They have a mild fruity flavour with a subtle warm heat that’s suitable for a range of tastes.

      Use as a finishing garnish on dishes or rehydrate in warm water or warm liquid like soups or stocks to infuse their fruity delicate flavour throughout.

      The Spice People FAQs

      Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

      Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

      These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

      Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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      Proudly Australian owned – serving customers since 1997

      Copyright © 2023 The Spice People. All Rights Reserved.

      Country Flavours

      This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

      History & influences

      Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

      What is Malaysian cuisine

      As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

      Spiceology

      Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.

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