Chillies Crushed with seeds – 130g


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49 In stock

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Product description

Chillies are grown throughout the world and are used to add flavour and heat to many dishes. Dried chillies taste rather different to the fresh variety due to the caramelisation of the sugars that occurs during the drying process. They are used widely in Mexican, Asian, Indian and Italian dishes.

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Flavour Notes:

Dried Chillies are a staple in many pantries around the world, used to add flavour and heat to a variety of dishes. Dried chillies taste rather different from the fresh variety due to the caramelisation of the sugars that occurs during the drying process.

Culinary Notes:

Chillies are one of the most versatile spices in the world and widely used in Mexican, Asian, Indian and Italian cuisines. Their caramelised chilli flavour and hit of heat can be used to spice up a range of dishes such as curries, pastas, stews, soups and braises.

Health Benefits:

Medically, Capsaicin is considered a safe and effective topical analgesic agent in the management of arthritis pain, diabetic neuropathy, mastectomy pain, and headaches. Capsaicin can also be extracted from chillies and used in pepper spray as an irritant, a form of less-lethal weapon. All chillies contain capsaicin which is known to have many health benefits including boosting the immune system, eliminating inflammation and aiding in weight loss.


100% dried crushed chillies with seeds

Country of Origin:

Grown and packed in Australia

Other Names or Spelling:

hot pepper flakes, red pepper flakes, chiles

How to use

  • Add either during cooking or once served as a finishing garnish
  • Use to provide a medium heat to any dish that requires it
  • As they have a medium heat, you can control the level of heat in your dishes. Add 1/4-1/2tsp at a time and taste as you go depending on how hot you like it
  • Bloom in a warm pan to release their volatile oils
  • 1tsp is about the equivalent of 1 long red chilli

The Spice People FAQs

Our Crushed Chillies have a medium heat rating, making them suitable for a range of tastes. Use more or less depending on your desired heat.

Crushed chillies are used as a seasoning or spice to add heat and flavor to a wide variety of dishes. They can be sprinkled directly onto foods during cooking or used as an ingredient in sauces, marinades, rubs, and spice blends.

Yes, crushed chillies can be used as a substitute for fresh chili peppers in many recipes. However, their flavor and intensity may vary, so it’s essential to adjust the amount used according to taste.

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

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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.


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.