CREDENCE CHILLI : SANAM GRADE
WHOLE CHILLI SPECIFICATION :
|WHOLE CHILLI||CRE 141||CRE 142||CRE 143|
|MOISTURE||12% Max||12% Max||12% Max|
|FOREIGN MATTER||2% Max||2% Max||2% Max|
|BROKEN CHILLI||5% Max||5% Max||5% Max|
|INSPECTION||Spice Board Of India|
Chili pepper pods, which are berries, are used fresh or dried. Chilies are dried to preserve them for long periods of time, which may also be done by pickling.
Dried chilies are often ground into powders, although many Mexican dishes including variations on chiles rellenos use the entire chili. Dried whole chilies may be reconstituted before grinding to a paste. The chipotle is the smoked, dried, ripe jalapeño.
Many fresh chilies such as poblano have a tough outer skin that does not break down on cooking. Chilies are sometimes used whole or in large slices, by roasting, or other means of blistering or charring the skin, so as not to entirely cook the flesh beneath. When cooled, the skins will usually slip off easily.