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Do you use bottled or fresh chillis in cooking?

by Finy (follow)
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Cooking (175)      Chili (4)      Chilli (3)      Bottled chilli (1)      powder chilli (1)      Chilli paste (1)     

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Do you use fresh chilli or powdered or bottled, in your cooking?

#Bottled chilli
#powder chilli
#Chilli paste
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Top Answers
I actually use 4 different kinds of chilli in cooking - i used a jar of chili, like a paste; i have some very hot dried chili that I use if I want to make something and do not have fresh chili; I use chili flakes; and of course I buy red or green chili sometimes also.

I cannot say I use one more than the other as it depends entirely on whether I am going to the shop to buy a fresh chili - put it this way, I will not go to the shops especially to buy fresh chili!
by Finy
I use s variety of peppers and pepper product. Fresh pepper is only for cooking. , its just too spicy otherwise. I use hot sauce, cayenne, a sauce with pieces and seeds and another that's mixed with herbs as a marinade.
by jonaja
All types. It really depends on what the dish is that I am making.

I do grow chilli - so tend to use that the most.
I use both in cooking for my son.
The fresh are way way toooo hot!

I do not partake of such things :) no no no no.
What is the appeal with chilli? It is in nearly everything one buys at the supermarket and ruins many traditional dishes! It is always over used, many dishes are way to hot and all one can taste is HOT HOT and more HOT! So you may deduce from my rant that I do not use chilli LOL!
Amen to that!!
by Rice
I use fresh chilli, or chilli powder in cooking. I use chilli paste when making curries and Thai food. YUM !!!
FRESH all the way !
I have a chilli plant that flourishes on our balcony. Just when I think it's about to give up on life - it produces another yield of birds eye chilli. It's the present which has been giving for 4 years.

I simply pick what I need when I want to use fresh chilli in a recipe. To offset the large yields the plant produces I will often dry them on a low setting in the oven and using a mortar and pestle create my own chilli flakes. But my piece de resistance is the chilli oil I made. I used premium extra virgin olive oil and have been steeping fresh chilli in the oil for 2 years. The piquancy is remarkable - you only need a small amount to get flavour and a spicy hit.
None at all. Chilli is too hot for me in any form.
by Rice
I have a snack pack of fresh chillies in the freezer. They keep well for years, but I always have to remove the seeds before using. I also use powered chilli, & vey occasionally crushed dried ones, if a recipe calls for them. I also have 2 small jars of chilli jam in the fridge, as 1 was a gift in a Christmas hamper. My brother loved the hottest of honest chilli products, so I'd try & find him 1 if I was visiting him, & he'd always remark, "That wasn't very hot."
by Miro
I don't use chillies in my cooking at all.
No chilli of any kind enters this house. Unfortunately my husband has the tolerance of an infant when it comes to his stomach.
My daughter swells up with chilli . . . neither of use use it at all.
by Rice
I love chillis and used to use lots of them fresh.
Only once I had an issue with cutting them up and touching my eyes and it burning - and that was after washing my hands several times (I like HOT chillis).
Now I have young children who require a lot of hands on attention I mostly use powders or pastes so I don't risk burning them. I do have a chilli plant so I freeze my own chillis until I have enough to blend them up.
I use all types - fresh, bottled, dried etc
by AJ
Both, but I prefer to use fresh chilli. They are just so good! Of late, though, I've noticed that eating fresh chilli tends to give me a headache.
by Vee
We normally cook curries and asian food which requires fresh green chillies.
by sns
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