Crushed Chillies

Crushed chillies are dried red chillies broken into coarse flakes, seeds and all. Sri Lankan cooks call them chilli pieces and use them by the spoonful in pol sambol, katta sambol, devilled chicken and fried rice. In Indian kitchens they go into pickles, stir fries, Indo-Chinese dishes and the tadka for dal, and around the world they are shaken over pizza and pasta.

Crushed chilli gives pockets of heat and visible red flakes, while ground chilli disappears into a gravy, so choose by the look and texture you want. Standard crushed chilli suits everyday cooking, and extra hot is for real fire. Larger bags suit Sri Lankan households who make sambol every day, while a small pack is enough for occasional use. For smooth heat, use chilli powder.

For a quick chilli oil, warm a neutral oil until it shimmers, pour it over crushed chillies with a pinch of salt and some sliced garlic, and let it cool before bottling. Keep flakes in a sealed jar away from the hob, as steam makes them clump. See whole dried chillies for tempering, ready made sambols, and the rest of our dried chillies.