Overview

The red chilli pepper is the fruit of the capsicum plant, a member of the so-called “nightshade family,” which also includes bell peppers and eggplant.
There are five primary species of chilli plants and well over 300 distinct subspecies, all of which range in size, shape, colour, flavour, and level of spiciness, according to The Spice Bible.
The most popular dried chilli pepper kinds include ancho, bird’s eye, cascabel, chipotle, habanero, mulato, new mexico, pasilla, common (a broad phrase sometimes used to describe the 2.5-inch dry, long red chilies).

Uses

Red chili is a staple in many curry and stew recipes.
It adds heat and depth of flavor to the dish.

Chili Powder:

Ground red chili is a key ingredient in chili powder, which is used to season chili con carne, soups, stews, and various Mexican and Tex-Mex dishes.

Sauces and Marinades:

People often use red chili in the preparation of sauces, salsas, and marinades for meats, poultry, and seafood.

Sambals and Chutneys:

In Southeast Asian cuisines, red chili is commonly used to make sambals (spicy relishes) and chutneys.
These condiments add heat and flavor to a variety of dishes.

Stir-Fries:

Red chili is a frequent addition to stir-fried dishes, providing a spicy kick to the mix of vegetables, meats, and noodles.

Spicy Dips and Dressings:

You can add heat to dips, salad dressings, and mayonnaise-based sauces with red chili.

Tandoori and Grilled Meats:

Red chili is a common ingredient in spice rubs and marinades for tandoori-style and grilled meats.

Salsas and Pico de Gallo:

Chopped or minced red chili is a key component of salsas and pico de gallo, adding heat and flavor to these fresh condiments.

Pizza Toppings:

Crushed red chili flakes are a popular pizza topping, allowing individuals to add extra heat to their pizza slices.

Dipping Sauces:

Red chili is a common ingredient in spicy dipping sauces for spring rolls, dumplings, and other appetizers.