This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results

Chili/Chillis; dried:

Chilis, that have hung up in an airy place to dry. If kept in these conditions, they should be almost everlasting, but because of their loss of moisture, their strength will have intensified – so take care.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

Reviews / Comments

Not yet reviewed

Be the first to add a review