Sadaf Red Pepper Whole, 28gr

فلفل قرمز درسته صدف — ۲۸ گرم

Sadaf Red Pepper Whole (felfel-e qermez-e doroshte — whole dried red chilli) are whole dried red chilli peppers — fiery, fruity, and deeply aromatic, with the direct, penetrating heat and concentrated dried chilli character that makes whole dried chillies one of the most versatile and effective heat ingredients in Persian, Middle Eastern, and broader world cooking. Whole dried red chillies deliver heat and flavour in a fundamentally different way from crushed flakes or ground chilli powder: the intact whole chilli, when bloomed in hot oil or butter at the start of cooking, infuses the cooking fat slowly and completely with its heat and fruity, dried-chilli flavour — creating a deeply chilli-infused oil base that carries heat throughout the entire dish — while the chilli itself can be removed before serving for a milder result or left in for the full, direct heat experience at the table. In Persian and Middle Eastern cooking, whole dried red chillies are added to torshi and pickle brines where they infuse their heat slowly into the pickling liquid over weeks, developing a rounded, deeply infused preserved chilli character in the finished torshi, and used whole in slow-cooked stews and braises where they release their heat gradually over long cooking. They can also be crumbled or torn by hand directly into dishes for a coarser, more textural chilli heat than pre-ground, or briefly toasted in a dry pan and ground fresh for the most vivid and aromatic fresh-ground chilli heat. Sadaf delivers trusted, consistently pungent quality. The compact 28gr jar is a long-lasting size as whole chillies are used in small quantities.

Bloom one or two whole dried red chillies in hot oil or ghee at the very start of cooking a khoresh, lentil dish, or stew base — allow to sizzle for 30–60 seconds until the oil turns orange-red and fragrant, then proceed with the recipe for a deeply chilli-infused cooking base throughout the dish, add whole to Persian torshi and pickling brines alongside whole spices, garlic, and vinegar for a slow-infusing, rounded, and deeply preserved chilli heat in the finished pickle, drop one or two whole chillies into slow-cooked lamb and chicken braises during cooking, allowing them to release their heat gradually into the braising liquid over long cooking, crumble or tear whole dried chillies directly over finished dishes and rice for a coarser, more textural chilli heat than pre-ground flakes, toast briefly in a dry pan until fragrant and lightly darkened, then grind in a mortar or spice grinder for the most vivid, freshly ground whole chilli heat, or steep in warm olive oil for several days to make a deeply infused, fruity chilli oil for finishing and drizzling. Whole, infusing, and intensely flavoured — the form of dried chilli that blooms best in hot oil.

• Sadaf Red Pepper Whole (felfel-e qermez-e doroshte) — whole dried red chillies; fiery, fruity, and deeply aromatic; bloom in hot oil for infused heat
• 28gr jar — compact, long-lasting size for torshi brines, oil infusion, khoresh bases, and slow braises
• Trusted Sadaf quality — one of the most recognised brands in Persian and Middle Eastern pantry staples
• Bloom whole in hot oil at the start of cooking for a deeply chilli-infused base; add to torshi brines for slow-infusing preserved chilli heat
• Available at Vicinity Mart — your trusted source for authentic Persian herbs, spices, and pantry essentials