Common ingredients include oil, dried chili flakes, and sometimes other flavorings ... The versatility of chili oil substitutes, from infused oils and hot sauces to crushed red pepper, provides ample ...

Is there anything more annoying than when you run out of smoked paprika while preparing your favorite stew or soup? And I ...

*Refers to the latest 2 years of omaha.com stories. Cancel anytime. Homemade chili is economical to make and easy on the cook, and leftovers taste even better than the original batch. I make ...

We like how the garlic-and-herb flavor enhances the overall flavor of the soup, but you can substitute sour cream. This red ...

For more mild to moderate levels of heat, here are five types of chile flakes to consider adding to your spice arsenal. Perhaps even more ubiquitous than ground cayenne, crushed red pepper flakes ...

Like Aleppos (also known as Halaby peppers), many of the world’s most delicious dried red-chile powders and flakes belong to the Capsicum annuum species, a plant with many varietals and what the ...

My recipe for roasted sausages with grapes and onions works well with any type of sausage and any color grape (though red and ...

which you can either leave off or substitute with a dairy-free version) but compromises nothing on flavor. It all starts with dried ancho chiles that get toasted for a few seconds over a gas flame ...

In the same pan, add the chana (cottage cheese) and fry it too. 3. In the remaining oil, add dried red chilies, bay leaves, and cumin seeds. Saute for a minute or two, and then add the chopped ...

Aside from the ristras—New Mexico’s famous strands of dried red chilies—hanging from the door, the spa’s main building looked like it had been plucked from the Japanese countryside.

Spices—cumin, coriander, turmeric, dried red chilies, and more—are purchased in bulk from trusted sources, ensuring the freshest ingredients. Large sacks of rice and lentils are also brought in, while ...

Chile — red, green, fresh, dried or powdered — provides the principal flavor component. For long, slow-cooked chilis, I chose dried pods of deep red, richly-flavored ancho and bright guajillo ...