On Fri, 21 May 2021 21:08:00 -0600, US Janet wrote:

> On Fri, 21 May 2021 19:30:52 -0500, Sqwertz >
> wrote:
>
>>On Fri, 21 May 2021 18:08:53 -0400, Dave Smith wrote:
>>
>>> I like to have Thai birds eye chili on hand but use the stuff only in
>>> small amounts. Around here they sell them only in packages of 30 or
>>> more, so they go bad before I use them up.
>>
>>I keep them in the freezer in a small ziplock for up to a year.
>>Sure, the texture suffers, but it's not you're eating them like
>>popcorn. And all the flavor remains. I think those and habaneros
>>have the most flavor, but quite a but of heat, of course.
>>
> One of the chefs on Diners, Drive-ins and Dives commented on a show
> last week that if you want the flavor of a chili but not the over
> powering bite, you put the chili in whole and just poke a hole in the
> skin for cooking. Remove the chili before serving.

Yeah that would probably work well if they were fresh. But not
after they're frozen. Dried whole Asian chiles work especially well
in stir-frying for adding flavor, just don't eat them. And dried
Asian chiles don't have the tobacco taste of the Mexican dried
chiles.

-sw