On Saturday, May 22, 2021 at 7:41:15 AM UTC-4, Janet wrote:
> In article >,
> says...
> >
> > 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.
> > >
> > >-sw
> > 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.
> > Janet US
> Good tip thanks. I buy a tiny packet of mixed fresh chilis from the
> smkt; they are very cheap but rarely do they all get used up. If I
> freeze them all, I can get them out one at a time and try the hole-
> poking thing.

Here in the states they have instant ramen noodles. They come with seasoning packets. They even have a veggie version and a chili version. The whole package of ramen noodles comes with it for just 26 cents.