Annam Chillies are whole dried red chillies valued for their vibrant color, distinctive aroma and concentrated spicy flavor. Carefully dried to preserve natural oils and taste, they are a versatile pantry staple used across Indian and international cuisines. The chillies add heat, color and a pungent-fruity note to curries, stews, soups, sauces, pickles and marinades, and can be used whole for tempering, toasted to deepen their flavor, or ground into chilli powder or pastes. The spicy sensation comes from capsaicin, the naturally occurring compound in chillies, so they should be handled with care to avoid skin or eye irritation.

To use Annam Chillies, remove the stems and use whole for frying in hot oil to release aroma, or slit and deseed for a milder, less bitter flavor. For powders or pastes, dry-roast briefly to enhance flavor, then grind or soak in warm water for 10–20 minutes before blending to rehydrate. Crushed or ground chillies can be added directly to dishes while cooking, or infused into oils and sauces. Store the chillies in an airtight container in a cool, dry place away from direct sunlight to maintain their color, flavor and heat.