Red Chilli Pounding

1. Selecting and preparing the chillies: Choose dried red chillies of your preference. Remove any stems or seeds if desired, though some recipes call for them to be included.

2. Grinding or pounding:

   • Using a mortar and pestle: This is the traditional method where dried chillies are placed in a mortar (a bowl-shaped container) and pounded with a pestle (a heavy tool) until they are crushed into the desired texture. This method allows you to control the coarseness or fineness of the chilli flakes or powder.
   • Using a spice grinder or blender: For a finer powder, you can use an electric spice grinder or a blender. Pulse the dried chillies until they reach the desired consistency. Be cautious not to over-grind, as this can turn them into a paste rather than a powder.

3. Storing: Once ground, store the powdered chilli in an airtight container away from light and moisture to preserve its flavor and potency.

4. Usage: Use the pounded red chilli powder or paste in various recipes to add heat and flavor. Its a versatile ingredient in curries, marinades, sauces, and spice rubs.

When pounding red chillies, the intensity of heat and flavor can vary depending on the type of chillies used and whether you include seeds and membranes (which contain most of the capsaicin, the compound responsible for the heat). Adjust the amount used in recipes according to your taste preferences and the dish you are preparing.