Chile threads are used as a garnish, but can definitely be eaten. Raw they have a grassy flavor, but a quick toasting gives them a smoky dimension and darkens the color. The heat is rather mild.
A few silvers as garnish offers a modern, geometric appearance making a dish more chic. Use a generous handful to offer height and drama – a brilliant nest that takes a dish over the top.
|Ingredients||Dried red pepper.|
|Recommended Applications||Mild Chile Threads, traditionally used in Kimchi, can also be utilized in salads, hors d’oeuvres, soups or anywhere a pop of color is desired. As these threads are pliable they can be toasted lightly in a dry skillet to enhance the depth of the flavor.|
|Basic Preparation||No preparation is required, ready to use as is.|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Cuisine||Asian, Cajun, Caribbean, Chinese, Indian, Korean, Latin American, Pakistani, Southwestern American, Thai|
|Handling / Storage||Store in a cool, dry place|
|Scoville Heat Scale||100–900|
|Shelf Life||2 Years|
|Country of Origin||China|
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