Chillies are indispensable in Indonesian cooking and many different varieties are used. For large, red-fingered chili is the most common and is moderately hot. Dried red chillies of this variety are ground to make chili flakes or ground red pepper. Tiny red, green or yellow-orang bird’s-eye chillies are very hot and are used in soups, curries and sauces. They are also available dried.

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