Dried Chili

Whole dry Thai chili for the toasted-and-pounded version, crushed dried chili for the table shaker, an XL pack of large dry chili for the curry base. Heat in a Thai kitchen starts dry and toasted, not sliced and fresh, and the difference shows up in the krapow and the nam prik. Cooks order by how a batch toasts on the dry pan, not by Scoville.