Dried Red Chilis
Fresh peppers are great for adding color, crunch, and heat to a dish, but it’s the dried versions that offer the most surprising and complex flavors, from smoky to spicy, to citrusy, chocolaty, earthy, and mushroomy. They range from punishingly spicy to sweet and pruney, and the colors from bright, orangey red to deep purple-black. Dried chiles can be roughly organized into two camps: red and dark. "Red Chilis: Red chiles (which can range from bright orange-red to deep maroon) will likely have tropical fruit flavors, good acidity, and varying degrees of spice (when in doubt, smaller chiles tend to be hotter).
Dark red chilis: Range from rusty red to dark plum, are typically chewy and sweet with flavors of dried raisins and prunes and are used mostly for color (as in moles).
These small red chiles are long and thin, ranging from 2 to 3 inches in length. Chiles de árbol also maintain their bright red hue, even after they are dried. They are very hot, 30,000 to 50,000 on the Scoville scale, similar to cayenne pepper. You can find them whole, dried, or dried and powdered.
Red Chilis: They pair best with white meats such as poultry, pork, and fish.
Dark red chilis: These pair best with dark meats like beef or duck.