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Got it! Dry chilies play an essential role in Sri Lankan cuisine and the spice industry. They are primarily made by drying red chilies, which are then used in various forms like whole, crushed, or ground into chili powder.

Key Facts About Dry Chilies in Sri Lanka:

1. Varieties – The most common types used are "Nai Miris" (Bird’s Eye Chili) and "Gammiris" (Local Red Chili).

2. Drying Methods – Traditionally, chilies are sun-dried or air-dried to preserve their spiciness and extend shelf life.

3. Culinary Uses – They add heat and flavor to Sri Lankan curries, sambols, and pickles, while also offering health benefits like antioxidants.

4. Imports & Market Trends – Due to high demand and price fluctuations, Sri Lanka often imports dry chilies from India and China.

Proper storage is crucial to prevent spoilage and retain their quality.

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