Japanese chillies, dried and sold in the local market, are used sparingly in their cuisine. They have a neutral, slightly acidic flavor suited for fresh and cooked preparations. The peppers are mainly used for their clean heat and can be rehydrated or ground into a powder, used as a spice. Tokyo, Japan.

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Keywords: acidic, artifacts, chili, chilli, chillies, flavor, japan, japanese, museum, national, peppers, powder, red, spice, tokyo, treasures