Thai Chili Flakes (Prik Bon)

Remove the stems from the dried chilies. Roast them in a frying pan or cast-iron skillet over low heat. Stir continuously to prevent them from burning. For ventilation, it’s a good idea to open your windows or consider doing this step outside. Don’t add oil to the pan; the chilies will release their natural oils, enhancing their aroma. The peppers will darken slightly as they roast.

Once roasted, take the chilies off the heat and allow them to cool completely. You can use a fan to speed things up. This step is crucial before you move on to grinding them.

To make Thai dried chili flakes, I like to use a mortar and pestle to pound the roasted chilies. Crush them into a fine powder or leave them in chunkier bits, depending on your preference. If you prefer a quicker method, use a spice grinder. Just pulse the chilies until you reach the desired texture. Remember, the longer you blend or grind, the finer the flakes will be!