Chilies are an essential part of Sri Lankan cuisine. It is generously featured in red curries. Ground chili and flakes are used frequently. The whole dried chilies can also be included in slow-cooked curries where its favor has time to seep out. Flakes, if added at the beginning of a dish causes an overpowering spiciness. Adding them near or end of cooking the dish gives it complementing pops of heat.
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