Known as Ito Togorashi in Japanese, Sil Gochu in Korean and Angel Hair chilli in English, these delicate strands of dried chilli impart a mild heat, and a warm fruity full flavour. They can be used as a garnish (we love them as a pop of colour eggs or some brightness atop a rich broth) or can be bloomed in water similarly to saffron to impart a delicate flavour and colour to rice or couscous.