Chilies, the fruit of plants from the genus Capsicum, is commonly used in many cuisines as a spice to enhance heat and flavor. Its history can be dated as far back as 7500 B.C, with the Peruvian having the most diverse varieties of chili cultivation. Chili peppers also found its footing in Europe during the voyage of Christopher Columbus in the Caribbean, then later was distributed to Asia Pacific regions by Portuguese traders. Dried chilies are made through the process of dehydrating the chili pepper for storage purposes and enhancing the flavor and heat profile of some chili subcategories.

Dried chilies are used across different cultures ranging from Mexico, India, China, Thai, Korea and Vietnam. It is a convenient way to add spice into a dish with a long storage date. Vietnamese dried chilies plantation is largely concentrated in the Dong Thap Province with harvesting cycle ranging from the month of October and November to April.