Dry chili, also known as dried chili or chili flakes, is a spice made from dried chili peppers. Here's a brief description:

1. Appearance: Dry chili can vary in appearance depending on the variety of chili pepper used. It commonly appears as small pieces or flakes of dried chili peppers, ranging from deep red to dark brown in color.

2. Texture: Dry chili typically has a somewhat brittle texture, especially when in flake form. It can also be ground into a fine powder, resulting in a smoother texture.

3. Taste: Dry chili imparts a spicy, pungent flavor with varying levels of heat depending on the type of chili pepper and its level of ripeness. It may also have undertones of sweetness, smokiness, or fruitiness depending on the variety.

4. Uses: Dry chili is a versatile spice used in cuisines around the world to add heat and flavor to dishes. It can be sprinkled directly onto food as a garnish, added to sauces, soups, stews, and marinades, or used as an ingredient in spice blends and rubs.

5. Heat Level: The heat level of dry chili can vary widely depending on factors such as the type of chili pepper and its Scoville heat rating. Some varieties, such as cayenne or bird's eye chili, are known for their intense heat, while others, like ancho or guajillo, are milder and often used for their flavor rather than their heat.

6. Storage: Dry chili should be stored in an airtight container in a cool, dry place away from direct sunlight to maintain its flavor and potency.

Overall, dry chili is a popular spice prized for its ability to add heat and depth of flavor to a wide range of dishes, from spicy curries and chili con carne to marinades and sauces.