CRUSHED CHILIES are medium in heat. They are produced by crushing small dry red chillies - only the flesh and the seeds are used. Chilli seeds are not actually that spicy. When a recipe suggests removing the insides of a chilli, it is because the light coloured pith (the bit that holds the chilli seeds together) is the part that is most hot.
Suggestions for crushed chilies include:Curries,stir frys, seafood dishes, chilli con carne, paella, meat rubs, marinades, frying pastes, spicy salad dressings. Or sprinkled onto vegetables, oven bakes, grilled food, - the list goes on!