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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Bedgi chilies are known for their low heat level (SHU 15,000 - 25,000) but very high color value, making them ideal for dishes that need a deep red color without extreme spiciness.
They are characterized by their long, thin shape and highly shriveled, wrinkled skin with a deep, dark red color.
Kashmiri red chilies are the best substitute as they also provide a deep red color with mild heat.
When stored in an airtight container in a cool, dry place, they can last for 10-12 months.
It is generally recommended to wipe them with a clean cloth or rinse them quickly just before soaking if they appear dusty.
Yes, dry roast them slightly to remove any residual moisture, let them cool, and then grind them in a high-speed blender.
They are a staple in South Indian cuisine, particularly in Karnataka and Maharashtra, and are essential for Udupi and Konkani dishes.
This usually happens due to exposure to moisture or direct sunlight. Ensure they are kept in a dark, moisture-free environment.
No, they are different varieties. Bedgi chilies are typically more wrinkled and have a slightly different flavor profile, though they are used similarly for color.
Bedgi Red Chilies is a versatile ingredient found in cuisines around the world. With 324 calories per 100g and 10.6 grams of protein, it's a nutritious addition to many dishes.
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