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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored properly with stems removed in a dry container, they can last for 1 to 2 weeks.
No, they are considered mild to medium-low in heat compared to smaller Indian green chilies, making them ideal for stuffing.
Banana peppers or Anaheim chilies are the best substitutes due to their similar size and mild heat profile.
Yes, you can freeze them chopped or as a puree, though they will lose their crisp texture upon thawing.
Look for chilies that are firm, glossy, and bright green without any soft spots or shriveled skin.
No, the skin is thin and edible. Peeling is not necessary for most Indian preparations.
They are most commonly used for Bharwa Mirch (stuffed chilies), Mirchi Pakora (fritters), and various pickles.
While available year-round in many parts of India, they are at their best during the winter and early spring months.
Soaking the deseeded chilies in cold salt water for 30 minutes before cooking can significantly reduce their spiciness.
Bhavnagri Green Chilies is a versatile ingredient found in cuisines around the world. With 40 calories per 100g and 1.9 grams of protein, it's a nutritious addition to many dishes.
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