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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, Byadagi chilies are highly nutritious, offering a rich source of Vitamin A for vision and immune support. They contain capsaicin, which can aid metabolism, and are packed with antioxidants that help combat oxidative stress.
Per 100g, Byadagi chilies contain approximately 318 calories and 12g of protein. They also provide 56.6g of carbohydrates and 17.3g of fat, though they are typically consumed in much smaller quantities as a spice.
No, Byadagi chilies are known for being relatively mild compared to other Indian chili varieties. They are prized primarily for their deep red color and wrinkled texture rather than intense heat, making them ideal for those who prefer flavor over pungency.
Yes, Byadagi chilies are a natural, plant-based spice and are both vegan and gluten-free. They are suitable for individuals with celiac disease or those following a strict plant-based diet.
Yes, Byadagi chilies are keto-friendly. While they do contain carbohydrates, the amount used in a typical recipe is so small that the net carb impact is negligible for those monitoring their macronutrient intake.
They are commonly used whole in tempering (tadka) to flavor oil, or soaked in warm water and ground into a vibrant red paste for curries and chutneys. Removing the seeds before grinding can further reduce the heat level.
Byadagi chilies have a distinctively mild, earthy, and slightly sweet flavor profile. They are famous for imparting a brilliant, deep red color to dishes without making them uncomfortably spicy.
Byadagi Chilies is a versatile ingredient found in cuisines around the world. With 318 calories per 100g and 12 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the spice category with complete nutrition information.
View all spice →Discover 3 recipes featuring byadagi chilies with step-by-step instructions.
Browse recipes →Kashmiri chilies are the best substitute because they provide a similar deep red color and mild heat. If neither is available, a combination of mild paprika for color and a pinch of cayenne for heat can be used.
Store them in an airtight container in a cool, dry, and dark place to maintain their color and flavor. Avoid exposure to moisture or direct sunlight, as this can cause the chilies to fade and lose their potency.
Whole dried Byadagi chilies can last for up to 12 months when stored properly in an airtight container. While they remain safe to eat after this period, they may gradually lose their vibrant red color and aromatic strength.