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Also known as: Byadagi Menasinakai, Kaddi Chillies, Byadagi Red Chilies
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in an airtight container in a cool, dry place, they can last for up to 12 months.
No, they are known for their deep red color and shriveled appearance rather than high heat. They have a low Scoville rating compared to other Indian chillies.
Kashmiri Red Chillies are the best substitute as they also provide a vibrant red color with mild heat.
Look for chillies that are long, deep red, and have a very wrinkled or shriveled skin.
Yes, freezing them in a vacuum-sealed bag helps retain their color and potency for over a year.
Generally, they are wiped with a clean dry cloth. If you wash them, ensure they are dried immediately to prevent sogginess.
They are essential for South Indian dishes like Sambar, Bisi Bele Bath, and various chutneys and spice powders.
Yes, they are often ground into a fine powder to provide a natural deep red color to curries without making them too spicy.
Byadagi Red Chillies is a versatile ingredient found in cuisines around the world. With 321 calories per 100g and 10.6 grams of protein, it's a nutritious addition to many dishes.
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