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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 6 to 12 months. Their color and potency may fade over time.
Look for chilies that are deep red, highly wrinkled, and have a distinct elongated shape. They should not have any white spots or mold.
Kashmiri chilies are the best substitute for color, though they are milder. For more heat, you can mix Kashmiri with a few Guntur chilies.
No, they are known for their mild to medium heat (SHU 15,000–25,000) and are primarily used for the intense red color they provide to dishes.
Remove the stems, tear them open to discard seeds if desired, and soak in hot water until soft before grinding.
Yes, you can freeze them in a vacuum-sealed or airtight bag to maintain freshness and color for over a year.
They are essential in South Indian cuisine, particularly for Sambar, Bisi Bele Bath, and various chutneys and spice blends like Udipi powder.
It is generally recommended to wipe them with a dry cloth or give them a quick rinse just before soaking to remove any surface dust.
Dried Bedgi 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.
Explore more ingredients in the spice category with complete nutrition information.
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