Loading...
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in an airtight container in a cool, dark place, they can last for up to 1 year, though they are most flavorful within 6 months.
Look for signs of mold, a soft or leathery texture, or a loss of their vibrant red color. If they smell musty or have no aroma when broken, they should be discarded.
Red chili flakes (crushed red pepper) or cayenne powder are the best substitutes. Use 1/2 teaspoon of flakes for every whole dried chili.
It is generally recommended to wipe them with a clean, dry cloth to remove any dust rather than washing them, which can introduce unwanted moisture.
The heat is concentrated in the seeds and the white pith (membranes) inside. Removing these before cooking will significantly lower the heat level.
Yes, you can freeze them in a vacuum-sealed or airtight bag to extend their shelf life and maintain their potency for up to 2 years.
Chilies lose their potency over time. If they are very old or have been exposed to light and heat, the capsaicin levels may have degraded.
They are widely used for tempering (tadka) in Indian cuisine, making chili oil, flavoring stir-fries, and creating spicy base pastes for curries.
dried hot 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.
Explore more ingredients in the spice category with complete nutrition information.
View all spice →Discover 4 recipes featuring dried hot red chilies with step-by-step instructions.
Browse recipes →