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Also known as: Dried Kashmiri Red Chillies, kashmiri mirch, dried kashmiri chillies, sabut kashmiri mirch, whole dried kashmiri red pepper, Sukhi Kashmiri Mirch, Kashmiri Lal Mirch, Whole Kashmiri Chilies, Dried Kashmiri 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. After this, they may lose their vibrant color and potency.
No, they are known for their mild heat and intense red color. They rank low on the Scoville scale compared to other dried chilies.
Byadgi chilies are the closest substitute. Alternatively, use a mix of paprika for color and a small amount of cayenne pepper for heat.
Look for chilies that are deep red, have a wrinkled skin, and are not brittle or broken. Avoid any with dark spots or signs of mold.
Yes, freezing them in a vacuum-sealed or airtight bag can preserve their color and flavor for over a year.
Remove the stems and seeds, soak the chilies in hot water for 15-20 minutes, then blend with a little soaking water until smooth.
They provide the signature deep red color and a mild, smoky flavor without making the dish excessively spicy.
It is recommended to wipe them with a clean cloth or rinse them quickly if they appear dusty, especially before soaking.
dried kashmiri 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.
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