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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, Kashmiri red chillies are healthy as they are rich in antioxidants, particularly Vitamin A (beta-carotene) and Vitamin C. They contain capsaicin, which can help with pain relief and metabolism, and they provide these benefits with very little heat compared to other varieties.
Per 100g, dried Kashmiri red chillies contain 318 calories and 12g of protein. However, since they are used in very small quantities as a spice, their actual caloric contribution to a meal is negligible.
It can support weight loss because it contains capsaicin, a compound known to slightly boost metabolism and promote fat oxidation. Its ability to add deep flavor and color without high calories makes it an excellent seasoning for diet-friendly meals.
Yes, whole dried Kashmiri red chillies are naturally vegan and gluten-free. If you are using the powdered version, ensure it is 100% pure and does not contain any anti-caking agents or fillers that might contain gluten.
Yes, it is keto-friendly. While it has 56.6g of carbs per 100g, the amount used in a typical serving is so small (usually 1-2 grams) that the net carb impact is nearly zero.
Kashmiri red chillies are considered mild. They are prized more for their ability to impart a vibrant, deep red color to dishes rather than intense heat, making them much milder than Bird's Eye or standard cayenne peppers.
You can add them whole to hot oil for tempering, or soak them in warm water for 15-20 minutes and grind them into a paste. Removing the seeds before soaking will result in a vibrant red paste with almost no heat.
Dried Kashmiri Red Chilli 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 dried kashmiri red chilli with step-by-step instructions.
Browse recipes →The best substitute is a combination of three parts paprika (for color) and one part cayenne pepper (for mild heat). Byadgi chillies are also a great alternative as they provide a similar deep red hue and low spice level.
Store them in an airtight container in a cool, dark, and dry place to prevent them from losing their color and flavor. They can last for up to a year if kept away from moisture and direct sunlight.
Check for signs of mold, a dull or brownish color, or a lack of aroma. If the chillies have lost their characteristic bright red color or smell musty, they have likely lost their potency and should be replaced.