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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 up to 12 months. Their color may fade over time, indicating a loss of potency.
Yes, you can freeze them in a vacuum-sealed bag to extend their shelf life and preserve their color for up to 2 years.
Look for pods that are deep red, slightly wrinkled but not brittle, and free from any white spots or mold.
Kashmiri chilies are the best substitute for color, though they are milder. For a closer heat profile, a mix of Kashmiri and Guntur chilies can be used.
They have a moderate to high heat level, but they are prized more for their distinct smoky flavor and deep red color than pure pungency.
Stem the chilies, optionally remove seeds, soak in hot water until soft, and then grind with a little of the soaking liquid.
No, Mathania chilies are native to Rajasthan and have a more complex, pungent, and smoky flavor profile compared to the milder Kashmiri variety.
They are the star ingredient in Rajasthani Laal Maas, Ker Sangri, and various regional chutneys.
Dried Mathania 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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