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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored properly in an airtight container in a cool, dark place, they can last for up to 1 year, though they lose potency over time.
Yes, freezing them in a vacuum-sealed bag can extend their shelf life and maintain their color and heat for even longer.
Look for chilies that are bright red, shiny, and slightly flexible rather than brittle. Avoid those with dark spots or signs of mold.
Red chili flakes (crushed red pepper) or cayenne powder can be used. Use 1/2 teaspoon of flakes for every whole dried chili.
Gram for gram, dried chilies are hotter because the capsaicin is more concentrated, though the flavor profile changes from bright to smoky/earthy.
The majority of the heat is in the seeds and the internal ribs. Slit the chili and shake out the seeds before adding to your dish.
It is recommended to wipe them with a damp cloth or rinse them quickly under cold water to remove dust before toasting or soaking.
They are essential for Indian tempering (tadka), Chinese Kung Pao dishes, Mexican salsas, and various hot sauces.
Dried Spicy 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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