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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, they are highly nutritious and rich in Vitamin A, which supports vision and immune function. They also contain antioxidants that help combat free radical damage and provide essential minerals like iron and potassium.
Per 100g, dry Kashmiri red chilies contain 324 calories, 57g of carbohydrates, 12g of protein, and 17g of fat. However, because they are used in very small quantities as a spice, their caloric impact on a single serving is negligible.
No, they are famous for being mild. They typically rank between 1,000 to 2,000 Scoville Heat Units (SHU), which is much lower than standard cayenne or bird's eye chilies, making them ideal for those who want flavor and color without intense heat.
They contain capsaicin, which may aid metabolism and digestion. Because they add deep flavor and vibrant color to dishes with very few calories per serving, they are an excellent seasoning for healthy weight-loss diets.
Yes, they are a natural, plant-based spice and are both vegan and gluten-free. They are suitable for almost all dietary restrictions, including keto, paleo, and Whole30 diets.
You can add them whole to hot oil (tempering) to infuse flavor, or soak them in warm water for 20 minutes and grind them into a vibrant red paste. This paste is commonly used in curries, marinades, and tandoori preparations.
If you cannot find them, a mixture of three parts sweet paprika (for color) and one part cayenne pepper (for mild heat) is a good substitute. Alternatively, mild dried chilies like Guajillo or New Mexico chilies can be used.
Dry Kashmiri Red Chilies is a versatile ingredient found in cuisines around the world. With 324 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 1 recipes featuring dry kashmiri red chilies with step-by-step instructions.
Browse recipes →Store them in an airtight container in a cool, dark, and dry place to prevent them from losing their color and potency. For extended shelf life, you can store the container in the refrigerator or freezer.
When stored correctly in an airtight container, they can last for up to 12 months. They are still safe to eat after this time, but they may lose their vibrant red color and some of their aromatic oils.
It is not strictly necessary, but removing the seeds before soaking or grinding will result in a smoother paste and an even milder heat level. Most of the chili's heat is concentrated in the seeds and the inner membranes.