Loading...
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 1 year, though they may lose some potency over time.
Look for signs of mold, a dull or grayish color, or a lack of a pungent spicy aroma. If they feel soft or damp, they should be discarded.
Red chili flakes (crushed red pepper) or cayenne powder are the best substitutes. Use 1/2 teaspoon of flakes for every whole chili.
Yes, freezing them in a sealed bag helps maintain their color and heat for a longer period, preventing them from becoming brittle.
The heat is concentrated in the seeds and internal membranes. Slit the chili and shake out the seeds before adding it to your cooking.
Generally, they do not need washing, but you can wipe them with a dry cloth to remove any surface dust before use.
They are used for tempering (tadka) in Indian cuisine, making chili oil, spicy pastes, stews, and as a garnish for heat.
Weight for weight, dried chilies are hotter because the capsaicin is more concentrated due to the loss of water content.
dry 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.
Explore more ingredients in the spice category with complete nutrition information.
View all spice →Discover 2 recipes featuring dry red chilies with step-by-step instructions.
Browse recipes →