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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 6 to 12 months. Their color may fade over time, indicating a loss of potency.
Look for chillies that are deep red in color, have a shiny skin, and are not broken. They should feel crisp and have a sharp, pungent aroma.
For similar heat, use Cayenne pepper or Thai bird's eye chillies. For color without extreme heat, Byadgi or Kashmiri chillies are good alternatives.
Yes, Guntur chillies (specifically the Sannam variety) are known for their high pungency and heat, typically ranging from 30,000 to 40,000 Scoville Heat Units (SHU).
Generally, no. You can wipe them with a dry cloth. If you must wash them, do so quickly and pat them completely dry before adding to hot oil.
Yes, simply pulse the dried chillies in a blender or food processor for a few seconds until they reach the desired flake consistency.
They are named after the Guntur district in Andhra Pradesh, India, which is one of the largest producers and exporters of chillies in the world.
You can deseed the chillies before cooking, or add dairy products like yogurt, cream, or coconut milk to the dish to neutralize the capsaicin.
Guntur Dried Red Chillies 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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