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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A fiery and aromatic chicken curry from the heart of Andhra Pradesh. This dish gets its signature heat from Guntur red chilies, balanced with tangy tamarind and a blend of freshly ground spices for a truly unforgettable flavor.
Soft, steamed mini rice cakes tossed in a fiery and aromatic spice powder from Guntur, Andhra Pradesh. This popular breakfast dish gets its unique kick from roasted lentils, garlic, and the world-famous Guntur red chilies, all brought together with a generous tempering of ghee.
When stored in an airtight container in a cool, dry place, they can last for 12 months. In the freezer, they stay fresh for up to 2 years.
Look for chilies with a deep, vibrant red color, intact skin without dark spots, and a sharp, pungent aroma.
For similar heat, use Cayenne pepper. For color with less heat, use Kashmiri chili or Byadgi chili.
Soak the dried chilies in warm water for 15-20 minutes until they soften before blending into a smooth paste.
Yes, they are known for their high heat, typically ranging between 30,000 to 40,000 Scoville Heat Units (SHU).
Yes, freezing them in a moisture-proof bag helps maintain their color and pungency for a much longer period.
They are essential in Andhra cuisine, specifically in spicy curries, chutneys, pickles, and the famous Guntur Chicken.
No, they are naturally free from common allergens like gluten, nuts, soy, and dairy.
Adding dairy (like yogurt or cream), fats (like oil or ghee), or a sweetener (like jaggery) can help neutralize the capsaicin heat.
guntur red chili 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.
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