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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 up to 12 months. Over time, they may lose some color and pungency.
Look for pods that are deep red, have a slightly wrinkled skin, and are free from any dark spots or mold. They should feel crisp, not soft.
For similar heat, use Thai bird's eye chilies. For color with less heat, use Kashmiri or Byadgi chilies.
Yes, Guntur chilies are known for their high heat levels (SHU) and are a staple in spicy Andhra cuisine.
Deseeding the chilies before adding them to the dish will remove most of the capsaicin, reducing the heat while retaining the flavor.
Yes, you can freeze them in a vacuum-sealed bag to preserve their potency for longer, though it is not necessary if your pantry is dry.
They are essential for Andhra chicken curry, spicy chutneys, sambar tempering, and various meat preparations in South India.
It is better to wipe them with a clean, dry cloth. If you must wash them, do so quickly and pat them completely dry before adding to hot oil.
Guntur 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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