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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, Kashmiri dried red chili is highly nutritious. It is rich in Vitamin A for eye health, contains antioxidants that protect cells from damage, and provides capsaicin, which may boost metabolism and support heart health by reducing bad cholesterol.
Per 100g, Kashmiri dried red chili contains approximately 318 calories, 12g of protein, 57g of carbohydrates, and 17g of fat. However, because it is used in small quantities as a spice, its caloric impact on a single serving is minimal.
Yes, it can aid weight loss efforts. The capsaicin found in these chilies is known to slightly increase metabolic rate and promote fat oxidation, while the intense flavor helps satisfy cravings without adding significant calories.
Yes, Kashmiri dried red chili is a natural, plant-based spice that is both 100% vegan and gluten-free. It is safe for individuals with celiac disease or those following a strict plant-based diet.
Yes, it is keto-friendly. Although it contains 57g of carbs per 100g, the actual amount consumed in a typical meal (usually 2-5 grams) results in negligible net carbs, making it perfect for low-carb diets.
Kashmiri red chilies are relatively mild, typically measuring between 1,000 and 2,000 Scoville Heat Units (SHU). They are famous for providing a vibrant, deep red color to dishes rather than intense heat, making them much milder than bird's eye or cayenne chilies.
You can temper them in hot oil to flavor a dish, or soak them in warm water for 20 minutes and grind them into a smooth paste. This paste is commonly used in Indian curries to provide a rich red color and a subtle smoky flavor.
Kashmiri Dried Red Chili is a versatile ingredient found in cuisines around the world. With 318 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 kashmiri dried red chili with step-by-step instructions.
Browse recipes →The best substitute is a combination of three parts paprika (for the deep red color) and one part cayenne pepper (for a hint of heat). Byadgi chilies are also an excellent substitute as they share a similar color and mild heat profile.
Store them in an airtight container in a cool, dark, and dry place. When stored properly away from moisture and sunlight, they can maintain their flavor and color for up to 12 months.
It is not required, but removing the seeds will result in a smoother paste and an even milder flavor. Since most of the heat is concentrated in the seeds and internal membranes, de-seeding is recommended if you want the color without any spiciness.