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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, Kashmiri dry red chilies are highly nutritious. They are an excellent source of Vitamin A, which supports vision and immune health, and contain antioxidants that help protect cells from damage. They also provide essential minerals like iron and potassium.
Kashmiri chilies are famous for being mild compared to other varieties, typically ranking between 1,000 and 2,000 on the Scoville scale. They are prized more for their ability to impart a deep, vibrant red color to food than for their heat level.
Yes, they are a natural, plant-based spice and are both vegan and gluten-free. They are suitable for most dietary restrictions, including keto, paleo, and Whole30 diets.
Yes, they are keto-friendly. Although they contain 57g of carbohydrates per 100g, the amount used in a typical dish is very small (usually 2-5 grams), making the net carb impact per serving negligible.
You can add them whole to hot oil (tempering) to infuse flavor, or soak them in warm water for 20 minutes and grind them into a vibrant red paste. They are commonly used in curries, stews, and marinades to provide a rich color without excessive spiciness.
The best substitute is a blend of three parts sweet paprika (for color) and one part cayenne pepper (for mild heat). Alternatively, Byadgi chilies from India offer a similar deep red color and mild heat profile.
Store them in an airtight container in a cool, dark, and dry place to preserve their color and potency. For extended shelf life of up to a year, you can store the container in the refrigerator or freezer.
Kashmiri Dry Red Chilies 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 dry red chilies with step-by-step instructions.
Browse recipes →Yes, these chilies are known to aid in digestion by stimulating the secretion of digestive enzymes. They may also help boost metabolism, though their effect is milder than hotter chili varieties due to lower capsaicin levels.
Freshly dried Kashmiri chilies should have a bright, deep red color and a slightly shiny, wrinkled skin. If they appear dull, brownish, or brittle, or if they have a musty odor, they have likely lost their flavor and nutritional value.
While not strictly necessary because the chili is already mild, removing the seeds will result in an even smoother paste and a lower heat level. Most of the heat in any chili is concentrated in the seeds and the internal membranes.