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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 up to 12 months. After this, they may lose their vibrant color and potency.
No, they are known for being mild in heat (approx. 1,000-2,000 Scoville units) but providing a deep, rich red color to dishes.
Byadgi chilies are the closest substitute. Alternatively, use a mix of mild paprika for color and a small amount of cayenne pepper for heat.
Look for chilies that are deep red, have a wrinkled skin, and are not broken. Avoid those with white spots or signs of mold.
Yes, freezing them in an airtight bag helps preserve their color and flavor for up to 2 years.
It is optional. Removing seeds results in a smoother paste and even less heat, which is preferred for dishes like Rogan Josh.
This usually happens due to exposure to light, heat, or moisture. Brown chilies have lost their characteristic coloring properties.
Remove stems, soak the dry chilies in hot water for 15-20 minutes, then blend with a little soaking water until smooth.
No, regular dried chilies (like Guntur) are much spicier and less red. Kashmiri chilies are prized specifically for their low heat and high pigment.
Kashmiri Dry 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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