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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, dark place, they can last for 6 to 12 months. If they lose their vibrant color or smell musty, they should be replaced.
No, they are known for being mild in heat (approx. 1,000–2,000 Scoville Heat Units) but provide a very intense red color to dishes.
Byadgi chilies are the closest substitute. Alternatively, a mix of paprika (for color) and a small amount of cayenne pepper (for heat) can be used.
Look for chilies that are deep red, have a wrinkled skin, and are not broken. They should have a pleasant, slightly fruity aroma.
Yes, freezing them in an airtight bag is an excellent way to preserve their color and potency for over a year.
It is best to wipe them with a clean, dry cloth to remove any surface dust. If soaking them, the soaking water can often be used in the recipe unless it contains grit.
They are the primary ingredient that gives Rogan Josh its signature deep red color without making the curry overwhelmingly spicy.
Yes, remove the stems, dry roast them slightly to remove any residual moisture, let them cool, and then grind in a high-speed spice grinder.
kashmiri_dried_red_chili 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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