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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 6 to 12 months. Their color may fade over time, indicating a loss of potency.
Look for chillies that are bright red, have a glossy skin, and are crisp to the touch. Avoid those with dark spots, mold, or a dull, dusty appearance.
Guntur chillies or Thai Bird's Eye chillies are good substitutes if you want high heat. For less heat, use Byadgi or Kashmiri chillies.
Yes, Lavangi chillies are known for their high heat levels and are significantly spicier than standard dried red chillies like Kashmiri.
Yes, freezing them in an airtight bag is an excellent way to preserve their color and heat for a longer period.
Remove the stems, optionally deseed them, and soak them in hot water for 20 minutes until softened before grinding.
They are essential in Maharashtrian cuisine, specifically for Kolhapuri masalas, spicy chutneys, and fiery meat curries.
No, they are naturally gluten-free, nut-free, and vegan, but they can cause irritation to the skin and eyes during handling.
Yes, dry red chillies are not root vegetables and are generally accepted in Jain and Sattvic diets.
Lavangi Dry Red Chillies 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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