Lavangi Red Chilies.

Lavangi chilies are very spicy, typically ranging between 50,000 to 100,000 Scoville Heat Units (SHU), making them much hotter than standard Kashmiri chilies.

The best way is in an airtight glass jar kept in a cool, dry pantry. Moisture is the enemy of dried chilies.

Not directly. Kashmiri chilies are mild and used for color, while Lavangi are used for intense heat. If substituting, use much less Lavangi or add Bird's Eye chilies for heat.

Look for chilies that are small, deep red, and have a shiny, unwrinkled skin. They should feel crisp and snap easily when bent.

Generally, no. You can wipe them with a dry cloth. If you must wash them, do it quickly and pat them completely dry before adding to oil.

They are a staple in Maharashtrian cuisine, specifically in Kolhapuri masalas, spicy rassa, and various fiery chutneys.

Yes, you can freeze them in a vacuum-sealed bag to maintain their potency for up to 2 years, though it is usually unnecessary if kept dry.

They are similar in size and heat level, but Lavangi is a specific variety native to India, particularly the Kolhapur region.

You can remove the seeds and internal membranes before cooking, or add dairy (like yogurt or cream) or sugar to the final dish to balance the spice.