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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A tangy and spicy mackerel curry from the Konkan coast. Made with a fresh coconut and red chili paste, soured with tamarind, this coastal classic is a delight for seafood lovers and pairs perfectly with steamed rice.
A classic biryani from Tamil Nadu, famous for its unique flavor from seeraga samba rice and a simple, fiery red chili paste. Tender mutton and aromatic rice cooked to perfection in one pot.
A famous biryani from Tamil Nadu, known for its unique short-grain Seeraga Samba rice and a fiery red chili paste base. This one-pot dish is aromatic, spicy, and incredibly flavorful, a true South Indian classic.
Once opened, it typically lasts 6 to 12 months if kept refrigerated and handled with clean utensils.
Yes, you can freeze it in ice cube trays for easy portioning; it will last up to 6 months in the freezer.
Sambal Oelek, Sriracha, or rehydrated and blended dried red chilies are the best alternatives.
Most pure chili pastes are gluten-free, but always check the label for thickeners like wheat flour or soy sauce.
Look for a vibrant red color and a short ingredient list (chilies, salt, vinegar/oil). Avoid those with excessive artificial dyes.
The heat level varies by brand and the type of chili used, but it is generally considered medium to high heat.
Standard red chili paste is often just chilies, but many commercial varieties like Sambal or Sriracha-style pastes do contain garlic.
Add it to the hot oil along with your aromatics (like ginger) before adding vegetables or proteins to distribute the heat evenly.
red chili paste is a versatile ingredient found in cuisines around the world. With 95 calories per 100g and 2.4 grams of protein, it's a nutritious addition to many dishes.
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