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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 and potency may fade over time.
Look for chilies with a deep, vibrant orange-red color and a shiny, unwrinkled skin. Avoid those with dark spots or signs of mold.
For heat, use Guntur chilies. For color, use Kashmiri or Byadgi chilies. A mix of Guntur and Byadgi is often the best replacement.
Yes, they are known for their high heat levels and are a primary ingredient in spicy Kolhapuri cuisine.
Yes, freezing them in a vacuum-sealed bag can preserve their flavor and heat for up to 2 years.
Remove the stalks, optionally deseed them, and soak in hot water until soft before grinding into a paste.
They are essential for Maharashtrian dishes like Kolhapuri Misal, Tambda Rassa, and various spicy meat curries.
Sankeshwari chilies provide a significant amount of both heat and a bright orange-red color to dishes.
Sankeshwari 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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